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Eggs are a great source of protein and vitamins. It can be a whole meal, a side or a dessert. With so many ways of cooking eggs, what can go wrong?

There are few simple rules to keep in mind when it comes to cooking eggs.

1. Don’t cook egg in high heat

  • High heat will make the eggs white taste rubbery
  • Cook eggs in medium or low heat (about 149F to 167F) depending on how well you like your eggs cooked
  • Overcooked eggs taste rubbery because too much of the proteins in egg whites have hardened
  • Not all egg proteins solidifies at the same temperature. Lower heat will allow some of the proteins to remain unsolidified, while the rest of the proteins unwind to form a rigid mesh

2. Don’t add refrigerated egg into pot of boiling water when hard boiling eggs

  • It will crack the eggs
  • Rounded end of an egg contains a small air bubble. As the bubble expands inside the egg during the heating process it pushes the shell, making it crack
  • Put the egg in cold water and bring it to boil or leave the egg in room temperature for few minutes before boiling

3. Don’t cook/eat egg if it floats in water BEFORE cooking

  • It is rotten and no longer fresh
  • Eggs usually last about a month in the fridge
  • A fresh egg is heavy, so it should sink when placed in water
  • As eggs age, they become lighter because the water content will slowly evaporate through the porous shell