Question 2: How to fry eggs do not fall apart yolks I myself fried eggs since childhood, I remember a very small sleepwalking to go to the stove between the two fried eggs to eat themselves. Until now N many years of fried egg experience to sum up: white white, yolk yellow, loose type (yolk can flow type) This type is a lot of movies in the Western-style meals often see. This type is often seen in many movies in western style meals. It is very tender, as if you have just graduated from junior high school. The key is not to put too little oil at first, then turn on the low heat to let the oil get hot, before the oil is not very hot, the egg is beaten down, careful when going down, so that the shape can be very round. Then you can watch the transparent egg whites turn white with no more than a gentle flame, while shaking the pan a little, so that the eggs do not stick to the bottom of the pan. You can't turn over and fry this type of poached egg. If you beat 2 eggs together at the same time at the beginning, it is a double-yolked egg white and yolk-yolked loose ruffled egg. The egg white is slightly browned, and the yolk is exposed and loose (the yolk is runny). This type is very good with noodles. Heat the oil over medium heat until it smokes, then gently crack the egg into the pan (don't crack the egg heavily), then turn up the heat a little, and slightly lift the pan and swirl it around, so that the egg rotates around the pan dramatically. At the same time because of the centrifugal force of the rotation, you can let the egg white fully spread, so that rapid heat, cooked quickly, plus the fire is slightly higher, so that the egg white has been fried through to some browned, the yolk can still flow. The taste of this type of poached egg is quite good. Especially when dipped in the noodle soup with savory cabbage, asparagus and shredded pork noodles, and then eat, the taste of the freshness, the realm of the noble, not the parties can not know. No burnt egg yolk without exposing the loose type This model is also very good with noodles. Oil is the same can not put more, but the oil temperature should be slightly lower, heating with a small fire, the oil smoke before the egg, and then open to medium heat, rotating the pan, slightly shaking the pan, look at the bottom of the egg is basically some coagulation, and immediately turn over (not for you to turn over, is to turn over the egg, do not fry eggs to half, suddenly come to a big turn around, light will be shocked, heavy will incur more than a beatings). Continue to rotate. Not much time, as long as the gentle trembling found that the egg has slid, can be re-turned back again (just now people turn over friends, now you can turn back). At this time you can see the yolk is still not fully coagulated, but the top of a thin layer of white has been cooked white membrane. Feel the yolk will be out and not out, by the protein firmly locked in the inside not free, but also seems to be a touch will flow out of the yolk to (actually a touch will indeed flow out), the so-called blowing bullet is also broken. Be careful not to break it. It is better to put it in a bowl and dish to cool down a bit, pour Taikang yellow brand hot sauce on it, pick it up carefully, and when you put it into your mouth, because it is tender, the yolk rushes out and flows down from the corner of your mouth, which is something *** indescribable. Spherical Crispy Inside Loose Eggs This is my original variety of devilled eggs. It is almost like a small ball when it comes out of the pan, and the whole egg white is soft and crunchy and delicious, and when you bite into it, the yolk comes out from the opening, and it flows for a long time without stopping. Frying time, the oil to put more, with a high fire to heat the oil, incomparable to be burned to a very hot, about 8 points less than hot, 7 points more than hot, the egg will be beaten into the time, this time to maintain a large fire, if the fire is too large, you can leave the pan a little flame; will see the egg into the hot oil immediately puffed, croaking sound endless. At this time not too big to move the pot, and should be careful to gently shake, depending on the bottom of the egg has been coagulated can slide, and the top of the egg white is rapidly expanding upward, immediately gently turn the egg over. At this time because of the amount of oil, fire power, is puffing the egg within the water vapor, air, etc. will quickly due to hot oil and make the egg expand dramatically, you can see the whole egg immediately began to the depth of the development, before the bottom