So, eggs are pretty much like magic. There are about a hundred ways to cook them, they’re reasonably good for you, they last a few weeks in the fridge, and aren’t expensive. However, there are some good practices to bear in mind when dealing with eggs.
1. Buying: Always (always) open the carton in the grocery store and look at the eggs to make sure none are broken. They’re packaged that way for a reason.
2. Keeping: Like any food, buy it before it’s “Sell By” date. Eggs are usually good for about a month after you buy them. If you’re not sure if your eggs are still good, there’s a way to check without breaking them. By floating an egg in water, you can test how much air is in the egg. The fresh eggs have the least air in them and will sink. Not-so-fresh eggs have more air and will sink very slowly or not at all. An egg that floats is bad; get rid of it.
3. Cooking: The fun part! I’m not going to describe all the ways to cook eggs because there are tons of resources out there for that sort of thing. However, here are some of the quick basics.
First off, you want to keep the heat low when making scrambled eggs; this cooks the egg more evenly (and just makes it taste better). This is also lets you take your time in getting wetter or drier eggs, depending on what you like.
Second, raw eggs could potentially make you sick (Salmonella) which is why I, personally, don’t eat raw cookie dough. An egg is cooked when it becomes opaque.
Third, breaking eggs is an art. It just takes a lot of practice, so don’t worry when you don’t get it right the first several times. I still get little shell flakes every now and then. They won’t hurt you, so don’t worry about every last fleck of shell–consider them “extra crunch.”
Fourth, if you’re using a Teflon pan, remember to NOT use anything other than a Teflon utensil on it. Metal spatulas or forks will scratch right through Teflon and ruin it. It’s usually a good idea to rub a dab of butter or margarine around the pan to prevent the food from sticking (makes it taste better, too!). Also, Teflon pans don’t get nearly as hot as their iron cousins– not necessarily relevant to eggs, but this is why you generally cook meat in an iron skillet.
I’m certainly no expert on eggs, but this is just what I learned while I was in Montreal. Scrambled eggs, sunny side up, over easy, fried egg sandwiches with mustard, and, of course, omelets: these are all easy, eggy foods that will keep you fed while abroad and well after!