Egg on your face again?
We love eggs for breakfast, lunch and dinner. But is your scramble a bit watery? Is your sunny side down? Learn how to correct the mistakes you might be making with eggs so they turn out perfectly every time.
Cracking eggs on the edge of the bowl
First things first: Don’t crack your eggs on the edge of the bowl or you may get pieces of shell in your beautiful frittata. Gently tap the egg on a flat countertop, then open it over the bowl. If a bit of shell still sneaks in, use another piece of shell to fish it out.
Not whisking enough
For scrambled eggs and omelettes, the egg mixture should be a uniform yellow, with no white or clear strands left behind. To properly mix eggs, use a fork or whisk and go back and forth quickly, hitting the sides of the bowl with each stroke. Even the simplest egg recipes will look and taste like they came from a fancy restaurant!