11 Tips from Chefs for Cooking Perfect Eggs

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iStock

Eggs are readily available, relatively cheap, and full of healthy protein and amino acids. Although it may seem easy and straightforward to cook eggs, trying out a few techniques from these chefs will turn your scrambled, hard-boiled, or fried eggs from just fine to flawless. Here are 11 tips from chefs for cooking perfect eggs.

1. CHECK THE CARTON’S JULIAN DATE.

No matter what type of egg dish you cook, fresh eggs taste better and are easier to work with than older ones. J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, suggests checking the Julian date—the three digit number that appears on every carton of eggs packed in the U.S. Numbers range from 001 for January 1 to 365 for December 31, so you want to buy a carton with a number that’s as close to the current day as possible.

2. CRACK YOUR EGGS INTO A SEPARATE BOWL.

When you crack eggs directly into the pan, you risk getting shell fragments in your eggs. But two more reasons to always crack eggs into a ramekin or cup first, according to Alton Brown, are so your eggs cook evenly, and so that you can more precisely control exactly where in the pan you want your eggs to land.

3. ALTERNATE THE PAN BETWEEN HEAT AND NO HEAT.

Gordon Ramsay recommends cooking scrambled eggs on medium-low heat and moving the pan back and forth between the stove and off the stove. Alternating the eggs between heat and no heat, which Ramsay does three or four times during the course of cooking, makes for scrambled eggs that are creamy and rich.

4. SCRAMBLE THEM IN BUTTER FOR A LIGHT, AIRY TEXTURE.

According to Chef Evan Hanczor, scrambling eggs in butter instead of oil will make your eggs more light, fluffy, and tender. Because the heat releases moisture in the butter as steam, the steam increases the airiness of the eggs.

5. HEAT YOUR METAL SPATULA IN THE OIL.

If you’re using a metal spatula to flip your fried eggs, heat olive oil in the pan and then, before you add any eggs, heat your spatula in the oil. This tip, from Spanish-American chef José Andrés, ensures that your egg won’t stick to the spatula, potentially breaking the yolk and messing up your fried eggs.

6. DON’T STOP STIRRING.

When Bobby Flay makes scrambled eggs, he doesn’t take a moment to rest. Similar to risotto, scrambled eggs should be stirred continuously, as soon as the eggs go into the pan. Doing so will help to break down the egg curds, giving your eggs a softer and creamier consistency. Just don’t stir so vigorously that the eggs begin to foam.

7. HEAT YOUR SERVING PLATE WHILE YOU COOK.

Although you might overlook the serving plate as a trifling detail, Brown argues that even the plate you serve your eggs on is important. Because a cold plate will lower the temperature of your eggs too fast, he recommends heating the serving plate in hot water (or in an oven on low heat) while you cook. Doing so ensures that your eggs stay hot while you eat them.

8. BOIL FOR 10 SECONDS BEFORE POACHING.

Poached eggs are notoriously difficult to pull off, but Julia Child has a tip to make you a master of poached eggs. After you boil water, poke a small hole in the egg with a pin to release air inside the egg. Then drop the egg in the hot water for 10 seconds, which will greatly help it keep its shape and deter cloudy strands of egg white from forming when you poach it.

9. USE WATER BATHS TO QUICKLY COOL SOFT BOILED EGGS.

To make soft-boiled eggs, Wayt Gibbs, the editor of Modernist Cuisine, suggests using a bowl of ice water and a water bath. After boiling your eggs for 3 minutes and 30 seconds, put the eggs into ice water so they quickly cool down. Then, put the eggs in a water bath for 35 minutes at 147 degrees Fahrenheit. The temperature might seem extremely precise, but the yolks will come out perfectly gooey.

10. PUT THE PROPER AMOUNT OF DAIRY IN YOUR FRITTATA.

According to Dawn Perry, the digital food editor for Bon Appétit, full-fat dairy greatly improves the taste and texture of frittatas. But proportions matter: For every six eggs that go into the frittata, you should use a half-cup of dairy, whether it’s milk, yogurt, or crème fraîche.

