1, after the oil is poured into the hot pot, you can't put the eggs directly like frying vegetables. You must let the oil temperature rise again. The criterion for judging is to put some chopped green onion, shredded ginger and the like, and the oil temperature is the most suitable, or you can put the eggs when you see a little smoke in the oil, but don't wait until the oil emits a lot of smoke, as the oil temperature is too high and the eggs are easy to burn;

2. It is best to take the egg out of the refrigerator in advance, and the room temperature is the best, because frying this egg must make the protein bubble and burst, so as to expand its area and create the best conditions for folding. The low temperature of the egg will have a little impact;

3. Fold with a shovel. If you can't master it well, you can use chopsticks to help. Remember to press it with a shovel for a while after folding, so that the protein on both sides can be stained and the yolk can be completely wrapped inside.

4, this kind of poached egg must remember to put more oil properly, it is difficult to succeed without oil;

5, two sides can be golden, if you like to eat candied eggs, then reduce the time, on the contrary, open a small fire and fry for a while;

6. When eating, choose seasonings according to your own taste. Generally, a few drops of soy sauce are very delicious.

Protein white, yolk yellow, heart-shaped (yolk flowable)

This type is 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 protein is slightly brown, and the yolk is exposed to the heart (the yolk can flow).

This model is very good 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.

Non-burnt yolk does not expose the heart shape.

This model is also very good. 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:

Heat a clean wok over medium heat, add 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. 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. In this way, all the poached eggs are fried