Common mistakes people make with eggs....we've all done at least one of these! Here's Pip's full rundown of the easy fixes that'll genuinely level up how you handle and cook your eggs.
Freshness mistakes with Eggs
Not Using Fresh Eggs - Fresh matters most for hard-boiling, frying, and poaching. There's a big difference between a 2-3 week old egg and one over 6 weeks - still fine to eat, just not as good.
Boiling Old Eggs - Older eggs (where air has seeped in) give a dip at one end when boiled - fine for mashing, and easier to peel. Fresh eggs actually peel perfectly if steamed over simmering water for 12 minutes then cooled in ice water - full method here: PIP'S TIPS - How to hard boil and peel a super fresh egg
Cooking mistakes with Eggs
Frying Old Eggs - Old egg whites thin out and run around the pan, and the yolk membrane thins too, so yolks break more easily. Oil gives crispy edges; butter gives a richer, creamier white.
Poaching Old Eggs - Poached eggs need fresh eggs, since they have thicker whites. It's not really worth poaching eggs older than 21 days.
Using the Wrong Pan - Nonstick, enamelled, or cast-iron is best for scrambling. A lightweight, shallow skillet suits omelettes and crêpes. Use a deep, wide pot for poaching so eggs don't touch the bottom, and make sure there's enough room in the steamer for hard-boiled eggs to sit without touching.
Not Whisking Scrambled Eggs - Whisk until the yolks and whites are fully combined before pouring into the hot pan, or you'll get unappealing white clumps. Don't overmix though, or they go rubbery - a blob of butter in the last 30 seconds improves the flavour.
Salting Eggs Too Early - Salt draws moisture out and makes eggs watery or causes them to separate in the pan - season after plating instead.
Cooking Eggs Too Quickly - Cook low and slow. For fried eggs, baste the yolk or cover the pan for less-runny yolks, and pull them off the heat while still slightly wet, since they keep cooking on the plate.
Prep mistakes with Eggs
Cracking Eggs on the Edge of the Bowl or Counter - Always crack on a flat surface like a cutting board or counter, never the sharp rim of a bowl or bench edge, to avoid shell shards and bacteria transfer. Full technique here: PIPS TIPS - How to crack an egg like a pro
Baking with Cold Eggs - Bring eggs to room temperature before adding to cake or cookie batter, or mayonnaise - cold eggs can seize or curdle other fats.
Separating Cold Eggs - Eggs actually separate more easily when cold, so separate first, then let the yolks and whites warm to room temperature (about 30 minutes on the counter, or a bowl of warm water for around 10 minutes).
Beating Cold Egg Whites - Let whites warm to room temperature before beating for better peaks (handy to know for pavlova season!) - older eggs also whip better than very fresh ones.
Not Cleaning Utensils Before Beating Egg Whites - Any trace of grease or oil stops whites from whipping properly - wipe the bowl and beaters with lemon or white vinegar first.
Nutrition mistakes with Eggs
Eating Just the Whites - Most of the fat and cholesterol is in the yolk, but so are most of the nutrients - calcium, choline, folate, iron, lutein, omega-3s, zinc, and vitamins A, B, D, E and K. Eating whites only misses out on all of these, plus the flavour.
Tossing Out Extra Yolks or Whites - Both freeze well for later use. Whites are great for egg wash, meringues, macarons, soufflés, cocktail foams, or angel food cake. Yolks work beautifully in mayonnaise, tartar sauce, Caesar dressing, or hollandaise.
