mr.d Posted April 28, 2018 Share Posted April 28, 2018 5 Mistakes You’re Probably Making When You Cook Eggs PureWow letters@purewow.com (Lindsay Champion)3/6/2018 Slide 1 of 6: If your hard-boiled egg yolks are gray, you’re not timing them properly. “Laziness is the evil empire,” Korbee says. Instead of winging it, follow these rules exactly: Drop the eggs in boiling water for 8 to 11 minutes, then put them into an ice bath immediately. Chill them in the fridge. “I like eight-minute eggs, but the yolk will still be a little gelatinous, just like my man Yoda,” he jokes. RELATED: 7 Dinners You Can Make This Week with a Dozen Eggs Previous SlideNext SlideNext Gallery Full screen 1/6 SLIDES © TripAdvisor 5 Mistakes You’re Probably Making When You Cook Eggs No matter how many eggs we flip, fry, poach or scramble, they never look (or, let’s be honest, taste) as good as they do on our brunch plate. So we’re consulting the egg guru: Chef Nick Korbee of the popular NYC restaurant Egg Shop (and author of the new cookbook of the same name) is here to help us up our yolk game by avoiding these mistakes. Read his top tips then whip up one of these amazing egg recipes for breakfast, lunch or dinner. SEE SLIDES ; http://www.msn.com/en-us/foodanddrink/tipsandtricks/5-mistakes-you’re-probably-making-when-you-cook-eggs/ss-BBA6iQE?li=BBnb7Kz&ocid=HPCDHP Link to comment Share on other sites More sharing options...
Slide 1 of 6: If your hard-boiled egg yolks are gray, you’re not timing them properly. “Laziness is the evil empire,” Korbee says. Instead of winging it, follow these rules exactly: Drop the eggs in boiling water for 8 to 11 minutes, then put them into an ice bath immediately. Chill them in the fridge. “I like eight-minute eggs, but the yolk will still be a little gelatinous, just like my man Yoda,” he jokes. RELATED: 7 Dinners You Can Make This Week with a Dozen Eggs Previous SlideNext SlideNext Gallery Full screen 1/6 SLIDES © TripAdvisor 5 Mistakes You’re Probably Making When You Cook Eggs No matter how many eggs we flip, fry, poach or scramble, they never look (or, let’s be honest, taste) as good as they do on our brunch plate. So we’re consulting the egg guru: Chef Nick Korbee of the popular NYC restaurant Egg Shop (and author of the new cookbook of the same name) is here to help us up our yolk game by avoiding these mistakes. Read his top tips then whip up one of these amazing egg recipes for breakfast, lunch or dinner. SEE SLIDES ; http://www.msn.com/en-us/foodanddrink/tipsandtricks/5-mistakes-you’re-probably-making-when-you-cook-eggs/ss-BBA6iQE?li=BBnb7Kz&ocid=HPCDHP
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