1, cold oil does not stick to the pan when it is hot.

If you fry eggs in a traditional iron pan, you can open a small hot pan, then add cold oil to heat it, take the eggs out of the refrigerator and pour them into the pan for frying, so that the fried eggs will not stick to the pan. If you are still worried, you can add a little salt to the oil, which will make the eggs taste good on the one hand and prevent them from sticking to the pot on the other.

When heated evenly, fried eggs will not stick to the pan.

For many kitchen whites, the most difficult thing to control is the heat of the pot, so if kitchen whites want to fry an omelette with beautiful appearance and delicious taste, the easiest way is to heat the oil in the pot first, and then turn down the fire to fry the eggs. If you still can't master the oil temperature, turn off the fire and fry the eggs.

Because if you continue to fry eggs with fire, you will probably fry them, and you will find that although protein is partially burnt, the yolk is still not cooked, so it is safe to turn off the fire, use the waste heat in the pot to slowly fry protein until it is solidified, and then turn on a small fire to slowly fry the eggs until they are yellow.

When frying eggs, don't pour oil directly into the pot. You can prepare a piece of ginger and apply it to the bottom of the pot first, which can effectively prevent the phenomenon of sticking to the pot.

4, fry the eggs with a small fire, the fire must not be big, wait until the bottom is set, turn over, fry both sides golden, and then you can go out. This kind of egg is crisp and tender, and it tastes good.

If you like tender taste, you can add a little water to the pot after frying until the eggs are formed, and then cover the pot and stew for half a minute, so the fried eggs will be very soft and tender.