11 Ways You’re Cooking Eggs All Wrong

Common mistakes you make while cooking eggs and the easy ways to fix them

11 Ways You’re Cooking Eggs All Wrong
A few easy fixes to make all of your dishes egg-celent.

From frittatas to baked Alaska, eggs are a staple ingredient in many classic dishes. On their own, eggs are often over-cooked and become dry and tasteless. Common mistakes like over-cooking eggs are easily fixable, and these quick fixes will improve your cooking techniques for tastier eggs.

Click here to see 11 Ways You’re Cooking Eggs All Wrong (Slideshow)

The average American consumes more than 250 eggs per year, making them one of the most important ingredients in your kitchen. Although they’re a cheap source of protein (usually only about 15 cents per egg) and vitamin D, eggs are often wasted. Save unused egg whites and freeze them and be aware that eggs often last up to a month after the expiration date on the box.

Good for more than breakfast, eggs are involved in many recipes. Whether you’re breading and frying some chicken, topping a burger with a fried egg, or spreading homemade mayonnaise on a turkey club, eggs are in a lot of what we’re eating.

Know that there are multiple ways to do almost everything; for example, you can achieve hard-boiled eggs by baking, steaming, or even microwaving in addition to the standard boiling technique. The best thing about most egg dishes is that if you mess up, you end up with a plate of scrambled eggs, which are always a good option. Note that recipes often call for an egg without specifying the size. Size doesn’t matter for most recipes, except for baking. Unless otherwise specified, eggs called for in recipes are large eggs.

Make breakfast (or even breakfast for dinner) more delicious with these tips and tricks for cooking eggs, and don’t be afraid to step out of the box and change up the standard omelette with a single-serving omelette cup. Practice these techniques and never eat another plate of dry scrambled eggs again.

Cracking Eggs on the Side of a Bowl

(Credit: Photick/thinkstock)
Crack eggs on a flat surface, not the side of a bowl, to prevent eggshells from landing in your food. Also, crack eggs into a small bowl before adding them to whatever you’re making, so you can scoop out any rogue pieces of shell.

Dropping Eggs in Boiling Water

(Credit: iStock/thinkstock)
Don’t add eggs to a pot of boiling water; you’ll end up burning your fingers, cracking the egg, or both. Start the eggs in cold water, and bring to a boil. Turn off the heat and let the eggs sit for 10 minutes (about 5 minutes for a runny yolk) in the hot water. Overcooking eggs will result in a sulfurous smell. Then plunge into an ice bath with cold water running over the top to completely stop the cooking process.

Click here to see more Ways You’re Cooking Eggs All Wrong

Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor.

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刘完美's picture

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I always though to make an omelette, you had to use milk. WRONG! If you use butter (a tablespoon will do), you will get a much better tasting end result. I saw this done in a non butter product commercial and decided to try it. Can't believe I have been cooking omelettes incorrectly all these years!


Re: Poached eggs. I boil some water, put a tablespoon of white vinegar in, crack my eggs in a small bowl. When the water boils, I swirl the water and drop both eggs in, shut the heat off (gas) and boil for 2 1/2 to 3 minutes with a cover on, remove with a slotted spoon and voila!! The egg whites are held together with the swirl and the vinegar. Works every time and there is no vinegar taste.


I have chickens, I love eggs, and I don't agree with most of the opinions in this story. Notice the terribly over-cooked fried eggs, with the burnt bottom that will be like eating a sheet of polymer! Talk about "cooking eggs all wrong"! And I swear by cast iron. I have a small dedicated cast iron pan that I use for eggs, and I never need a spatula. A little butter, just the right heat when the eggs go in, and they float on the surface of the pan, and are easily flipped for the perfect over-easy egg. And how am I "cooking eggs all wrong" by not freezing the whites? As the author points out, eggs are cheap; so why should I clog up my freezer with egg whites? I'd much rather use fresh ones in my dishes anyway...

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