Want to master the art of meringues or learn how to poach an egg like a pro? Our how-to articles and videos have everything you need to become a certified eggs-pert.
Four Simple Tips That Will Change the Way You Cook Eggs, Forever
From techniques that seem like common knowledge (how to crack an egg), to solving all-too-common brunch frustrations (wispy poached eggs, runny omelettes) these cooking tips will get you a thumbs up from the pros!
Get Cracking (the right way)
Instead of: Cracking your eggs on the corner of a dish or pan.
Try this: Breaking an egg against a flat surface, like a clean counter or cutting board. This stops bits of egg shell from being driven into the egg. It’s also a good idea to crack your eggs into a separate bowl before adding them to your cooking, to ensure the egg is fresh and to check for any lost bits of shell. Follow these steps for perfectly cracked eggs every time!
Tips for perfectly poached eggs
Instead of: Poached eggs with wispy bits.
Try this: Add a tablespoon of vinegar to the boiling water. Next, reduce the water from a boil to a simmer. Last, use a small bowl or ramekin to lower the egg into the water, holding it there for just a second. This allows the hot water to begin to cook the egg before letting it go completely. Watch the video below for the full step-by-step process:
Hard-cooking eggs isn’t really that hard
Instead of: Boiling the water first, leaving the eggs in boiling water, and overcooking the eggs.
Try this: Place eggs in a pot with cold water, bring to a boil, then remove from heat and let stand for 18-23 minutes.
An awesome omelette
Instead of: Runny fillings, too many fillings, broken omelettes.
Try this: Use less fillings than you would think—a little goes a long way. Second, after adding the whisked egg mixture to the pan, make some soft curds at the beginning. Lastly, only place ingredients when the base looks moist, but doesn’t jiggle. See more tips in the video below:
For more step-by-step videos, how-to’s, tips and techniques from the pros, check our Eggs 101 section.