by Joan Inong

Created on: December 23, 2008   Last Updated: December 28, 2008

The egg is one of the easiest and one of the most versatile ingredients to cook. If, however, you have been having problems with your eggs and you want some quick answers, then you're in the right place.

1) EGGS ARE TOO RUNNY

If your eggs are too runny, then you aren't cooking them long enough. You should allow eggs to cook until most of the wetness is gone, about 98% of it. The other two percent will cook by itself from the leftover heat.

2) EGGS THAT ARE TOO RUBBERY

Usually, you want to cook your eggs fast, so that they don't turn rubbery. You can try an experiment by cooking eggs over a low fire or temperature for a long period of time. Then, cook another batch over a high temperature for a short period of time. Determine which one has a rubbery texture. Chances are, the one that was cooked for too long on too low of a temperature will have a rubbery temperature.

3) EGGS THAT HAVE NO FLAVOR

Eggs without salt and pepper are eggs that aren't flavorful. If you want your eggs to have an extra "zing!" to them, then you should definitely add a pinch of salt and pepper. I also like to add other herbs and spices, such as basil, oregano, garlic, onion, etc. Also, if you add potatoes to your eggs, be sure to precook the potatoes so that they aren't hard and uncooked.

4) PERFECT SUNNY-SIDE UP EGGS

This way of serving eggs is perhaps one of the most difficult. People want a perfect "sunny-side up" egg, but they usually end up breaking the yolk before the egg even gets to someone's plate. To remedy this, you should add about three tablespoons of canola oil to your frying pan. Let your pan heat up thoroughly, as well as the oil. Crack the egg in, and with a spoon, spoon the hot oil over the egg. This will cook both the yolk and the whites, all at once. Use a spatula to remove the egg, and voila! You have perfect sunny-side up eggs!

5) MY OMELET ISN'T COOKED

If you've wanted to make perfect omelets but have always been stopped by an obstacle such as wet omelets, then keep reading. All you need to do is make sure that the top side of the omelet is 90% cooked. Once you flip your omelet in half, the excess heat will cook the other 10%. Leave the omelet in for another minute (for more excess heat), then remove from the pan. The omelet will continue to cook on its own for another few minutes.

So, armed with these pieces of advice, you will be able to make picture-perfect eggs that will surely please everyone's stomachs and everyone's eyes!

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