I've been frying poached eggs myself since I was a child. I remember when I was very young, I went to the kitchen to fry two poached eggs for myself when I was sleepwalking. Up to now, the experience of frying eggs for more than n years is summarized as follows: egg white, yolk yellow, and heart-shaped (egg yolk can flow) are often seen in western-style meals in many movies. More lovely. It looks tender, like a poached egg that just graduated from junior high school. The key is not to put too little oil at first, then turn on a small fire to make the oil warm. Before the oil is not very hot, beat the eggs, and be careful when you go down, so that the shape can be very round. Then watch the transparent egg white turn white with a fire that does not exceed a slow fire, and shake the pot a little at the same time to keep the eggs from sticking to the bottom of the pot. This poached egg can't be fried over. If you beat two eggs together at the beginning, it is a double yellow egg with white yolk and yellow heart-shaped poached egg. The egg white is slightly browned and the yolk is exposed. This model is very good to eat with noodles. Don't put too much oil, heat it with medium heat until the oil emits smoke. Beat the eggs gently (don't beat them heavily), then turn the fire up a little, slightly lift the pan and rotate it, so that the poached eggs can rotate greatly in the pan. At the same time, because of the centrifugal force of rotation, the protein can be fully spread out, so that it can be heated quickly and cooked quickly, and with a little more firepower, the protein has been fried until it is brown, and the yolk is still flowable. This type of poached eggs is quite good to eat. In particular, soaking in the noodle soup with shredded pork noodles with pickles, winter bamboo shoots and then eating it, the taste is delicious and the realm is noble, and the parties must know it. The non-browned egg yolk does not expose the heart shape, and this model is also very good with noodles. Similarly, you can't put more oil, but the oil temperature should be slightly lower. Heat it with a small fire. Before the oil emits smoke, beat the egg in, then turn it to a medium fire, rotate the pot, slightly vibrate the pot, and see that the bottom of the egg is basically condensed, and turn over immediately (it's not for you to turn over, it's for you to turn over the egg, so don't fry the poached egg in the middle, and suddenly make a big turn, which can be scary or even lead to beatings). Keep spinning. Not long after, as long as the egg is found to have slipped with a slight tremor, it can be turned back again (a friend who just turned over can now turn back). At this time, we can see that the yolk is still not completely condensed, but a thin white cooked protein film has grown on it. I feel that the egg yolk will come out but not out, and it is locked in by the protein and cannot be free. It seems that the egg yolk will flow out when it is touched (in fact, it will flow out when it is touched). The so-called blowing bomb can break it. Be careful when cooking, don't break it. It's better to put it in the dishes and cool it a little. Pour Taikang yellow and spicy soy sauce on it, carefully clip it up, and when it is put into your mouth, because it is tender, the yolk rushes out and flows down from the corner of your mouth. This pleasure is indescribable. Ball-shaped crispy poached egg with inner center This is my original poached egg variety. Just out of the pot, almost like a ball, the whole protein is completely fragrant, soft, crisp and delicious. After biting, the yolk gently flows out from the opening, although it flows for a long time. When frying, put more oil, and heat the oil with a big fire until it is extremely hot. When the heat is less than 8 minutes and more than 7 minutes, beat the eggs, and keep the fire at this time. If the fire is too big, you can leave the pot a little from some flames; You will see that the eggs are immediately puffed when they are put into hot oil, and the sound of gung is endless. At this time, the pot should not be moved too much, but should be carefully vibrated, depending on the fact that the bottom of the egg has coagulated and can slide, and when the protein on it is puffing up quickly, turn the egg over gently immediately. At this time, because of the large amount of oil and firepower, the water vapor and air in the expanding egg will rapidly expand rapidly due to the hot oil. It can be seen that the whole egg immediately begins to develop in depth, and the previous egg bottom is now golden yellow, which is quickly lifted by the expanding protein below and swells. Soon, you can turn the eggs back. It can be noticed that the poached egg at this