Third mistake: using cracked or improperly stored eggs
An egg with a slight crack at the bottom of the box? He goes straight to the trash, without remorse. A damaged shell is an ideal entry point for bacteria, and poor storage amplifies the risk. The basic principle: store your eggs in the refrigerator, in their original packaging, and scrupulously respect the deadline. Once the egg is broken, it is prepared immediately — there is no question of letting it rest at room temperature.
Fourth mistake: reusing the same cooking oil several times
This habit is very widespread: keep the oil in the pan from one cooking to the next to limit waste. The problem is that oil that is heated repeatedly deteriorates and can generate substances that are undesirable to health. Nutritionists advise systematically using a fresh oil with each new preparation. A minimal gesture, the benefits of which are felt in the long term.
