Perfecting eggs: Avoid these common cooking mistakes
Eggs are rich in protein, healthy fats, vitamins, and minerals. To fully benefit from their nutritional value, proper preparation is important. The way you cook them can affect not only the taste and texture, but also the nutrient content.
Cooking eggs seems simple, but it's easy to make mistakes that affect their taste and nutritional value. Hard-boiled eggs are popular in many dishes, so it's worth knowing the rules of preparation to avoid culinary mishaps.
Why is it worth eating eggs?
Eggs are a rich source of protein, essential for tissue building and repair. They also contain healthy unsaturated fats that can lower levels of "bad" cholesterol. Eggs are a source of B vitamins, as well as vitamins A, D, E, and K. Important minerals such as zinc, iron, selenium, and phosphorus are also part of their nutrient profile.
The cooking time depends on the size of the eggs and the consistency you desire. If you want soft-boiled eggs, cook small ones for 4 minutes, medium for 5, and large for 6 minutes. Hard-boiled eggs should be cooked for 8 minutes for small ones, 9 minutes for medium, and 10 minutes for large ones.
Eggs should not be cooked for too long, as this can lead to the formation of hydrogen sulfide around the yolk, giving the egg an unpleasant smell. High cooking temperatures can also strip the egg of many nutrients and cause an unsightly dark ring to appear around the yolk.
Everything you need to know about cooking eggs
Overcooking isn't the only mistake to avoid. Uneven cooking leads to uneven protein coagulation. Be careful to avoid cracking the shells, as this can cause the protein to leak out.
So how do you cook eggs without making mistakes? Start by choosing fresh products. When cooking, place the eggs directly into boiling water over medium heat. After cooking, cool the eggs in cold water; this will make them easier to peel. Adding a little lemon juice or vinegar to the boiling water can help keep the protein inside in case the shell cracks.