11. SLIGHTLY UNDERCOOK YOUR EGGS.

Because eggs continue to cook a bit after they’re no longer on the stove, Jamie Oliver suggests that you turn off the stove (or move the pan away from the burner) just before your scrambled eggs look fully finished. By the time you sit down to eat, your eggs will be perfectly cooked.

All images via iStock.

14 Secrets of McDonald's Employees

Justin Sullivan, Getty Images
Justin Sullivan, Getty Images

While there’s virtually no end to the number of fast food options for people seeking a quick meal, none have entered the public consciousness quite like McDonald’s. Originally a barbecue shop with a limited menu when it was founded by brothers Richard and Maurice McDonald in the 1940s, the Golden Arches have grown into a franchised behemoth with more than 36,000 locations worldwide.

Staffing those busy kitchens and registers are nearly 2 million McDonald's employees. To get a better idea of what many consider to be the most popular entry-level job in the nation—staff members on the floor make an average of $9 an hour—we asked several workers to share details of their experiences with errant ice cream machines, drive-through protocols, and special requests. Here’s what they had to say about life behind the counter.

1. McDonald's employees can't always deliver fast food all that fast.

While McDonald’s and other fast-service restaurants pride themselves on getting customers on their way, some menu items just don’t lend themselves to record service times. According to Bob, an assistant store manager at a McDonald’s in the Midwest, pies take an average of 10 to 12 minutes to prepare; grilled chicken, 10 minutes; and biscuits for Egg McMuffins, eight to 10 minutes. In the mood for something light, like a grilled chicken and salad? That will take a few minutes, too. Bob says salads are pre-made with lettuce but still need to have chicken and other ingredients added.

The labor-intensive nature of assembling ingredients is part of why the chain has more recently shied away from menu items with too many ingredients. “We are trained to go as fast down the line as we can, and if we have to stop to make something that has 10 ingredients, it tends to slow things down,” Bob tells Mental Floss. “Corporate has realized this and has taken many of these items off in recent years, [like] McWraps, Clubhouse, more recently the Smokehouse and mushroom and Swiss and moved to items that can go a lot quicker.”

2. McDonald's workers wish you’d stop asking for fries without salt.

A serving of McDonald's French fries is pictured
Joerg Koch, AFP/Getty Images

A common “trick” for customers seeking fresh fries is to ask for them without salt. The idea is that fries that have been under a heating lamp will already be salted and that the employee in the kitchen will need to put down a new batch in the fryer. This does work, but customers can also just ask for fresh fries. It’s less of a hassle and may even save employees some discomfort.

“People can ask for fresh fries and it's actually way easier to do fresh fries rather than no-salt fries,” Andy, an employee who’s worked at three different McDonald’s locations in the Midwest, tells Mental Floss. “For those, we have to pour the fries onto a tray from the fryer so they don't come in contact with salt. It can get awkward sometimes getting everything into position, especially if you have a lot of people working in close proximity and it's busy, so I've had some scalded hands a couple of times trying to get fries out in a timely way.”

3. McDonald's workers have to pay careful attention to the order of ingredients.

McDonald’s is pretty specific about how their burgers and other items are supposed to be assembled, with layers—meat, cheese, sauce—arranged in a specific order. If they mess it up, customers can notice. “In some cases it has a big impact,” Sam, a department manager and nine-year veteran of the restaurant in Canada, tells Mental Floss. “Like placing the cheese between the patties with a McDouble. If they don’t put the cheese between the patties, the cheese won’t melt.”

4. There’s a reason McDonald’s employees ask you to park at the drive-through.

A McDonald's customer pulls up to the drive-thru window
Tim Boyle, Getty Images

After ordering at the drive-through window, you may be slightly puzzled when a cashier asks you to pull into one of the designated parking spots. That’s because employees are measured on how quickly they process cars at the drive-through. If your order is taking a long time to prepare, they’ll take you out of the queue to keep the line moving. “My store has sensors in the drive-through that actually tell us exactly how long you are at each spot in the drive-through,” Bob says. “We get measured based on something we call OEPE. Order end, present end. [That measures] from the second that your tires move from the speaker until your back tires pass over the sensor on the present window. My store is expected to be under two minutes.” If an order will take longer than that, you'll be asked to park.

