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Prepare a non-stick pan and heat it on low heat. At this time, you can feel warm but not hot when you put your hand on the pot.
Pour a drop or two of oil into the pot, shake the pot or hold the kitchen paper towel with chopsticks, and wipe the last drop of oil evenly on the bottom of the pot.
Beat the eggs in quietly. You can put an onion ring in the pot and then beat in the eggs.
Fry the eggs with low heat until the egg whites are almost completely coagulated. Turn off the fire and cover the pot. It's a little sweet to cook in about five minutes.
Perfect water wave egg
Water waves and eggs, I believe many people are no strangers. To make an egg with flowing heart, full shape, solid protein and less floc, it is necessary to prepare a novel egg and a deep pot. In addition, adding white vinegar and stirring vortex are also essential operation points.
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working methods
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Beat the eggs in a small bowl beforehand.
Add two spoonfuls of white vinegar to boiling water. After the water boils, turn the fire down, stir a whirlpool in one direction with chopsticks and turn off the fire.
Immediately after turning off the fire, put the eggs close to the water surface, pour them into the water along the vortex, and don't fire. Let the eggs slowly form in the water with residual temperature, which takes about 3 minutes.
After 3 minutes, fish out the water wave egg with a colander, discard the floating egg floc on the surface, and then quietly wash away the white vinegar on the surface with cold water, which is a perfect water wave egg ~
Hot spring eggs full of oil
The silky, full and oily hot spring eggs really take advantage of the freezing point difference between egg yolk and egg white. At the water temperature of 65-68℃, the maturity of egg white and yolk is just about the same, and the overall taste is tender. Therefore, in order to make a successful hot spring egg, the control of water temperature is very tense.
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working methods
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Put the eggs in the refrigerator early.
After 500 ml of hot water in the pot is boiled, add 50 ml of cold water. If an egg uses less water, press hot water: cold water = 10: 1.
Put the eggs in a big spoon, put them in warm water when they are full, cover them and stew 12 minutes.
When it is time to take it out, let it stand in cold water and cool it to room temperature. Tap gently to beat the eggs in the bowl. You can dip it in the sauce or put it on the lid of the rice.
If you are tempted by these three kinds of bleeding eggs, follow these skills tomorrow morning and start a new day ~