of the egg is now a golden brown color, by the following is expanding the egg white is rapidly lifted, and diffuse rumbling. Soon, the egg can be turned back. It will be noticed that the omelette is now a very puffy ellipsoid, which can be gently moved with a spoon, and that the whole exterior appears to be golden and hard. At this point can be served out. After standing in the air for a while, it will slowly flatten down a little, but the whole is still full and rich thickness. It's very flavorful when you bite into it. Above are often eaten in my egg model, first write these, egg model is different, but the main is to rely on the oil temperature and the grasp of the fire. Frying eggs, in the yolk is about to solidify when, can pour a tablespoon of cold water, will make the egg cooked and yellow and tender, color and taste are good. The basic method of fried eggs is: put a clean frying pan on medium heat, put a small amount of oil, crack an egg, wait for the bottom layer of skin, use a spatula to shovel half of the egg to wrap the yolk (you can also turn the egg over and fry the other side) into the shape of a purse. Fry both sides until tender ...... >>
Question 3: How to do the eggs do not fall apart with an omelette or something like that
Or beat the eggs into the water and then keep stirring with a spoon in a circle so that the eggs float in the middle of the water until the shape is set
Question 4: How to cook the eggs do not fall apart 1, ahead of time to the eggs are well beaten in a bowl, do not stir, do not break the yolks
2, Boil water in the pot
3, take a long-handled spoon, stainless steel kind of the best
4, pour the bowl of eggs into the spoon, gently into the pot of boiling water
5, to be slightly solidified eggs molding, white, take the spoon away, cooked fish can be.
Note: Be sure not to cold water in the pot, or the eggs will be separated from the yolk and egg white, not a complete omelette ~
Question 5: How to fry omelette without sticking to the pan? Frying eggs do not stick to the method:
1, fried eggs, fried eggs, in the yolk is about to solidify when pouring a little cold water, will make the fried eggs and yellow and tender.
2, fried eggs, put enough oil in the pan, oil slightly hot when the egg in the pan, the egg slowly cooked, the appearance of the United States, do not stick to the pan.
3. When frying eggs, sprinkle some flour in the hot oil, the eggs will be fried to look good, and the oil is not easy to splash out of the pan.
Question 6: How can I cook a complete poached egg? To prevent the eggs from falling apart, first crack the eggs into a bowl of boiling water and let the whites set, then place the bowl in the microwave on the 1.5 minute time setting.
Tink! ~Then put the bowl in the microwave on the 1.5 minute setting! And then put the bowl in the microwave on the 1 minute setting! ~I'm not going to be able to do that! Here are some ways to make eggs, 5 ways to make beautiful eggs waiting to be happy
The first way: Steam eggs, with the help of an iron spoon for rice.
1, boil the water;
2, rub a layer of oil on the iron spoon that holds rice, and beat an egg directly into it;
3, place the spoon about 0.5 centimeters above the boiling water; keep heating. In order to prevent the heat from dissipating, later I ding spoon covered with a small lid, five minutes to get it done.
The second method: fried eggs
1, round bottom pan heating, add two spoons of oil; like salty, you can add a little salt at the same time to dissolve;
2, the eggs directly into the hot pan, the top of the best cover, about one minute (like one side of the frying of the crispy side of the can be extended to two or three minutes);
3, turn over, and then fried for another minute. You can use it to sandwich bread and sausage. You can also do it in a pan, but you need to use a round mold to shape it.
The third method: boiled eggs
This method is the simplest, the eggs directly into the boiling water or soup, do not immediately turn, otherwise it becomes an eggdrop soup; wait until the surface of the egg white coagulation, gently turn around the periphery of the even heat can be. With the soup together, the shape of the egg is more casual, but has a different flavor. This season is the most suitable.
The fourth method: microwave eggs, in the microwave utensils in a layer of cooking oil, beat an egg, microwave a few minutes on the good. If it is a rectangular container, you can beat two eggs at the same time, it becomes a double yolk poached eggs. Do not: can not put the egg without shell in the microwave oven heating, it is very dangerous ah.
