I recommend this because the eggs are less likely to crack due to thermal shock when put into hot water or when brought to a boil. I took a dozen eggs and brought them to room temperature. Even for something like deviled eggs, where you need firm whites and dry, crumbly yolks, there's just no need to cook eggs for 15 minutes or more. My initial reason for looking into the best way to cook eggs is because I find that many recipes essentially tell you to overcook them. At most, they should be very gently simmered. When scrambling or frying, use medium-low heat, and never boil eggs. Thus, low and slow is almost always the best way to cook eggs. The key thing to remember about eggs for right now is that they begin to set at 145˚F. Eggs make some of our favorite foods possible-custard, mayonnaise, quiche, meringue, angel food cake-and eggs can be separated, making their protein-rich whites and much fattier yolks available for separate uses. If you don't have a copy of On Food and Cooking, I encourage you to buy it as soon as possible.īut what I will remind you of is how versatile eggs are. But if you have a copy of Harold McGee's On Food and Cooking, I encourage you to read everything he says about eggs. I won't go into the composition of the egg here-I don't have the time to do it justice.
I myself have hastily cooked eggs many times, but it's something I try to remedy every time I crack a shell.Įggs are marvelously complex and compact, an intricate orb of proteins and fats bound together in a protective shell. I'm not accusing you of crimes against food. I don't mean to get started on a bad foot. Almost all of us cook them at one time or another, and almost all of us cook them the wrong way.
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