An excellent source of protein and other essential vitamins and minerals, each egg is a self-contained food miracle.

雞蛋是蛋白質和其他必需的維生素和礦物質的極好來源，每個雞蛋都是一個獨立的食品奇蹟。

But while they seem almost childishly easy to cook, they can be finicky to deal with, and strategies vary from chef-to-chef.

但是，雖然它們看起來幾乎是童叟無欺，但處理起來卻很棘手，不同廚師的策略也不同。

Here is a quick look at common cooking mistakes made when scrambling, poaching, and boiling eggs.

下面就為大家介紹一下炒雞蛋、煮雞蛋時常見的烹飪錯誤。

Scrambled screw-ups

亂七八糟的炒蛋

Scrambled eggs should be simple to make, but it's easy to overlook a few basic steps and techniques and end up making the following common mistakes.

炒雞蛋的做法應該很簡單，但是很容易忽略一些基本的步驟和技巧，最後會犯以下常見的錯誤。

[Using cast iron] They look super-cool in stock images, but it's best not to use an old-fashioned cast-iron skillet to cook scrambled eggs.

[用鑄鐵鍋炒蛋] 它們在圖片庫中看起來超酷，但最好不要用老式鑄鐵鍋來煮炒雞蛋。

Yes, it can be done using a properly seasoned and well-maintained skillet, but unless you're a cast-iron aficionado, your eggs will likely stick to the pan like crazy.

是的，可以使用適當的調味和維護良好的煎鍋，但除非你是鑄鐵愛好者，否則你的雞蛋很可能會像瘋狂地粘在鍋上。

Just use a nonstick pan to prepare your scrambled eggs and avoid the potential headache.

只要用不粘鍋來準備炒雞蛋，就可以避免潛在的問題。

[Using high heat] Eggs cook surprisingly quickly, so you never want to prepare scrambled eggs over high heat.

[用高溫炒蛋] 雞蛋煮得出奇的快，所以你永遠不要準備用大火炒雞蛋。

Preheat your pan over medium heat and reduce it to medium-low once you add the eggs.

平底鍋用中火預熱，加入雞蛋後調至中小火。

[Cracking into the pan] Yes, Gordon Ramsay does it for his French-style eggs, but for a firmer American-style scramble, don't even think twice about cracking directly into the pan to save washing a dish.

[直接將雞蛋打進鍋子裡] 是的，Gordon Ramsay 的法式雞蛋就是這樣做的，但如果想吃到更紮實的美式炒蛋，千萬不要直接打進鍋裡只為了省得洗個盤子。

This so-called shortcut can result in unattractive, streaky eggs that are unevenly mixed.

這種所謂的捷徑會導致雞蛋混合不均勻，不美觀，有條紋。

Go ahead and use that extra bowl to mix your eggs well before adding them to the pan.

去用多出來的那個碗把雞蛋攪拌均勻後再放入鍋中。

[Stirring] Since eggs cook so fast, you want to move them around in the pan to create billowy curds.

[攪拌] 由於雞蛋煮得太快，你必須讓它們在鍋裡移動，以製造出飄逸的凝結物。

Leaving them there on the heat untouched while you do something else means a dry crust will form quickly on the bottom.

當你做其他事情的時候，把它們放在那裡加熱不動，意味著底部會很快形成一個乾掉的皮。

The pan from your eggs will remain hot for some time after you remove it from the heat source, so you don't want to leave them there to linger after they've finished cooking.

[把雞蛋留在平底鍋裡] 煮雞蛋的平底鍋在你將其從熱源上移開後會保持一段時間的熱度，所以你不希望在它們完成烹飪後將雞蛋留在鍋裡。

As soon as your eggs are done, transfer them to a bowl or plate.

雞蛋一做好，就把它們轉移到碗或盤子裡。

Poaching problems

水波蛋會遇到的問題

Poached eggs are beautiful to behold, but they can be challenging to make.

水煮蛋的外觀很美，但做起來卻很有難度。

By steering clear of a handful of common mistakes, you can enjoy delicious dishes like eggs Benedict in your home whenever you want.

