Good Lifestyle

Eggs Are the ultimate Staple breakfast that offers the right mix of healthy nutrients to start your day satisfied. It may seem easy to prepare a delicious lot ofhard boiled eggsBut when it comes to cooking the eggs correctly, you can easily cum. And it's ok, we are not all experts from the kitchen.

Fortunately, however, some people are. And we asked these experts to offer their tried and trueTips for cooking eggs By blurring, frolicking, poaching, boiling and putting them in an omelette. Avoid taking a morning meal in the trash - or simply appoint your current egg situation a little more delicious - by channel these tips supported by experts in your kitchen when you are ready for even better breakfast. And if you like cooking,Sign up for our newsletter for daily recipes and new foods in your inbox!

A simple way to get yourEgg whites And Yolks in a bite (more vegetables, herbs or proteins you want), scrambled eggs are a delicious and easy way to make your morning meal. The trick to master the method is to learn to create good texture without burning them.

Turn heat

Almost all the experts you are talking to tell you to keep the heat weak during the interference of eggs or put them as an omelette. "The secret of perfect scrambled eggs is a slow cooking over low heat," saysKara Lydon, Rd, blogger at the dietitian of Foodie. It adds a splash of milk with raw eggs, the whips to the combination, then pouches the mixture into a saucepan with butter, a nonstick saucepan.

Stir

"Constant stirring on medium heat will break the cats when they form and make a texture that will feel almost as if you have melted the cheese," saysMichael A. Young, Executive Chef and Director of Food and Beverages at Sheraton Kauai Resort in Hawaii. It sounds delicious, right? The capture is, if you cook a little too long, the water escapes, and as it says, "You have sad and friable eggs."

Add goat cheese

For a super creamy scrambled egg, add a little goat cheese while they still cook and you're still stirring, says Neda VarbanovaHealthy with Nedi, a certified culinary nutritionist, a holistic health coach and a recipe creator. "They come out amazing as if you miss the scrambled eggs at the four season in Paris," she says. Can not beat that!

RELATED: Your ultimate survival guide and supermarket is here!

The fries eggs make the ideal filling for a bowl of quinoa or a hamburger. You just want to find the good baking time between just and overdone. For those loving people from Yolk, keep the cooking time shorter.

Non-escalation

As you should with almost all egg dishes, always use a nonstick saucepan, explains Elana Karp, head of head forPlaque, a meal kit delivery company. Reheat it over medium heat and when it's hot, add a tablespoon of olive oil or butter, leaving a minute. Break the egg directly into the pan, leave it crackle, then the season with salt and pepper. Then keep it cook for two to three minutes.

Let them fry

For these coveted edges, Karp says to launch heat after this initial cooking time of two to three minutes and leave it fry for another minute or two. If you want a smoother edge, cover the saucepan so that the egg cooks longer, but does not stroke the lower heat). If you think they have finished, give a jig of the pan. If the gross whites move, keep up there for a little longer.

Go for easy

Keep an eye on your eggs to check that the Whites Set, but do not become opaque, says Karp. Once you see that they are defined, use a flexible spatula and carefully return the egg and cook for 10 to 15 seconds. It will give you that the inner sticky yellow - perfect for soaking with a roll.

Consider trying your whites

"Most cooks at home do not realize it, but the eggs have two different textured whites," says Chef Justine Kelly, co-founder and CEO ofSunset, a meal kit company. "The thinner white will spread, so if you want a neat egg that gets up closes, tap thin white with a slit spoon or a small strainer and transfer the eggs in small bowls until you are ready Fry. "

Use the oven

Ricardo Barreras, Chef and owner ofPilar Cubain RestaurantIn Brooklyn, says that his method to make the sunny face is quite perfect. "In a small teflon saucepan, warm up with olive oil until the pan is hot, crack two eggs and cook about 30 to 40 seconds," he says. "Then place on The upper rack of an oven of 400 degrees for about 4 minutes until all the raw egg white on the top is cooked and take away immediately. Do not keep in the pan or cook longer because the yellows will start cooking. "

RELATED: Easy, healthy,Recipe ideas of 350 calories You can do at home.

Poaching is probably the most difficult way to make eggs, but this method is also delicious (andhealthy) Poached eggs are perfect in breakfast bowls or Benedict style. You may need some tests to cook the egg, without breaking it.

