Eggs – the first food probably everyone learns to cook. But perfecting that egg is an art of its own.
How would you master such a simple food item to the point that it could be served at fine dining?
The following list includes 11 egg cooking tools that you can use and experiment around to make a variety of eggs.
Use one before the other or after; you will create a delight.
Most people who prefer boiled eggs, whether hard, soft or in between, tend to use saucepans. So what if you have not tried that yet?
Buy a dozen or two of eggs from the nearest store and time the boiling procedure to find your perfect egg! And if some eggs remain, you can always make an egg salad.
How to go about the egg salad then? Use the mixing bowl to scramble the eggs and combine the ingredients for the egg salad. It may be useful to do this in separate bowls.
As a matter of fact, it is wise to have separate bowls for everything, for example, you could create an ice bath to cool the boiled eggs and peel them much more easily.
These are the best to ensure your scrambled eggs are smooth enough. The coating does not wear off while cooking easily, which is why it is essential for omelets and other food items that are not dry.
As a matter of fact, most professional cooks stock several of these in their kitchens to make the perfect egg.
This is used when you are boiling your eggs. Sink them into the boiling water and rescue them when boiled, and then further lower the ice bath for peeling.
If you like your eggs poached, you could use this stir the water and then sink the eggs.
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Key to make creamy scrambled eggs? The whisk. Some people use a fork for this, but a whisk will make the process much quicker.
And guess what, it makes the best egg sandwiches too, not to mention the batter you can create while making cakes or pancakes.
It also breaks the yoke easily so you do not have to worry about that.
Dutch Stove Oven
Now what to do when your entire family wants you to make breakfast for them? The Dutch Oven to the rescue! This is the perfect item to make baked egg items.
And you can easily play around with the eating preferences of your family, by adding all sorts of vegetables and other ingredients. Poaching eggs is also quicker in this dish.
This is the best thing to use if you prefer soft, creamy and golden eggs. The heat-safe nature makes it very easy to handle, especially for youngsters.
And if you are a little bit into art, you can style your scrambled eggs into beautiful waves and enjoy a Sunday breakfast on your roof.
If kitchen utensils had a unicorn, it would be the fish spatula. It does everything. If you want to flip your omelet, use it.
If you do not have a slotted spoon, take this out. If you want your eggs a little crispy, yes, use olive oil too, but first get your fish spatula out. And it really works wonders.
Cast Press Frying pan
What about brunch for campfires, or rather, all kinds of feasters? The cast iron griddle is a blessing! The material retains heat evenly, and its non-stick nature retains the taste of the egg.
And what’s more, you can make several eggs, hot dogs, pancakes and so much more, all at the same time!
You can always add it to your existing stove top burners, and you never have to worry even if you have 10 eggs to fry!
This may be for the more old-school cooks, but it is still the best thing to use for youngsters too.
Too much of buttons and beeping can get a little annoying at times, not to mention the perfection created when the process is more manual.
While boiling eggs, just toss the egg timer into the bowl and watch the color change according to the quantity of eggs and volume of water.
You can choose to take the eggs out based on your liking – soft, medium or hard-boiled.
People who prefer their eggs poached ought to use this. The stray whites are not preferred by anyone at all, which is why this strainer must be used to perfect your egg and give it the ‘bounce’.
And it can be used for all types of egg styles; fancy toast, Benedict, you name it.
And believe it or not, the taste of the egg changes drastically, for the better, of course.