Question 1: How to fry fried eggs? If you fry too much, you will have experience. It's not easy to burn if it's fried in a small fire. The yolk will be tender if it is burned in a big fire, but it will paste easily. If you want to fry golden on both sides, just turn one side to the other after frying. Fried on both sides is often heated evenly. If you want to fry eggs sunny side up (that is, fried eggs with white egg white and yellow yolk on the bottom in many western restaurants), there are two ways. The first type: pour a little oil into the pot (oh, not too much), then beat the eggs in and fry them for a while. When the bottom is a little yellow, but the top is not ripe, pour a spoonful of cold water into the pot (don't pour it on the egg, pour it next to it), then cover it immediately and wait for one minute. The front of fried eggs is as beautiful as the sun, and the bottom is not burnt. This is because the hot oil in the pot meets cold water and produces a lot of steam, so the eggs are stuffy. Be sure to cover the pot, or it will be splashed. ) the second type: pour a little oil into the pot, then add the eggs and fry them slowly with very, very small fire. Don't worry, wait slowly, and it will be cooked when the egg liquid on it is solidified, so that the bottom of the fried egg won't burn. The difference between the two frying methods is that the first one is faster, and the taste of the egg will be tender, but the steam will make some pits on the egg. The second method is slower and more cooked, but it will taste a little old, but its surface will be clean and beautiful. Sprinkle some salt on the eggs as soon as they are fried. Don't use a spoon. Just pinch a little salt with your fingers and sprinkle it evenly, so it won't be too salty. If the taste is light, you can sprinkle a little more, and it is not easy to overdo it.

Question 2: How to fry beautiful and fashionable eggs 1) First, there must be a non-stick pan.

2) heat the pot and drain the oil (the oil should be evenly distributed at the bottom of the pot)

3) Turn the heat down (this is very important, the pot should not be too hot, otherwise the eggs at the back will easily paste the bottom)

4) Next egg, don't touch it at this time, fry it for 1-2min (if you have obsessive-compulsive disorder and like round fried eggs, you can use a mold).

5) When you see that the egg is 70% solidified, you need to turn it over (the mold should be removed at this time). Just turn the whole egg over with a shovel (otherwise the egg will fold and affect its shape).

6) Turn over and fry until fully cooked. (At this time, by controlling the frying time, you can achieve the effect of egg yolk flowing or egg yolk fully cooked. The trick is to gently press the yolk with the plane of the shovel to judge its state. In medical terms, it is to feel a slight fluctuation, which is the most perfect flow. It goes without saying that doing well is solid. BTW use a spatula to gently press the egg yolk because the pressure is low, so don't poke it with chopsticks.

7) The skill of frying a perfect one-sided frying is to master the rhythm and movement of turning eggs. Theory is only guidance, but also needs to be exercised in practice. I hope the topic will succeed soon.

Question 3: How to fry eggs is delicious and simple.

1

After the wok is cleaned, dry or boil the water in the wok, and then slowly pour in the oil, the amount of which depends on the shape of the wok. 1. If it is a flat-bottomed non-stick pan, pour a small amount of oil, then pick up the handle of the pan and spread the oil evenly throughout the pan. Pay attention to the oil is not easy to be too much. 2. If it is an old-fashioned concave wok, the oil is twice that of the wok, and then use a spatula to evenly spread the oil around it to prevent it from sticking to the wok.

2

Preheat oil after fire. If you are afraid of being blown up, you can stand a little further and observe the situation of the oil pan. When the oil starts to overflow, turn off the fire immediately, gently break the eggs prepared in advance and pour them into the pot.

three

After turning off the fire, pour the eggs into the pot, because the oil has been preheated, the eggs can be initially formed, and at the same time, because the fire has been turned off, there is no need to worry about frying, so just stand by and watch the edge of the eggs slowly form in the hot oil, and one side of the eggs is basically formed, and gently turn the eggs over. At this time, you don't have to worry about oil splashing on your body.

four

After the fried eggs are turned over, turn to low heat and fry them on both sides for one or three times according to your preference. Be careful not to fry for too long, because eggs are easy to burn, which affects the taste and shape.

five

If someone doesn't like candied eggs, they are worried that the yolk in the middle hasn't formed yet. At this time, you only need to gently poke the egg white in the middle with a spatula at an appropriate time to let the egg yolk flow out slowly, and you can fry the egg yolk at the same time! If there are no special requirements, there is no need to poke.

six

After the eggs are fried for nine minutes, you can turn off the fire, turn them over repeatedly according to the residual temperature of the oil, and make some details adjustments. The eggs fried in this way are not easy to paste, and the heat is well controlled, so it is easier to fry your favorite eggs, and you don't have to be afraid of scalding people with hot oil anymore!

seven

I'm talking about fried eggs here, not creative fried eggs, so you can add salt, sugar or onion, chopped green onion and green pepper to improve the taste according to your own taste and creativity.