5. The McDonald's drive-through employees can hear everything going on in your car.

While the quality of the speakers at a drive-through window can vary, it’s best to assume employees inside the restaurant can hear everything happening in your car even before you place an order. “The speaker is activated by the metal in the car, so as soon as you drive up, the speaker turns on in our headset,” Andy says. “We can hear everything, and I do mean everything. Loud music, yelling at your kids to shut up, etc.”

6. The employees at McDonald’s like their regulars.

Customers eat inside of a McDonald's with an order of French fries in the foreground
Chris Hondros, Getty Images

With hot coffee, plenty of tables, Wi-Fi, and newspapers, McDonald’s can wind up being a popular hang-out for repeat customers. “[We have] a ton of regulars who come into my store,” Bob says. “I'd say at least 75 percent of my daily customers know us all by name and we know them all, too. It makes it nice and makes the service feel a lot more personal when a customer can walk into my location, and we can look them in the eye and say, ‘Hey Mark! Getting the usual today?’ and we've already started making his coffee exactly how he takes it.”

7. McDonald’s staff get prank calls.

Unless they’re trying to cater an event, customers usually don’t have any reason to phone a McDonald’s. When the phone rings, employees brace themselves. In addition to sometimes being asked a legitimate question like when the store closes, Sam says his store gets a lot of prank calls. “Sometimes it’s people asking about directions to Wendy’s,” he says. “A lot of inappropriate ones. Most are pretty lame.”

8. For a McDonald’s worker, the ice cream machine is like automated stress.

A McDonald's customer is handed an ice cream cone at the drive-thru window
iStock/jax10289

The internet is full of stories of frustrated McDonald’s customers who believe the chain’s ice cream machines are always inoperable. That’s not entirely true, but the machine does experience a lot of downtime. According to Bob, that’s because it’s always in need of maintenance. “The thing is, it is a very sensitive machine,” he says. “It's not made to be making 50 cones in a row, or 10 shakes at a time. It takes time for the mix to freeze to a proper consistency. It also requires a daily heat mode, [where] the whole machine heats up to about 130 degrees or so. The heat mode typically takes about four hours to complete, so you try to schedule it during the slowest time.” Stores also need to take the machine entirely apart every one to two weeks to clean it thoroughly.

Bob adds that the machine’s O-rings can crack or tear, rendering the unit inoperable. Seasoned workers can tell if a unit is faulty by the consistency of the shakes or ice cream coming out, and sometimes by the noises it makes.

9. McDonald's employees don't mind if you order a grilled cheese.

Contrary to rumor, there’s no “secret menu” at McDonald’s. But that doesn’t mean you can’t sometimes snag something not listed on the board. Andy says a lot of people order a grilled cheese sandwich. “I've made many a grilled cheese before,” he says. But it’s not without consequences. “Sometimes it can get a bit risky doing it because the bun toaster wasn't designed to make grilled cheeses so sometimes you get some burnt buns or cheese or the cheese sticks inside and it slows down the other buns from getting out on time so that causes more burnt buns.”

Another common request is for customers to ask for a McDouble dressed as a Big Mac, with added Big Mac sauce and shredded lettuce. “I think [it’s] a way more practical way to eat a Big Mac since there's less bun in the way, and it's also way cheaper even if you do get charged for Mac sauce.”

10. McDonald’s workers recommend always checking your order.

A McDonald's employee serves an order
Justin Sullivan, Getty Images

Nothing stings worse than the revelation that an employee has forgotten part of your food order. Contrary to popular belief, it’s not because the employees are being lazy or inattentive. According to Bob, it’s simply due to the volume of customers a typical location has to process in a given day. “We are human,” he says. “Mistakes do happen. We always feel terrible when they do but when we serve 1000-plus people a day, it's bound to happen.”

Bob recommends checking your bag before leaving the restaurant and not taking it personally if there’s an issue. “Be nice to us if you have a problem,” he says. “It's a huge difference between coming to us and saying, ‘Hey, I seem to be missing a fry from my bag,’ and ‘You bastards didn't give me my fries!’” If you want to check your bag at the drive-through, though, he recommends trying to pull ahead so cars behind you can move forward.

