The Biggest Mistakes You’re Making With Eggs (2 of 4)

2. Cracking eggs on the mixing bowl

Be honest, all of you have committed the deadly sin of cracking eggs on the rim of a mixing bowl. But not us, of course. Our methods are always good and pure. You face three problems when you do this. First, you expose the bowl to potential bacteria, especially if you are mixing in other ingredients. Second, you might end up with pieces of eggshell in the mixture. You certainly don’t want that, friends. Finally, you face the prospect of a broken yolk and that’s sad! To avoid all of these issues, crack your chicken embryos over a flat service, understand?

3. Cooking eggs in the pan until they’re finished

We get that when it comes to cooking most things, you’d want them to be completely cooked in the pan before serving. But guess what? It’s an entirely different story with eggs. If you cook those suckers until they’re completely done, you’ll make them good eggs go bad! We’re talking about a dry, flaky texture that nobody is going to want to put into their mouth! The actual method is to remove your eggs from the stove when they’re slightly undercooked and allow the residual heat to do the rest. By the time you’ve moved the eggs from the pan to the plate and onto that fork, they’ll taste like they were prepared by a master chef. But they weren’t! You made them! In your kitchen! While in your underwear!