10 Mistakes You’re Making with Eggs (And How to Fix Them!) : Organically Human

We adore eggs for lunch, supper, and breakfast. Is your scramble a little too thin? Do you have a sunny side? To ensure that your eggs are flawless every time, find out how to fix any mistakes you may be making with them.

Cracking Eggs on the Edge of the Bowl

Hand holding and cracking raw egg on edge of blue bowl with two yolks and whites inside with wooden cabinet and other kitchen items in background — *Source: Shutterstock*

First things first: Avoid cracking your eggs on the bowl’s edge to avoid getting shell fragments into your lovely frittata. Crack the egg open over the bowl after giving it a gentle tap on a level surface. Use another piece of shell to pull out any remaining shell fragments.

Not Whisking Enough

Ty to come home-cooked meals using eggs — *Source: Shutterstock*

The egg mixture for omelets and scrambled eggs should be a consistent golden color, free of any white or transparent threads. Eggs should be well mixed by swiftly moving a fork or whisk back and forth, striking the edges of the bowl with each stroke. Even the most basic egg dishes will have a restaurant-quality appearance and flavor!

Cooking Scrambled Eggs Too Fast

Plate of scrambled organic eggs served with bread toasted on a griddle pan. — *Source: Shutterstock*

Adding Milk to Scrambled Eggs

Pouring milk and mixing eggs with fork. Cooking Scrambled eggs, omelette — *Source: Shutterstock*

Does one use milk in their scrambled eggs? Is that the reason for their velvety texture? Alright, no. In actuality, it renders them tasteless and rubbery. Perfect, creamy eggs may be achieved by cooking basic scrambled eggs gently and stirring them around in the pan.

Letting Eggs Stick to the Pan

Two fried eggs in cast iron frying pan sprinkled with ground black pepper. Isolated on white from above. — *Source: Shutterstock*

While eggs are the binding agent in our baked products and breakfast casseroles, they also have a glue-like quality when they adhere to a pan. Whether you’re preparing breakfast for supper or brunch for a large gathering, always use a nonstick pan when cooking eggs.

Not Using Enough Fat When Frying Eggs

Two fried eggs in a pan with olive oil. Girl's hand holding a frying pan with scrambled eggs. — *Source: Shutterstock*

The first step is to use a nonstick pan, but you’ll also need to add some fat to the pan. Additionally, don’t hold back! You may use coconut oil, butter, or olive oil to keep those fried eggs moving so they transfer smoothly from pan to dish. Feel free to place an egg on it!

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Starting Hard-Cooked Eggs in Boiling Water

Saucepan with boiling eggs on a gas stove — *Source: Shutterstock*

When cooking, nothing is worse than a hard-boiled egg cracking. Now that the white has broken through the shell, your lovely platter of deviled eggs is no longer what it once was. To ensure that your eggs cook evenly and gradually rise to temperature, always start them in cold water. Alternatively, you may use an Instant Pot to hard-cook your eggs instead of using the stove.

Boiling Eggs That Are Too Fresh

Woman peeling boiled egg on wooden table, closeup — *Source: Shutterstock*

There are moments when it feels like the shell comes off with half of the egg. That simply isn’t acceptable. In actuality, hard-boiled eggs taste best when they are not very fresh. After they are cooked correctly, they will peel easily.

Cracking Eggs Directly into the Poaching Water

Avocado toast on a toasted multigrain bread with a fried egg on top — *Source: Shutterstock*

The egg splits and spreads over the pan when you break it over the water and immediately put it in. For egg drop soup, that would work, but not for an eggs Benedict dish. Rather, crack the egg into a ramekin or small basin and carefully slide it into the water.

Poaching Eggs In A Tiny Pot

Poached egg. Healthy breakfast for busy morning. — *Source: Shutterstock*

For the poached eggs to cook through, some breathing room is necessary. Don’t cram the pan; instead, use a big saucepan or deep skillet with approximately 3 inches of water in it. There’s no reason to hurry. While preparing the remainder of your breakfast buffet, keep the poached eggs in a basin of warm water. (Hi bacon!)

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