These are the 4 best egg hacks of the year
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: these are the 4 best egg hacks of the year.
Eggs: we can’t get enough of explaining how great we think they are. Essential for baking (although there are of course plant-based alternatives to be found if you search a bit on the internet), great as an omelet, as a perfectly boiled egg, and sometimes the only thing you need to turn a bowl of rice or pasta into a meal (‘put an egg on it’). And then there are often incredibly surprising tips on how to make eggs even tastier or more special! Like these.
Because you can of course just crack them over the pan (team edge or team countertop?) and fry on high heat for delicious crispy fried eggs, but you can also make your egg just a little different with a simple hack. We thought you should see these four hacks and tips too.
Frying your eggs in cream
So not the well-known question of whether or not to whisk cream into the eggs for an omelet, but just (without a doubt) putting cream in the frying pan. A small layer that covers the bottom of the pan, heating it over medium heat and cracking the eggs over it. The heat separates the milk parts in the cream from the fat; the heated moisture steams the eggs through, and in the caramelizing fat, the bottom fries crispy. Great idea.
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The lightest omelet
The fun thing about egg tricks is that they vary from super simple to quite complicated (for the more experienced home cook), but this one is really easy. Make sure to separate three eggs into two perfectly clean bowls; egg whites in one and yolks in the other. Whisk the yolks until smooth. Now beat the egg whites with a whisk or mixer until they are snow white and form peaks, as if you are making meringue. Now carefully fold the egg white into the yolk with a spatula and stop immediately when it forms a whole. Fry it in a well-greased frying pan (sprinkle salt and pepper and possibly some grated cheese and chopped green herbs over it now) and fold it in half just before everything is set. Eat immediately!
Keeping whole yolks soft
If you are going to fry eggs and you have a very precise preference for how soft you want the yolk but still want to avoid runny egg whites, there is a handy trick for that. Because the longer you fry the egg so that the egg white is cooked (or even crispy), the greater the chance that you will no longer have a nice yolk. So: try it with (again) separated eggs. Just make sure the yolks stay whole. So first put the egg whites in the pan, let them fry for a bit, and then slide the yolk in the middle just before the white is set. Fry for a few more minutes until it has exactly the consistency you like and done.
Tornado in the pan
Warning: these tornado eggs look super cool! This was also an internet hit last year, and videos showing this technique were watched en masse. This trick does require some practice: with chopsticks, you ‘gather’ the beaten egg mixture in the middle of the pan and with twisting movements, you create a beautiful whirlwind of egg around the sticks. In South Korea, it is made and eaten as street food as part of a meal; carefully draped over a ball of fried rice with a deep red sauce around it. Pure food porn, stunning. Everyone should try to make that egg at home!
