What You Need to Know About Eggs
Growing up in Toronto, I wasn’t raised with a whole lot of information about eggs—so I learned quickly how to cook and eat them. My kitchen never seemed to turn out one horribly runny egg, so every single week, I was tasked with preparing this yolk-laden creature. Plus, these meals were usually anything but “healthy.” Plus, all those egg-stuffed pastries I loved for their sweet, sugary taste made me feel like I was in my 20s. (OK, I said I was in my 20s. Oops.)
But over the years, I’ve learned to craft the perfect eggy appetizer or a sandwich without ham, bacon, or caviar (seriously). Most importantly, I’ve learned that the right proportions matter. So whether you’re about to enjoy one more burger or just want to know how to make your own egg salad and toasted bagels, here’s what you need to know about eggs.
The Law of True Flour
It’s important to keep your flour base fluid and sifted to avoid clumps that will clog your mixing bowl. To serve it on an egg white, pick a thick slice of bread or a rich salad dressing and top with chopped egg, grated cheese, or diced tomato. It will let you enjoy your yolk without diluting it.
Eggs can be the perfect filler for a scrambled-egg breakfast, and they’re best when the yolk is runny and the whites creaminess. Fresh fried eggs have the same effect, but the dense texture also makes them better for eggs Benedict. Prepared, the yolk is generally off-center and will float at room temperature in the pan, but it will settle to the center after cooking. That means you’ll need to use an egg-stabilizer like a water-branching spice to remove the liquid and stop the process from drying out the yolk. You can use whatever seasonings you like: Greek yogurt, chili, mint, olive oil, and feta cheese all work well in soft-shell eggs.
The easiest way to get rid of the yolk and keep the white runny in scrambled eggs is by using fresh eggs, which you can lightly poach and save in your fridge until you want them. When cooking them, move the eggs to a shallow skillet.
The Reversible Pit
Your scrambled eggs won’t even be scrambled until you’ve removed all the yolk and whites from the pan. The reason: The membrane in the egg separates when it comes back to the surface, so it doesn’t get “cooked” until the final step of toasting the eggs, which allows the yolk to sit at the center of the pan.
Quick and Easy Egg Salad
For lunch and dinner, skip the mayo and use three egg whites as the protein and three yolks as the fat in this low-cal dressing. You can make it ahead so you only need to finish it the next day.
That’s right, eggs: They’re not just for those unhealthy party sandwiches. Tasty meals and baked treats can be made with them. Just make sure to use the right egg meat—most of us are overdoing it with the yolk.