When you’ve gone to the grocery store to do your shopping for the week, chances are that eggs is one of the items on your list. This popular staple in nearly every household in America is made up of a yellow yolk and translucent white within a protective shell. The next time you’re in the kitchen, you may want to try out a few home remedies for cooking eggs to enhance your results.
Table of Contents
- Egg Cooking Home Remedies
- a) Stir the Water:
- b) Deviled Egg Pastry Bag:
- c) Double the Meringue:
- d) Easy-to-Peel Hard-Boiled Eggs:
- e) Lemon:
- f) Salt:
- g) An Egg Test:
- h) Dental Floss:
- i) Cool Your Eggs:
- j) Pizza Cutter:
- k) Room Temperature Eggs:
- l) Prevent Green Eggs:
- m) Baking Soda and Water:
- n) Size Matters:
- o) Easy Cleanup:
- p) Add Mustard:
- q) Egg Safety:
- r) Cold Water and Knives:
- s) Cooking Spray:
- t) Cut Down the Cholesterol:
- u) Whip Out Your Beater:
- v) Cold Water Dip:
- w) Use Fresh Eggs:
- x) Salt, Lemon Juice and Vinegar:
- y) Small Funnel:
- z) Brown Eggs:
- aa) Q-Tip:
- bb) Paper Towel:
Egg Cooking Home Remedies
Eggs are a dairy product that plays an important role in making breakfast, baking breads, and cooking sauces. However, the egg is not only an essential ingredient in the kitchen, but it also has the power to boost brain power, reduce inflammation, promote weight loss, regulate high cholesterol, help prevent blood clots, and protect your eyesight. With all of these benefits, you might need a few home remedies for cooking eggs that will make your life much easier in the kitchen.
A handful of suggestions include:
a) Stir the Water:
When making deviled eggs for your next picnic or family gathering, stir the water in the pot while they are cooking to keep yolks centered as they boil.
b) Deviled Egg Pastry Bag:
An easy way to make deviled eggs without pulling your hair out is to slice open the eggs after hard-boiling, and transfer the yolks to a resealable plastic bag. Mash up the yolks in the bag, and then add mayonnaise and the rest of your ingredients. Blend the contents by mashing the ingredients together. Next, cut off the corner of the bag and use in the same way as you would a pastry bag. This will help you easily dispense the deviled egg mixture into the hard-boiled white halves.
c) Double the Meringue:
To double the volume of meringue, add one teaspoon of cold water for each egg white before beating.
d) Easy-to-Peel Hard-Boiled Eggs:
To make hard-boiled eggs easier to peel, add one teaspoon of vinegar and one tablespoon of salt to the boiling water. The salt makes the shells easier to peel and the vinegar keeps the eggs from cracking while they are cooking in the pot.
To prevent boiled eggs from cracking, cut one lemon in half, and then rub the cut side on the eggshells before adding them to the water.
To repair an egg that has cracked while hard-boiling – remove it from the water and while it is still wet, pour on a nice amount of salt into the crack. Let the egg sit for 20 seconds, and then place back into the boiling water.
g) An Egg Test:
To test the freshness of your eggs, place one in a cup of water with an added two teaspoons of salt. A fresh egg will sink to the bottom of the cup, while an undesirable floats to the surface. You will also notice that fresh eggs possess a rough, chalky shell, while old ones have a shiny, smooth finish.
h) Dental Floss:
If you’re looking for an easy way to slice a hard-boiled egg, whip out the dental floss. Hold it taut as you move it through the egg.
i) Cool Your Eggs:
To make sure your hard-boiled egg doesn’t fall apart while you cut it, always let it cool before cutting.
j) Pizza Cutter:
If you want to save time while preparing hard-boiled eggs for an egg salad, run a pizza cutter through the eggs several times after peeling them.
k) Room Temperature Eggs:
A delicious omelet starts with eggs that are at room temperature. It is suggested to take out your eggs 30 minutes before preparing. Cold eggs are too stiff to make a fluffy omelet . You will also need to allow eggs to reach room temperature when beating whites to reach a greater volume.
l) Prevent Green Eggs:
When you don’t want your eggs turning into a Dr. Seuss rhyme, there are a few ways to prevent green eggs in the kitchen. Do not overcook your scrambled eggs, and always serve when the eggs are still moist. Cooking at an elevated temperature or leaving the eggs to sit in the pan for a long time will cause green eggs.
m) Baking Soda and Water:
An extra fluffy omelet starts with an added ½ teaspoon of baking soda for every three eggs. You should also try adding one to two drops of water instead of milk when making your omelet. The water will increase the volume of the eggs at least three times more than milk does.
n) Size Matters:
When baking, choose medium to large eggs because extra-large eggs have a habit of making cakes fall when cooled.
o) Easy Cleanup:
Dropping an egg on the floor is not the end of the world, but to make cleanup easier – completely cover the mess with salt and let it sit. In 20 minutes, it will sweep up without a hassle.
p) Add Mustard:
To enhance the flavor of your omelets, add ¼ teaspoon of fancy mustard for each egg, and mix in when scrambling. The mustard not only adds a unique taste, but also promotes a satisfying consistency.
q) Egg Safety:
To be safe, do not eat eggs that are cracked or have been out of the refrigerator for more than two hours.
r) Cold Water and Knives:
Egg yolks have a tendency to break as you cut into a hard-boiled egg. To avoid, dip a knife into cold water for a couple of seconds, and then steadily cut into the egg.
s) Cooking Spray:
Some people will apply a small amount of cooking spray to the edge of a knife to ensure a smooth cut of a hard-boiled egg.
t) Cut Down the Cholesterol:
When you are watching your cholesterol levels and don’t want to lay off of the omelets and scrambled eggs – keep in mind that two egg whites plus two whole eggs will create the same volume as three whole eggs.
u) Whip Out Your Beater:
If you find your egg yolks have become stringy after adding to hot puddings (such as tapioca), take out your beater and mix to remove the lumps. They will stick to the beater and you are left with a smoother pudding.
v) Cold Water Dip:
After boiling your eggs, immediately dip hard-boiled eggs in cold water to stop the cooking process. If you do not, they will continue to cook after they are removed from the hot water.
w) Use Fresh Eggs:
The fresher the egg, the better the poached dish. The whites will be firmer and help keep the yolk from breaking.
x) Salt, Lemon Juice and Vinegar:
Egg whites that coagulate faster make tasty poached eggs with a desired shape. Before poaching, add a dash of lemon juice, salt and vinegar to the water.
y) Small Funnel:
A small funnel will help you separate the white from the yolk of an egg. Place the smallest funnel in your kitchen over a container. Gently crack one egg into the funnel. The white will slide into the container while the yolk remains in the funnel.
z) Brown Eggs:
If you don’t want to worry about cracked eggs, choose brown eggs, which have thicker shells and make great boiled eggs.
If you’ve accidentally allowed a bit of yolk to infiltrate your egg whites, use a Q-tip to remove any traces.
bb) Paper Towel:
The edge of a paper towel can help remove any wayward yolk that has slipped into your egg whites. Just the smallest amount of yolk will prevent the whites from properly rising.
 Who Knew? Almanac by Bruce Lubin & Jeanne-Bossolina-Lubin ; pg. 210.