Cooking Eggs
Tips for Cooking Eggs
Use room temperature eggs
To help stop eggs shells in your food, don’t crack the egg on an edge, use a flat surface
Scrambled eggs
Use non-stick or well seasoned cast iron/high carbon pans
Use gentle heat, high heat overcooks and turns eggs rubbery and squeezing out water
Keep stirring when making scrambled eggs
Take off the heat 30 seconds before you think they are done
Best when cooking with room temp eggs, keeps them from sticking to pan
Add a little water, milk, or cream will create more steam for fluffier eggs
Boiled eggs
In a large saucepan of water to a boil over medium-high heat.
Using a slotted spoon, carefully lower eggs into water one at a time.
Cook 6½ to 10 minutes to desired texture of the yolk, see image below
Adjusting heat to maintain a gentle boil.
Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Don’t overcook them great than 10 minutes
Avoid the green and the dreaded rotten egg smell. The green is from cooking too long and a reaction with iron to produce a strong sulfurous odor. This starts to occur around 15 minutes. Cook for 8 to 10 minutes (10 min for chopping) and immediately remove and put in ice water.
Peeling hard boil eggs
The best method of peeling hard boiled eggs is to shock them for 5 minutes in an ice bath immediately after cooking. The ice bath causes the shell to pull away from the cooked egg white, making the eggs easy to peel.
Fresh eggs are hard to peel, rolled them on the counter to crack them and place them in a bowl of ice before peeling
Add seasoning before cooking eggs to enhance flavor.
Packed date is on egg crate is a Julian date. The Julian date goes from 1 to 365. AS an example, 250 would be September 6.
After boiling them, place the eggs in an ice bath to cool and peel them right away — as the eggs sit on the counter, they get harder to peel.