Tricks for Cooking Eggs

My darlings, write down these tricks for cooking eggs that Grandma kept her whole life.

Oh, my dears! How many times have you fought with a hard-boiled egg that won’t peel, or a poached egg that turned into soup? I’ve lost count! But the kitchen is made of simple wisdom, and the egg, such a humble food, can be the best partner for those in a hurry or just starting out in the kitchen.

That’s why today, I’m sharing my tricks for cooking eggs easier and without fail. These are tips I learned from my grandmother and refined over a whole lifetime in the kitchen. Save these tips—they’re more valuable than gold!

For The Perfect Hard-Boiled Egg: No Sticky Shells!

Timing is Everything

The age of the egg matters, yes! For hard-boiled eggs that peel easily, the secret is to use eggs that aren’t too fresh. Eggs that are about a week old are perfect because the air cell is larger, and the inner membrane separates from the shell more easily.

The Power of Baking Soda

This is one of those tricks for cooking eggs easier that seems like magic. In the boiling water, before adding the eggs, add one teaspoon of baking soda. The water becomes slightly alkaline, which helps loosen the shell from the egg white. The result is smooth peeling, without any stuck-on pieces.

The Pin Trick (My Favorite!)

That’s right, a simple pin! Before placing the egg in the boiling water, prick a very small hole in the rounded bottom of the egg. This is where the air cell is. This tiny hole allows the air to escape during cooking, preventing the shell from cracking and making it much easier to peel later.

How to Make The Perfect Hard-Boiled Egg:

1. Take the eggs out of the fridge 15 minutes before, so they don’t thermal shock in the hot water.
2. Place water in a pot to boil, with a pinch of salt and one teaspoon of baking soda.
3. Carefully prick a small hole with a pin in the bottom of each egg.
4. When the water is boiling vigorously, reduce the heat and gently lower the eggs in with a spoon.
5. Cook for 6 to 12 minutes, depending on your desired doneness (runny to fully set yolk).
6. After cooking, immediately place the eggs in a bowl of ice water. Leave them for a few minutes. This stops the cooking and loosens the membrane.

For The Impeccable Poached Egg: No Wispy Whites!

Vinegar Can Help (A Lot!)

The biggest headache with poached eggs is the white spreading out in thin wisps all over the pan. The solution is simple: add one tablespoon of white vinegar to the water. The vinegar helps the egg white coagulate faster, keeping it gathered around the yolk. Don’t worry, you won’t taste the vinegar!

Oil Can Also Help Another Way

Instead of greasing the water, a wonderful trick is to brush a little oil on the inside of a stainless steel ladle or ramekin. Crack the egg into the ladle, then gently lower it into the simmering water (with vinegar) until the white starts to set. Then, gently tip the egg out into the water to finish cooking. It comes out perfectly round!

For Everyday Cooking: Flavor and Practicality

Add Flavor While Your Eggs Boil

This is one of the easiest tricks for cooking eggs with more flavor. When making hard-boiled eggs, add bay leaves, peppercorns, or a bag of your favorite tea (black tea is delicious!) to the water. The eggs absorb a subtle aroma and develop an incredible flavor.

Use Your Instant Pot or Electric Cooker

For those in a hurry or who want total precision, the Instant Pot (or Air Fryer) is a great ally for cooking eggs. Place the eggs on the trivet, add one cup of water, and cook on high pressure for 5 minutes. Then, let the pressure release naturally for 5 more minutes before transferring them to an ice bath. The shells come off like a dream! There are also electric egg cookers that are very practical and foolproof.

The Benefits of Mastering These Tricks

• Saves Time: No more spending 10 minutes trying to peel one egg.
• Saves Money: No wasted eggs that break or look messy.
• Less Kitchen Stress: You’ll gain confidence to prepare quick and elegant meals.
• Perfect Presentation: Your dishes will look restaurant-worthy, whether in a salad or a special breakfast.

My darlings, the kitchen isn’t a monster. It’s made of patience, love, and of course, a few little secrets passed down through generations. I hope these tricks for cooking eggs easier make your days more flavorful and hassle-free.

Remember: a good cook isn’t someone who only makes complicated dishes, but someone who perfectly masters the simplest ingredients.

With all my love, Grandma.