Cooking eggs is not easy. They're easy to overcook, rather delicate, and can be a bit tricky to get right.
So we rounded up 12 tips straight from pro chefs to help make sure your eggs turn out perfect every time.
1. Pass your eggs through a sieve before scrambling them to remove any impurities (like egg shells) and make them super smooth. (HT: Thomas Keller)
Passing eggs through a sieve will also make sure your whites and yolks are completely homogenous, preventing strands of cooked whites from appearing in your scramble.
2. If you have an espresso machine at home, use the steamer wand to quickly scramble eggs... (HT: Martha Stewart)
Just combine two eggs, some butter, salt, and pepper in a coffee mug and steam them (just like you would milk) using an espresso machine. "It steams the eggs into the softest, fluffiest scrambled eggs," says Stewart. "These eggs are buttery, and fluffy, and light, and delicious."
3. Or scramble your eggs in simmering water. (HT: Daniel Patterson)
Although unusual, this technique is super forgiving and results in tender "scrambled" eggs every time. You just bring a small pot of water to a simmer, add your eggs, and cook them until they float. It's good for making big batches of eggs and would certainly be a conversation starter at breakfast.
4. Or cook them in a double boiler. (HT: Heston Blumenthal)
By gently cooking them in a double boiler (aka a bowl placed on top of a simmering pot of water) you pretty much eliminate the chance of overcooking the eggs. Although the process is slow and requires frequent stirring, it results in scrambled eggs that are rich and decadent.
By gently cooking them in a double boiler (aka a bowl placed on top of a simmering pot of water) you pretty much eliminate the chance of overcooking the eggs. Although the process is slow and requires frequent stirring, it results in scrambled eggs that are rich and decadent.
5. If you're looking for a more traditional technique, cook your scrambled eggs over super low heat instead of a ripping hot pan... (HT: Chrissy Teigen)
Cooking scrambled eggs over low heat gives them a creamy, custardy texture instead of the typical large, dry curds. Teigen cooks hers for 20 to 30 minutes, and stirs them constantly, so go slow and don't rush.
Get a recipe for Chrissy Teigen's low and slow scrambled eggs.
Cooking scrambled eggs over low heat gives them a creamy, custardy texture instead of the typical large, dry curds. Teigen cooks hers for 20 to 30 minutes, and stirs them constantly, so go slow and don't rush.
Get a recipe for Chrissy Teigen's low and slow scrambled eggs.
6. And remember to remove them from the heat moments before they're fully cooked. (HT: Jamie Oliver)
Eggs are delicate, and the slightest bit of residual heat will continue to cook them, so make sure to remove your eggs from the stove just before they're fully cooked.
7. If you're making poached eggs, pre-boil them in their shells for 10 seconds before poaching them to firm up the whites and keep them perfectly shaped... (HT: Julia Child)
"If the eggs are not quite as fresh as you could wish," says Child, "simmer them in their shells for 8 to 10 seconds before poaching." This is not enough time to actually cook them, just long enough to get them started. "This will often firm up the white just enough so it will hold its shape around the yolk when the egg is broken into the water," says Child. After that, Child poaches them per usual resulting in perfectly shaped eggs.
"If the eggs are not quite as fresh as you could wish," says Child, "simmer them in their shells for 8 to 10 seconds before poaching." This is not enough time to actually cook them, just long enough to get them started. "This will often firm up the white just enough so it will hold its shape around the yolk when the egg is broken into the water," says Child. After that, Child poaches them per usual resulting in perfectly shaped eggs.
8. Or poach your eggs in little plastic wrap pouches to make life easier. (HT: Laurent Gras)
Just line a small bowl with plastic wrap, crack an egg into it, and tie it shut. You can then poach the egg directly in the plastic wrap so it holds its shape. Once cooked, snip it open, peel back the plastic wrap, and you have a perfectly poached egg ready to be enjoyed.
9. For hard-boiled eggs, poke holes in the shells before boiling to prevent them from cracking... (HT: Jacques Pépin)
Before you add your eggs to boiling water, use a push pin to prick a hole in the wider end of the egg (the bottom). This is where the air pocket is located, and poking a hole helps release some of the pressure that causes the shells to crack when being boiled.
Learn more: Check out even more of Jacques Pépin's egg hacks.
Before you add your eggs to boiling water, use a push pin to prick a hole in the wider end of the egg (the bottom). This is where the air pocket is located, and poking a hole helps release some of the pressure that causes the shells to crack when being boiled.
Learn more: Check out even more of Jacques Pépin's egg hacks.
10. Or, instead of going to the trouble of hard-boiling eggs at all, just bake a big batch in the oven to get the same results. (HT: Marcela Valladolid)
Just place eggs in the cups of a muffin tin and bake at 325°F for 30 minutes. As soon as you take them out, transfer them into an ice bath to stop the cooking process and you have perfect "hard-boiled" eggs without having to actually boil anything.
11. Peel hard-boiled eggs under running water to help release the shells. (HT: Nick Korbee)
The water pressure pushes the shells off the eggs and washes them right off. It's not magic, but it makes peeling them easier.
Learn more: Check out even more of Korbee's pro egg tips.
12. When making fried eggs, heat your spatula in the cooking oil to help get under the eggs and prevent sticking. (HT: José Andrés)
If you're using a metal spatula, press it against the hot pan for a few seconds to heat it up before attempting to flip your egg. It'll help stubborn eggs unstick themselves and make flipping easier.
Looking for more cooking tips? Check out these posts:
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