In honor of National Egg Day, we’re sharing our most egg-spert advice on perfectly cooked eggs. Whether you like ‘em hard boiled, scrambled or even poached, our tips, tricks and recipes will definitely give you an excuse to eat an egg or two today!
Eggspert Advice: The fresher the eggs, the harder they are to peel. If you know you want to make deviled eggs over the weekend, just buy your eggs earlier in the week!
Eggspert Advice: Starting with cold eggs and adding a splash of vinegar and a pinch of salt to the water will help the whites stick closer to the yolks, giving you round, neatly formed eggs.
Eggspert Advice: Sliding th eeggs into the pan from a small bowl is a more gentle method than dropping them in from their shells, which could cause the yolks to break.
Eggspert Advice: Mixing eggs with milk or cream may give you a richer flavor, but water creates a steamy atmosphere that leads to a fluffy scramble. Use 1/2 tbsp. water per egg.
Eggspert Advice: To make sure the omelet is tough enough to fold but not thin enough to break, three eggs is the magic number.
Are you an egghead? If not, then it’s time you become one! Try one of our top five favorite egg dishes for B, L or D–breakfast, lunch or dinner–and tell us what you think in the comments below.
5. 6-Minute Egg
After boiling eggs for only 6-minutes, give them a quick dunk into an ice bath before peeling off their shells. When you dig your fork in, the yoke will surprise you — it’s still soft! Serve on top of toast, polenta grits or even oatmeal.