I have heard it said that you should wait until right before you start cooking to add the salt, and that’s still what I do, out of habit, but I’m honestly not sure if it matters. Many people think salting scrambled eggs before you cook them is how you end up with dry eggs in a puddle. There’s a lot of misinformation out there about salt and eggs. Take a deep breath and serve them just before you think they’re done. Like anything else you cook, eggs will keep cooking briefly after you take them off the heat. Repeat after me: done in the pan, overdone on the plate. There is a sub-rule attached to both the first and second rules. It should take a moment before you see anything happening. Generally, if you see the eggs start to cook as soon as they touch the pan, it’s too hot. It takes some trial and error to get to know the right temperature, but always err on the side of too low. Instead, follow rule two and cook your eggs over low heat. You have to move really, really fast for this to work, though-we’re talking 30 seconds or less on the heat.ĭon’t do that. It is theoretically possible to get non-gross scrambled eggs over high heat diner-style eggs are cooked over higher heat, and are not always bad. This is where rule two comes in, very close in importance to rule one. They separate into a chewy, dry mass of egg and a puddle of water. When you overcook eggs, the proteins coagulate too tightly and basically wring the water out like a sponge being squeezed. First, it uncoils (this is called denaturing) next, it clumps back together, but in different shapes, trapping little pockets of water inside the food (this is called coagulation). A protein is a big coiled-up lump of a molecule, like a crumpled-up length of wire. The first law is the most important, because of the way proteins are. There are, however, several ironclad laws of egg scrambling. Curd size, whether you crack them into the pan or into a bowl, whether you add other stuff… all those variables are up to personal preference (although there is some nuance to the question of adding stuff, which I will get to momentarily). The good news is there are many correct ways to scramble eggs. And therein is a problem: a lot of people think they know how to scramble eggs. Most foods, prepared incorrectly, are at worst bland or disappointing, but messed-up eggs I find borderline disgusting. However, the type of fat used in the pan is important.There aren’t too many foods I don’t like, but poorly scrambled eggs are near the top of the list. Just like eggs cooked in other ways, fried eggs are rich in nutrients and can contribute towards a healthy diet when eaten as part of a balanced meal. Cooking also increases some of the nutrient availability such as biotin. In fact, one study found that cooking eggs makes it so the body can use almost twice as much of the protein found in raw eggs. Are baked eggs healthy?Ĭooking eggs makes them safer to eat and makes it so the nutrients are easier for your body to digest and absorb. But a fried egg’s protein will be more easily digested and absorbed than a raw egg’s. Does frying an egg destroy the protein?Ī fried egg contains the same amount of protein as an egg cooked scrambled, boiled, done over-easy or eaten raw stirred into in a glass of tomato juice. The reaction of two amino acids in the egg creates this color, iron, and sulfur. Why did my scrambled eggs turn GREY?īut is it safe to eat scrambled eggs that are overcooked to the point where they are grey? The greenish-grey color that they take on is due to a chemical reaction that takes place when the eggs are overcooked. The dreaded rotten egg smell, especially when eggs are overcooked is from the hydrogen, sulfur, and iron reacting to create the foul odorous compound hydrogen sulfide. What do burnt eggs smell like?Ĭooking the yolk releases iron, while the whites release hydrogen and sulfur. This green color is caused by overcooking the egg and is due to the high amounts of sulphur and iron reacting with the surface of the yolk. When eggs are overcooked, the protein web becomes so tight and retains so little water that the egg white becomes rubbery and the yolk chalky, a textural difference due to fat interspersed with the protein web in the yolk. What will happen if the egg is overcooked? White vinegar will also remove the smell of burnt eggs. Wash out the vinegar with dish soap and water. Pour 1/2 cup of white vinegar into the pan and add enough hot water to cover the bottom If the egg is not entirely removed.
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