30 great eggs to make cooking breakfast child’s play

30 great eggs to make cooking breakfast child’s play

Despite their simplicity, eggs can be a controversial food. Even experts disagree on the importance of the role they should play in your diet, especially if you are monitoring your cholesterol.
But at about 78 calories per piece and with lots of protein and vitamin D, they can be part of a healthy diet and are incredibly versatile.

Times have changed, so have eggs. You now have all kinds of labels to decode, options to consider and freshness to consider (avoid us having to peel another fresh hard-boiled egg from the farm!).

Fortunately, we have collected 40 of the best tips to help you prepare your breakfast (and just about every other meal of the day), whether you like your eggs scrambled, fried, hard-boiled, boiled, boiled or cooked in a delicious frittata!

1. Start cracking up

Okay, so we all know the basics of egg breaking and we all have our favorite way of doing it.
While most people break the eggs on the side of the bowl they use (or even in the pan), others swear by breaking them on a flat surface to keep the membrane intact at first.

Tap it hard on the counter or cutting board (instead of a pile of small taps that can create cracks that break in your food), turn it over, dig it with your fingers, then turn the egg over in the bowl.

And if you are really worried about shells getting into your food, break the eggs into a small separate cup or bowl before adding them to the rest of your ingredients so you can control the damage separately.

And don’t forget to always wash your hands if you have eggs on them.

2. Take out the shells with…shells

It happens to the best of us – especially when we are in a hurry. If you find yourself with an egg shell in your bowl, the best way to remove it is usually to take another piece of the shell and pick it up. It penetrates quite easily into the white, usually the first time.
However, if you obtained your eggs directly from the farm and they have not been washed, you do not want to put an egg shell in them for fear of salmonella contamination (or something else outside).

In this case, it may be better to take a fork or, even better, put your wet fingers in it and slide it on the side of your bowl. Just make sure you wash your hands (and under your fingernails) afterwards.

3. Make your push.

Do you like your extra soft scrambled eggs? As long as you are not lactose intolerant or vegan, a dash of milk is an excellent way to add volume to your eggs. It will make them less dense.
Of course, you can also use herbal milk, but make sure it is not sweet.

And don’t forget to always mix eggs and milk well, unless you like scrambled eggs.

4. Quick Egg Muffins on the Go

The fastest way to get fresh eggs on the go (since we know how long it can take to peel them) is to whip a quick egg muffin in the morning.
Simply take your muffin tin, spray it with cooking spray and add your egg. You can put an egg in each hole if you want a simple baked egg to take with you or whip them with chopped vegetables for more food.

Fill the muffin pan half full and bake for 15 minutes at 375 degrees (if you have a bunch of extra ingredients, you may need another 2 to 3 minutes).

You can even keep chopped peppers, onions or grated cheese in the refrigerator to minimize your preparation.

5. Wait, how long is it okay for?

Did you know that most Europeans find it wild that Americans keep eggs in the refrigerator?
We do it because we have to. American eggs purchased in stores (as opposed to the few eggs sold at the roadside) are disinfected before being shipped to protect them from salmonella – that’s the law. But it also removes a protective layer around the shell that makes it porous.

Therefore, we need to refrigerate our eggs – and once they are refrigerated, they should stay refrigerated.

One of the advantages is that our eggs stay fresher longer in cold weather. Eggs in the refrigerator can be stored for about a month (or even weeks after the sell-by date). And anyone who has made devil’s eggs knows that older eggs are LOT easier to peel.

The best way to say it? Feel it. Like most other foods, if it has a smell that you don’t find appetizing, it’s time to throw it away.

Here is more information.

6. Poaching eggs in the microwave

Mornings are busy, but breakfast is essential and most parents skip breakfast to spend time helping their children prepare.
But if you find 2 minutes in the morning, you can poach an egg.

Simply take a cup or a small microwaveable bowl, add half a cup of water and crack an egg. Do not mix the egg, but make sure it is immersed in water and that there is still about 2 inches of space between the water and the top of the dish. You must put a saucer on top – otherwise your egg will explode rather than poach!

Then cook the egg in the microwave for 60 to 90 seconds and slide it onto a piece of toasted bread for an easy breakfast that will allow you to continue through the morning chaos.

7. Contain your egg with cookie cutters.

If you fry an egg and don’t want the white to spread too far, try putting it in a cookie pan or mason’s jar lid.
Simply grease it, put it in the pan, and add your egg in the center to get a heart-shaped egg (or any shape you have on hand – no one will judge you for a man-shaped gingerbread egg).

Hopefully we don’t need to tell you that the cookie cutter will be hot, so make sure you have a kitchen glove nearby when you remove it from the mold.

8. A tip for peeling hard-boiled eggs

Have you ever noticed that people will only swear by a turn to get off the eggshell, but it’s still a total disaster for you? There is no way of knowing what witchcraft people use to get fresh eggs to peel, but we’ll stick to a few different things throughout this slide show.
The first is by Cooks Illustrated and consists of shaking them in a container filled with cold water.

They say to shake gently to create small cracks in the eggs. Although we have never seen the shells slide as they suggest, sometimes letting them absorb water between the egg and the shell for 30 minutes works well.

9. Separate the egg yolks with a bottle of water.

We look forward to trying this tour! While we normally pass the egg yolk from front to back between the egg shell halves to separate it, it can be messy.
But a brilliant Instagrammer demonstrated a trick with a bottle of compressible water.

Simply squeeze the bottle, place it on the yolk of the cracked egg and let the bottle suck it.

It seems to take a little practice, but we’re ready to try!

10. Mix your scrambling

No time to chop? We understand.
Now, we’re not a big fan of what it looks like, but you have to do what you have to do sometimes and this trick is to put your omelette or scrambled ingredients in a blender before adding them to the pan.

Of course, you’re going to want to be SUPER light on the mixture so you don’t turn it into a smoothie – you just want a good chopping and a good mixture.

We think that would be a particularly good way to incorporate things like spinach.

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