Egg Tips

Here are some tips on working with eggs for your recipes:

Use water for eggs used in omelets:

1. This makes the omelet easier to work with and doesn’t add flavor that would compete with the fillings
2. Use 1 tablespoon water per egg
3. Pour the eggs into the hot pan, and allow the bottom to set.
4. Scrape the edges of the egg in towards the center and swirl the pan to allow the liquid eggs to contact the bare pan to cook.

Use milk, cream, or sour cream in scrambled eggs

1. This makes for softer and creamier scrambled eggs
2. Use 1 tablespoon per egg
3. Some butter melted in the pan (even a non-stick pan) will make the eggs easier to work with and add some more flavor.
4. I prefer to salt and pepper the eggs after they have begun to set in the pan.

Easy to peel hard boiled eggs

1. Bring a sauce pan of water to a boil
2. Add 1/2 tsp of baking soda to the water
3. Carefully add the eggs to the water with a spider or slotted spoon
4. Simmer (don’t boil) for 13 minutes
5. Remove the eggs and place in ice water for at least 5 minutes
6. Gently tap the egg on the large end to crack the shell, and peel under cold running water