11. McDonald's employees don't recommend the grilled chicken.

If a menu item isn’t all that popular, it can wind up experiencing a low rate of turnover. Of all the food at McDonald’s, the most neglected might be the grilled chicken. Because it doesn't move quickly, workers find that it can turn unappetizing in a hurry. “That stuff has a supposed shelf life of 60 minutes in the heated cabinet, but it dries out so quickly that even if it's within an acceptable time frame, it looks like burnt rubber, and probably tastes like it, too,” Andy says.

12. Golden Arches employees aren’t crazy about Happy Meal collectors.

A McDonald's Happy Meal is pictured
David Morris, Getty Images

Happy Meals are boxed combos that come with a toy inside. Usually, it’s tied into some kind of movie promotion. That means both Happy Meal collectors and fans of a given entertainment property can swarm stores looking for the product. “The biggest pain involving the Happy Meals is the people who collect them,” Bob says. “I personally hate trying to dig through the toys looking for one specific one. We usually only have one to three toys on hand. It's especially a pain in the butt during big toys events such as the Avengers one we just had. There was like 26 different toys, and some customers get really mad when you don't have the one that they want.”

And no, employees don’t usually take home leftover toys. They’ve saved for future use as a substitute in case a location runs out of toys for their current promotion.

13. McDonald's employees can’t mess with Monopoly.

The McDonald’s Monopoly promotion has been a perennial success for the chain, with game pieces affixed to drink cups and fry containers. But if you think employees spend their spare time peeling the pieces off cups looking for prizes, think again. Following a widely-publicized scandal in 2000 that saw an employee of the company that printed the pieces intercepting them for his own gain, the chain has pretty strict rules about the promotion. “Monopoly pieces and things like them get sent back to corporate,” Bob says. “We aren't allowed to touch them, open them, or redeem them as employees.”

14. One McDonald's worker admits there have been sign mishaps.

A McDonald's sign is pictured
Tim Boyle, Getty Images

Many McDonald’s locations sport signs under the arches advertising specials or promotions. Some are analog, with letters that need to be mounted and replaced. Others have LED screens. Either way, there can be mistakes. “I've never seen anyone mess around with the letters,” Andy says. “But I do remember one time we were serving the Angus Burgers and the ‘G’ fell off of the word ‘Angus.’ Good times.”

The Reason Why It's Technically Against State Rules to Sell LaCroix in Massachusetts

Justin Sullivan, Getty Images
Justin Sullivan, Getty Images

No one is quite certain what goes into LaCroix (“La-croy”), the carbonated water that’s become a popular alternative to soft drinks. The zero-calorie beverage comes in several distinctive fruit flavors that the drink’s parent company, National Beverage, has described as being derived from “natural essence oils.” That highly secretive process is believed to be the result of heating fruits and vegetables, then making a concentrate out of the vapor.

To try and crack the mystery, Consumer Reports recently approached officials in Massachusetts with a public records request for documentation relating to LaCroix. Massachusetts is one of the few states requiring manufacturers of carbonated water to obtain a permit and submit water quality tests to sell their product.

The verdict? Consumer Reports still isn’t quite sure what goes into LaCroix. But it might be technically against state regulations to sell it in Massachusetts. That’s because the state has no records on file for the mystery refreshment.

The Massachusetts Department of Public Health could not find a permit for LaCroix, and there were no water quality test results on hand, either. Without those documents, the drink should technically not be for sale in the state. After noticing the oversight, Massachusetts sent a request to National Beverage for the necessary information. If the company fails to comply, the state could end up fining them or banning the sale of the drink. A spokesperson for National Beverage told Consumer Reports the company intended to comply with the request.

Why does the state need any information at all? Thanks to some bureaucratic quibbling, carbonated water products are treated differently than bottled water by regulatory agencies. The Food and Drug Administration considers carbonated beverages like seltzer and flavored sparkling water to fall under the heading of soft drinks. While the FDA mandates certain manufacturing standards for those drinks, it doesn’t apply the same rules as it does for bottled water, which is expected to adhere to strict rules about contaminants and quality testing. That leaves certain states like Massachusetts to conduct their own quality assessments.

There’s no guarantee that such testing will divulge LaCroix’s secret to their flavoring process, which is likely to remain a mystery.

[h/t Food & Wine]

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