How Chefs Use Eggs: 10 Secrets You Need to Know and Keep

1. Room Temperature Eggs

• The Secret: Room temperature eggs blend better into doughs, sauces, and pastries.
  If you forget to take the eggs out in advance, place them in a bowl of warm water for a few minutes.

2. Perfect Cracking Without Shells

• The Secret: Chefs crack eggs on a flat surface (not on the edge of the bowl) to prevent small shell fragments.
  

3. Better Whipping for Egg Whites

• The Secret: Whipped egg whites will be more stable if you add a pinch of salt, lemon juice, or vinegar while whipping.
  

4. Cooking Eggs to the Perfect Texture

• Hard-Boiled Eggs: Place eggs in cold water, bring to a boil, turn off the heat, and cover for 10 minutes. Then transfer to cold water to stop cooking.
• Poached Eggs: Add a little vinegar to the hot water, create a whirlpool, and gently drop the egg in – so the egg remains whole.

5. Making the Perfect Omelet or Scrambles

• The Secret: Chefs add a bit of cream or milk to eggs to give omelets and scrambles a creamy and tender texture.
  Cook on low heat and stir gently so the eggs stay soft and don't dry out.

6. Easy Peeling of Hard-Boiled Eggs

• The Secret: After cooking, transfer the eggs to ice water.

7. Freshness of the Egg

• The Secret: Chefs check the freshness of eggs by placing them in a bowl of water:
  • A fresh egg will sink and lie on its side.
  • An old egg will float – it is best not to use it.

8. Egg as a Natural Binder

• The Secret: Chefs use eggs as a natural binding agent for patties, schnitzels, and pastries. If you want fluffier eggs, you can separate the whites and whip them before mixing.

9. Keeping the Shape of a Fried Egg

• The Secret: To create a nice and whole fried egg, crack the egg into a hot pan (after checking there is no blood in the egg) with a little butter and cover for a few seconds. This helps the protein to set evenly.

10. Using Eggshells

• The Secret: Crushed eggshells are used as a natural cleaner for coffee carafes.