5 Mistakes We All Make When Cooking Eggs

When it comes to boiling eggs, you will think that this is probably one of the most direct things in your kitchen: open it, put it in a pan, and let magic do its job.
But at cooking lights, we all know that perfect eggs require a subtle skill, and you may not have the original expectation. Some fast and blind choices can turn into some kind of disaster, because you might want to try and enjoy any kind of egg.
Tim Cebula, our senior editor's food, needs us through how we miss the opportunity to enjoy a perfect egg at home.
The heat is too high.
Boiled eggs (dry) is fast. Unless you want to curl Fried Eggs edge Brown crispy, fire (or lower) can be disrupted, Omelets, and Fried Eggs.

Scrambled and fried eggs do best in a nonstick pan. Preferably, one that’s dedicated to cooking eggs only, and kept in pristine condition. Because once the nonstick-coating starts to deteriorate, eggs become glued to the bottom easily.
It's easy to do - they're less flavored than you think. Once you oversalt them, they can't eat it. Season and care, tasting you.

This method tends to drag the shell into the raw egg and then put the egg on the outer edge of the pot. Instead, crack on a flat surface: cleavage is cleaner, less likely to produce shellfish.
Wait for them to eat
Boiled eggs do not get better with rest. Dig them into the board.