只要避開一些常見的錯誤，你就可以隨時在家裡享用火腿蛋鬆餅這樣的美味佳餚。

[Using old eggs] Poaching old eggs causes the whites to separate into streaky strands.

[用放很久的雞蛋] 煮放很久的雞蛋會使蛋清分離成條紋狀。

You want to use the freshest eggs you can when you're poaching so that the whites stay cohesive, resulting in finished products that hold together.

你在煮蛋的時候要用最新鮮的雞蛋，這樣蛋清才能保持凝聚力，從而使成品保持一致。

[Being too rough] Poaching eggs requires a gentle touch.

[太粗魯] 煮雞蛋需要輕柔的手法。

You want to avoid cracking the eggs directly into the water so that you can exercise more control over their entry.

你要避免將雞蛋直接打碎放入水中，這樣可以更好控制雞蛋進到鍋中。

We suggest cracking them into small, shallow bowls and easing them into the water from there.

我們建議把它們敲碎在小而淺的碗裡，然後緩緩放入水中。

The temperature of your water matters a lot when you poach eggs.

煮雞蛋的時候，水溫很重要。

The key is to ease your eggs into the water when it's at a gentle simmer, meaning that some small bubbles are noticeable right below the surface of the water, but it's not roiling.

關鍵是當雞蛋處於溫和的燉煮狀態時，要將雞蛋緩緩放入水中，也就是說，在水面下就能看到一些小氣泡，但並沒有翻騰。

[Salting the water] Since you salt your water when cooking pasta, you may be tempted to do the same when you poach eggs, and some pro chefs like Gordon Ramsay do.

[水裡加鹽巴] 由於你在煮意大利麵時會在水中加鹽，你可能在煮雞蛋時也想這樣做，一些專業廚師如高登·拉姆齊也這樣做。

But we're with Alton Brown on this one.

但我們支持艾頓·布朗的意見

Save the seasoning for when the eggs are finished cooking.

調味料留著等雞蛋煮好後用。

The boiled egg blues

水煮蛋憂鬱

Boiled eggs are simple, unadorned beauties, but their preparation can be problematic.

水煮蛋是簡單、不加修飾的美女，但它的製作卻很麻煩。

"Is this really happening?

「真的有這種事嗎？

He can't even boil a f---ing egg!"

他連個雞蛋都煮不熟！」

Here's what not to do.

以下是不應該做的事情。

[Starting with hot water] Cold eggs from the refrigerator are more likely to crack when put into direct contact with hot water.

[一開始就用熱水煮] 從冰箱裡拿出來的冷雞蛋直接與熱水接觸，更容易出現裂紋。

To avoid this, gently place the eggs in an empty pot, then cover the eggs with cold water.

為避免這種情況，可將雞蛋輕輕放入空鍋中，然後用冷水將雞蛋蓋住。

Allowing the eggs to cook the entire time in boiling water is a surefire way to overcook them.

讓雞蛋一直在沸水中煮，肯定會煮過頭。

To avoid the disturbing gray yolks of overcooked eggs, be sure to remove the pot from the heat once the water reaches a boil.

為了避免煮過頭的雞蛋變成灰綠色，水煮開後一定要把鍋從火上移開。

Boiled eggs require attention.

煮雞蛋需要注意力。

If you leave your eggs in the hot water for too long after turning off the heat, the eggs will cook beyond the soft-boiled or hard-boiled stage and become sad, rubbery little things.

如果關火後將雞蛋在熱水中放置時間過長，雞蛋就會煮得超過半熟或全熟，成為傷心的橡皮雞蛋。

Set a timer, depending on how cooked you prefer your eggs.

設置一個定時器，根據你喜歡的雞蛋熟度而定。

While it may be tempting to immediately peel your eggs once they're finished cooking, wait a little.

雖然你可能很想在雞蛋煮好後立刻剝皮，但還是要等一下。

The cooling time allows for the egg to separate from the shell slightly, making the peeling process less like a massacre.

冷卻的時間可以讓雞蛋與蛋殼稍稍分離，讓剝皮的過程不那麼像一場屠殺。