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10 Mistakes You Might Be Making with Eggs

We love eggs for breakfast, lunch and dinner. But is your scramble a bit watery? Is your sunny side down? Learn how to correct the mistakes you might be making with eggs so they turn out perfectly every time.

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Woman cracking eggs into glass bowlAfrica Studio/Shutterstock

Cracking Eggs on the Edge of the Bowl

First things first: Don’t crack your eggs on the edge of the bowl or you may get pieces of shell in your beautiful frittata. Gently tap the egg on a flat countertop, then open it over the bowl. If a bit of shell still sneaks in, use another piece of shell to fish it out. Here’s how to crack an egg (the right way!).

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Woman whisking eggs. Wipped eggs in glass bowl with broken empty egg shell.Krasula/Shutterstock

Not Whisking Enough

For scrambled eggs and omelets, the egg mixture should be a uniform yellow, with no white or clear strands left behind. To properly mix eggs, use a fork or whisk and go back and forth quickly, hitting the sides of the bowl with each stroke. Even the simplest egg recipes will look and taste like they came from a fancy restaurant!

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Scrambled eggs on plate over white stone background.Tatiana Volgutova/Shutterstock

Cooking Scrambled Eggs too Fast

Scrambled eggs seems like an easy dish to make when you’re in a hurry. (Just like these school night dinners!) But that’s the thing: You shouldn’t be in a hurry when you make scrambled eggs. When you cook them quickly over high heat, they dry out. They should be cooked slowly over low heat until they turn into gorgeous, fluffy curds. Don’t worry, it still doesn’t take long.

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Scrambled eggs on toasted wholegrain bread.Robyn Mackenzie/Shutterstock

Adding Milk to Scrambled Eggs

Do you add milk to scrambled eggs? Is that what gives them their creamy texture? Well, no. It actually makes them rubbery and flavorless. If you cook plain scrambled eggs slowly and keep them moving in the pan, you’ll get perfect, creamy eggs. Save the milk for your cookies.

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Over-easy eggs with fresh salsa and coffee Jon Manjeot/Shutterstock

Letting Eggs Stick to the Pan

Eggs are the spackle that holds everything together in our baked goods and breakfast casseroles, but that also means they will stick to a skillet like glue. Be sure to use a nonstick pan when cooking eggs, whether you’re making brunch for a crowd or breakfast for dinner.

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Two fried eggs in a pan with olive oil.Dmitry Galaganov/Shutterstock

Not Using Enough Fat When Frying Eggs

Using a nonstick pan is the first step, but you’ll need some kind of fat in there, too. And don’t be stingy with it! Butter, olive oil or even coconut oil can be used to keep those fried eggs moving, so they go from pan to plate without incident. Go ahead and put an egg on it!

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Eggs in boiling waterTeim/Shutterstock

Starting Hard-Cooked Eggs in Boiling Water

Nothing is worse than having a hard-boiled egg crack while cooking. The white comes bursting through the shell, and now your beautiful plate of deviled eggs will never be. Always start your eggs in cool water, so they gradually come up to temperature and cook evenly. Or, you could skip the stove altogether and hard-cook your eggs in an Instant Pot.

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Peeled boiled egg on wooden backgroundAfrica Studio/Shutterstock

Boiling Eggs That Are too Fresh

Sometimes it seems like half of the egg peels off with the shell. That just won’t do. Hard-boiled eggs actually turn out best when they are not too fresh. Then cook them properly, and they will peel easily. Try these tips the next time you peel hard-boiled eggs.

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Egg poached with bacon on toastAnastasiia Holubieva/Shutterstock

Cracking Eggs Directly into the Poaching Water

When you crack the egg over the water and let it drop right in, the egg separates and goes all over the pan. That might be fine for egg drop soup, but not for an eggs Benedict recipe. Instead, crack the egg into a small bowl or ramekin, then ease it gently into the water.

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Asparagus salad with Poached Egg and parmesan cheeseSherSor/Shutterstock

Poaching Eggs in a Tiny Pot

Poached eggs need a little breathing room to cook evenly. Use a large saucepan or deep skillet with about 3 inches of water, and don’t overcrowd the pan. There’s no need to rush. Hold poached eggs in a bowl of warm water while you prepare the rest of your brunch spread. (Hello, bacon!)

Debra Cummings
A veteran of the food and travel industries, Debra has worked behind the seafood counter, waited tables in all sorts of restaurants, and spent time as a travel agent. She now writes about food and travel, and creates recipes inspired by tasty destinations. She wants to know everything you ate on your last vacation.

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