WATCH THE WATER LEVEL

"When poaching eggs, people do not often put the right amount of water in the pan," says Chief Young. "Too much water and the egg can crash down and break the yellow; too little and he can stick to the bottom." Aim about three inches of water to a heavy simmer is the sweet spot.

Stir

After bringing water and a teaspoon of boiling vinegar, mix the water so you have a movement. Next, break the egg into the water and reduce heat until it is booked, suggests Jessica Crandall, Rd, certified diabetes educator, spokesman for theAcademy of Nutrition and Dietaryand founder ofVitalrd.com. Then cook for three to five minutes.

Keep simmer

"The key of poached eggs does not have boiling water, but rather simmer," says Renata Trebing, blogger atRenata.

Add splash of vinegar

Hates these whisphy whites? Trebing recommends adding a teaspoon of white vinegar or lemon juice in the pan so that the egg whites are free.

Cover

Once you have got swirling eggs, simmering water, turn off the heat and make sure to cover eggs for three minutes. "You will have the most perfectly poached eggs," Varbanova declares. Then use a slit spoon to remove the eggs from the water and buffer the extra liquid with a paper towel.

This is the easiest way to take eggs on the thumb! Boiling eggs, which you love them soft or hard, is an ideal way to get protein throughout the day. You just need to master the timing to get a tasty texture.

Eggs on the ice

Chief Young begins his eggs harders in cold water, brings them to a boil, then start the cooking timer for nine minutes. Once the timer turns off, "So they go directly into the ice bath for 10 minutes," he says. "Skip the ice bath and eggs will wear on", which means they will be too cooked. You know you exceed them if the yellows have a green hue.

Take the saucepan of heat and cover them

Once the water is boiling with your eggs inside, be sure to cover the pot, says Karp. You also want to make sure to remove it from heat, so you do not run cooking.

Wait

By adding a small vinegar to the water when you boil eggs, it will easily peel them. But you also want to wait a little before deleting this shell.

Opt for older eggs

"No matter the [coat] method that you choose, older eggs will come off more easily," saysClare langan, culinary producer forRemains. This is because the eggs are porous, which allows the air to move them. Older eggs allow more air, resulting in a large air pocket, and more space between whites and shell.

Fair time

Crandall has found the perfect formula for gothed eggs to the desired texture in theSnap: For eight eggs in a cup of water, cook for two minutes for a yellow flowing, three for partially (or soft) boiled and five minutes for milled hard.

Another method worthy of adding vegetables, proteins, herbs and spices, it's a way to get super creative. It's not always easy to maintain the form of the omelette, but these tips will help.

Catch a separate bowl

Chief Young says one of the biggest mistakes that people make eggs crack in the pan, instead of a separate bowl. "It's a great way to eat crunchy shell. To crack them first in a bowl first," he says. "You can fish the shell and you are not fully engaged if you break the yellow." So, before getting up this omelet, be sure to mix the eggs separately.

Keep down

Like scrambled eggs, you do not want to cook your omelet at a high temperature, either, says Tanner Agar, owner and head of the chief experience atRye Restaurant in Texas. "If you can hear them, they are too clever," he says.

Salt in the end

The agar shares another advice: "Also, do not get the eggs of salt too early; it tears teaching. Salk them at the end."

Cook Mix-ins

Even before adding your eggs, cook your vegetables and meats with olive oil for a few minutes over medium heat, explains the autumn Boyle food blogger, founder ofLectin free mama. Whisk eggs with a tablespoon of liquid by egg, then spread the meat and vegetables in a uniform layer through the pan and turn the heat to low. Then pour the eggs on the mixtures and pick up the pan and turn it so that the egg covers all the bottom - it could ride about a centimeter on the sides of the pan. "Now, instead of risking an omelet that falls into pieces when it is returned, cook on a low medium and weak heat with a lid," Boyle said. "The low heat closed cook the omelet on both sides equally. Sprinkle simply cheese on, bend in two and slide it on a plate." Done and done.

French

"There are some key components to make the perfect French omelette, and the first is a clean nonstick stove," Ian Davis, executive headBohemian band. "It's also important to emulsify eggs correctly - that's what will give you really soft, lightweight and restaurant eggs." To make your omelette french, make smaller folds, almost as if you ride eggs, says Davis. "You must be patient because if you work too fast, you will not let the proteins in the eggs go to bed and cook."