The wok has become a kitchen product that many families will choose. Because the wok is more symmetrical when heated than the ordinary wok, it is not easy to paste when cooking. It is an excellent feeling to coat poached eggs in the wok, because poached eggs in the wok can make every position of the eggs mature quickly when heated. But the poached eggs in the wok are also easy to paste. How can we avoid pasting in the wok?

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How to fry eggs in a pan

First, the method of frying the egg cake in the wok is not paste: first heat the wok, all of which are not put into the wok, and the wok is very hot; Add a little oil and salt. Reason: Many people like to put oil into raw eggs when the temperature is very high, and then oil droplets splash around, which makes it very easy to fry raw eggs. So cold oil in a hot pot can prevent this problem, and adding some salt after putting oil can also prevent this problem.

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How to fry eggs in a pan

Second, the specific methods and materials of fried egg cake: 2 raw eggs, 2 grams of custard powder, 2 grams of white pepper and 3 grams of salt.

1. In the egg beating bowl, first convert it into powder, white pepper, salt and a small amount of chicken essence, add a little water and stir to make water, then beat 2 raw eggs, chop and stir.

2. Add some oil to the pot and burn it to 70% heat. Pour in the egg mixture, gently shake the cauldron, let the egg mixture flow around and become a bigger circle. By this time, the fire was slow.

3. When the egg liquid curdles. Use your strong skills to make every effort to turn raw eggs upside down! Then fry the other side until golden brown. Go on.

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How to fry eggs in a pan

Third, cooking methods.

1, both sides can be fried to golden brown, and frying again will paste.

2. custard powder was added to make raw eggs soft and tender.

3, white pepper is casual, it is a personal hobby.