time is already a very bulging ellipsoid, which can be gently moved with a spoon. The whole exterior looks golden and has a certain hardness. At this time, it can be loaded. After standing in the air for a period of time, it will slowly flatten a little, but the whole is still full and thick. It tastes extremely rich when bitten. The above are the types of poached eggs that I often eat. Let me write these first. The types of poached eggs are different, but they mainly depend on the oil temperature and heat. When frying poached eggs, when the yolk is about to solidify, you can pour a spoonful of cold boiled water, which will make the eggs yellow and tender, with good color and taste. The basic method of frying poached eggs is: put a clean wok on medium heat, put a little oil, knock in an egg, and when the bottom layer is crusted, shovel half of the egg to wrap the yolk (or turn the egg over and fry the other side) into a purse shape. Fry both sides into tender yellow (at this time, the egg yolk is basically raw) and put it into the prepared seasoning soup. Bring the soup pot to high heat, add appropriate amount of chopped green onion, wine, salt and monosodium glutamate, bring it to a boil, and then switch to low heat. After about five minutes, press the poached eggs with your fingers until they are cooked. Fry all the poached eggs in this way. Precautions for operation 1. When frying a poached egg, scoop it up with a shovel and put it in a soup pot. It is not advisable to put it in a container without soup to avoid crushing it. 2. If there are many poached eggs, it is best to pad a few leaves at the bottom of the soup pot to avoid sticking to the bottom; 3. When frying eggs, you should master the heat flexibly according to the speed of the action. If necessary, you can temporarily operate the fried poached eggs from the fire, classify the whole meat raw eggs, 8 seasonings peanut oil, refined salt and monosodium glutamate. Method Put oil in a wok (preferably a pan). When the oil is hot, take the eggs and break their shells, and gently knock them into the wok. You can put several according to the size of the wok, but don't get close together. Sprinkle a little salt on each one, and don't put too much salt. When one side of the egg pad is yellow, turn over and fry the other side with a shovel, fry it and put it in a pot. Note: This dish is calculated by table making. Green vegetables or other vegetables can be used as side dishes when eating. Features golden color, unbreakable, non-yellow, salty and fragrant. Pay attention to the smooth pan when frying, add oil after the pan is hot, and the fire should not be too big to prevent frying. Fried eggs skills: fried eggs are prone to rough surface. How to fry poached eggs fresh, smooth and beautiful in color? The method is: after cleaning the pan, heat it in oil, beat in an egg, until the bottom peels, scoop up half of the egg with a shovel, wrap the yolk in a purse shape (the egg can also be turned over), turn it over and fry the other side, until both sides are tender yellow, then take it out and put it in the prepared soup pot, boil it with high heat, add some cooking wine, chopped green onion, refined salt and monosodium glutamate, and change it. In addition, if you sprinkle a few drops of hot water on and around the eggs when they are put into the oil pan, they will be more tender. When frying eggs, the oil will explode and splash when exposed to high temperature. You can add a little flour to the oil pan, which is not only explosion-proof, but also the color of fried eggs is good-looking. When frying eggs, if you find that the protein part has hardened, add a little hot water, cover the lid and fry with slow fire until the yolk is cooked. This can prevent the yolk from burning hard and fry the perfect poached egg. It's that simple. Fry poached eggs in the microwave I usually fry poached eggs in the microwave. First, put a layer of oil on the plate, knock the eggs in the center of the plate, then stick a few small holes in the yolk with a toothpick and heat it on high heat for one minute. It's delicious. The most time-saving method of poached eggs for breakfast (only 1: 15 seconds) I learned this method on TV, and it feels very practical after practice. The details are as follows: first, add a little water to the bowl (the TV introduced a little oil, but the effect is the same with this method), then beat an egg in the bowl, poke it on the yolk with chopsticks for 3-5 times (I usually poke it for 4 times), and then put it in the microwave oven for 1: 15 seconds (the effect is the same) The key point is that this method is not as time-consuming as frying poached eggs, and it is good for the skin, and it is not easy to get acne.