How to fry the eggs completely and smoothly: after the oil in the pot is hot, beat the eggs in and sprinkle a few drops of hot water around the eggs and when the noodles are semi-solidified. The eggs fried in this way are even and complete, white and bright in color and tender and smooth in taste. Pay attention to the small fire, otherwise it will burn easily outside, and it will not be cooked enough inside. Take it out and sprinkle with salt. (1) Heat the pan, pour the oil (not too much), and beat the eggs into the pan, taking care not to burn them. When the protein turns white, pick up the shovel, first gently shovel around to ensure that the eggs are solidified, turn them over with a puff of gas, and then decide whether to cook according to your favorite maturity. In addition, if you are a person who likes to eat half-baked eggs, after the eggs are beaten, the egg white can be cooked, which is not bad. It looks like the kind of poached eggs that often appear on TV. (2) After pouring the oil into the pot ~ Let the oil be distributed on the whole pot surface until the oil is a little warm (but don't smoke) ~ Beat the egg until the equilateral protein part is a little brown (not black and yellow) and turn it over for fear of breaking ~ You can use chopsticks to help ~ Gently stir it on the spatula and turn it over for about 5 seconds, and then you can scoop it up ~ Personally, I prefer to eat poached eggs with egg liquid ~ The length of time depends on your preference. 1. Rub some oil on the plate with a napkin, beat the eggs on the plate and sprinkle some salt (according to personal taste). 2. Find a toothpick and insert a few holes in the yolk, but don't mash the yolk (this is very important, otherwise the egg will explode in the microwave oven, and it will take a long time to clean the microwave oven! Put it in the microwave oven and let it burn for 20-30 seconds (20 seconds if you like it tender).