The fifth method: oven eggs, in the baking dish on a layer of cooking oil, the best use of small bottom cake molds, eggs directly into the mold, with the pan to do close to the method. The omelette is very strong
Question 7: How to fry eggs can not be scattered Choose to put oil in the hot pan, and then knocked an egg, small fire (fire) to fry one side, to be high egg white white white, yolk solidified, turn the egg over to fry
Question 8: How to do the omelette will not fall apart Teach you to do not fall apart of the omelette:
Usually when using a pan to fry an omelette, the egg is beaten into the pan, the protein will be Jingliu diffusion, frying out the eggs. The first thing you need to do is to make sure that you have a good idea of what you're doing and how you're doing it. Here is a tip, take a diameter suitable for the tin can tube, remove the bottom, the upper bottom of the cut and bend into a hand, when the omelette, holding the handle, this tube set in the pan, the egg into the can tube, a round smooth neat omelette fried
Microwave frying eggs
With a small bowl, the bowl wiped with oil (so that it will not be sticking to it), then The first thing you need to do is to put a chopstick or toothpick into the yolk of the egg (insert a small hole on the line to prevent the yolk from cracking in the heating), and then put a little bit of salt, and then cover the bowl with a saucer, and then put it in the microwave oven and heat it up for 35-45 seconds, and then heat it up for a while if it's not ripe.
Poached poached eggs
Boil the water half-boiled, crack the eggs into the water and cook over low heat until about half a minute or so.
Frying eggs in a frying pan
How to fry an omelette so that it is round and beautiful:
Usually, when we fry an omelette at home, the shapes are always different and not very nice. If you want to make a big and beautiful omelette, you can make use of onion rings, crack the egg into the onion rings, and then you can make a round omelette with onion flavor.
1. Peel the skin off the onion, and then cut out an onion ring about 1 centimeter wide.
2. Put oil in a pan and when the oil is hot, put the onion rings into the pan, then carefully crack the egg into the onion rings.
3. Add a pinch of salt to the eggs and fry them until one side of the egg curdles, then turn and fry the other side.
4. Fry until both sides are golden brown and the egg mixture is solidified.
The practice of oil-free healthy poached eggs
1. An egg is beaten in a round bowl (the diameter of the bottom of the bowl is about the size of the poached egg), pay attention to do not stir Oh
2. And then use a fork to fork the egg about a dozen times (especially yolks, fork a few times, so that the yolks in the air to run out)
3. And then put in a microwave oven to heat up 40-45 seconds can be (according to the different power of the microwave oven, my home). The power of the microwave oven is different, my home is just 43 seconds), well, gently use a fork from the egg around a circle to remove, the perfect oil-free eggs out
Cooking Tips
1, the above method I tried a hundred and eighty times, basically very perfect. The only thing I'm not happy about is that the bowl is a little hard to wash, soak it in water for a while and then wash it again, but I think it's worth it when I think about how oil-free and healthy this poached egg is and how perfect it is. Or you can spray the bowl with a layer of non-stick oil.
2, just started to try, due to the power of the microwave oven, please try a few more times, you can first heat 40 seconds to see, and then slowly fixed later.
3, occasionally very occasionally, when encountering the quality of the egg problem, the egg will burst some, you can spray a layer of non-stick oil at the bottom of the bowl, and then beat the egg into the bowl, and then spray a layer of non-stick oil on the surface of the egg.
Question 9: Who knows how to make boiled poached eggs without breaking? Playing eggs must be in the water will open and not open when the best, and after playing the fire can not open too much, to open the fire or more small some of the fire, so that the egg white slowly harden and yolk into one when the fire is adjusted to the big, so that the eggs are cooked out of the purse is intact and never broken, you can try, I wish you success ah!
Question 10: How can I cook the eggs round, not rotten edge? We have a Chen Tangyuan, only sell mash Tangyuan and lotus eggs, his lotus eggs on the boiled round and not rotten edge, I was very curious, I asked, it turned out that he has a secret weapon: a special metal spoon, the egg hit in that inside the water to cook, lotus eggs on the round and not rotten edge. That kind of spoon actually with a small metal spoon can also be, I tried, hey, good.