The preparation of eggs is not quite as easy, as it might seem. In reality, it’s quite a unique and precise process that is not known to many of us or is only partly known. That lead Michael Ruhlman to take a deep dive into the world of eggs and the preparation of them, therefore he wrote a book named: "Egg: A Culinary Exploration of the World’s Most Versatile Ingredient". We are proudly presenting three of his key tips for preparation.
1. How do we hard boil eggs?
Pour some water inside a pot and pour the water approximately 3 centimetres above the eggs and let the water boil. (The egg must float on the surface of the water, must be a well known secret right?). Now, wait for the water to boil then remove the pot from the heat set a lid on top and let it sit for 15 minutes. After the time is up remove the water and put eggs in an ice bath for 10 minutes. Cooling the eggs is preventing the unusual odour and colour which eggs tend to get after a while.
As you could tell, most tips that you hear about cooking them from 8 to 10 minutes for hard-boiled eggs don’t really matter. Aswell tips for putting salt into the water so the eggs are easier to peel or even adding a tablespoon of vinegar so that the egg whites stay firm. These are only a few shortcuts to come closer to the perfect hard-boiled eggs. But correctly cooked eggs aren't finished in minutes.
2. What is the correct pan for frying eggs?
If you’re attempting to fry eggs in a cast-iron skillet, then don’t wonder why instead of getting a sunny side egg you’re getting everything else instead. Eggs usually stick to the button of the skillet, that’s why frying them with the wrong pan is quite difficult. You should always use a non-stick pan. When you’re trying to cook a sunny side egg you don’t need to add butter, with one egg or two, but with more than that you should add a spoon full which is going to give the eggs a pleasant taste.
But with that statement, I would like to mention that you should pay attention to an article written on PFOA which has been mentioned by dr. Janez Drnovšek, which writes about the dangers of those non-stick pans.
3. Scrambled eggs
Scrambled eggs are usually the fastest meal you can prepare. Ruhlman advises, that you should always whisk your eggs really well in a separate bowl, and with preference, you could even add a few spices to them (salt, pepper) and only after that should you transfer them to a warm pan. The hotter the pan the faster you’ll have to be to prevent them from burning. Its better to lower the heat and you won’t struggle as much. The secret to great eggs is to stir them slowly which will lead them to cook evenly.