Question 4: How can I fry eggs well? Ask for the advanced skills of frying eggs! When frying in a pan, remember that the most important thing is to heat the pan with cold oil (this will not stick to the pan and make the egg shape good). First, dry the pan with a big fire. When the pan is hot, pour the oil. Turn off the heat and shake the oil evenly in the pan. Then you can beat the eggs right away. Turn off the heat again, and turn the egg white carefully after it turns white. The degree of raw and cooked depends on your own preferences. I like it tender.

Practice: Add eggs after the oil temperature. After the bottom is formed, gently crush the egg yolk with chopsticks and put in all kinds of fillings you like, such as dumplings for steamed stuffed buns. Combine in the middle and fry until cooked. Be careful to move quickly, the eggs won't close properly when they are solidified. Add some water, add onions, ginger parsley, diced carrots, and drop some sesame oil, and you will be out of the pot.

Don't put monosodium glutamate, the egg itself contains monosodium glutamate: 2 leeks and 20g leeks can be determined according to the number of eggs. There are too many leeks, so the fried eggs will not be fried together. Production method:

1。 Beat the eggs in a bowl and stir.

2。 After washing the leek, cut it carefully.

3。 Heat the pot slightly, pour in the right amount of oil, pour the chopped leek into the pot, add the right amount of salt, fry for about one minute (the leek should not be fried too hard), and pour in two drops of soy sauce to serve. Pour the fried leeks directly into the scrambled eggs.

4。 Stir the fried leeks and eggs again. If the salt tastes right, don't add any more salt.

5。 Heat the pan for frying eggs, add proper amount of oil, and pour oil around the pan. Don't be too angry. Turn the pan left and right to disperse the eggs. You can gently lift the eggs on the side with a spoon, so that the oil can enter the bottom of the pot without burning.

If all the eggs on the top are fried, you can turn the whole egg over with a spoon and fry the other side. If the egg is a little yellow, it can be cooked.

Note: fried leeks and fried eggs are much more delicious than fried leeks and fried eggs directly. In the process of frying, slowly adjust the heat according to the color of the eggs. 1, pour the oil into the pot, which is slightly larger than the eggs. 2, see the oil smoking, count to 5, pour the eggs into the pot, do not scatter the eggs, you can sprinkle a little salt on the egg surface. 3, look at the egg side slightly solidified (be careful not to Hu), turn the egg over with a spatula. Repeat this step. 4. If you eat it tender, you can cook it if the egg white and yolk don't flow out. Eat well until the eggs are slightly golden. If the ham is edible, there is no need to heat it. If it's raw, you can fry it a little.

Question 5: How to fry eggs beautifully? You can cut an onion ring, then fry an egg in the onion ring, and finally fry a round egg. Very easy to use

Question 6: How to fry eggs to look good and delicious? After the oil is heated, you can turn down the heat. Then beat the eggs in the pot, turn them over and beat them slowly, so that the eggs will be tender and beautiful!

Question 7: How to fry eggs is the best? Buy a grinder in the shape you like. Beat the eggs in. ..

Fry it slowly with a small fire. It may be good. ..

Question 8: How to fry poached eggs round and beautiful? Protein white, yolk yellow, heart-shaped (yolk can flow)

This type is often seen in western food in many movies. Cuter. Looking tender, like a poached egg just graduated from junior high school. The key is not to put too little oil at first, and then turn on a small fire to warm the oil. Before the oil is not too hot, beat the eggs well and be careful when laying them, so that the shape can be very round. Then watch the transparent egg white turn white with a fire no more than a slow fire, and shake the pot a little at the same time to prevent the eggs from sticking to the bottom of the pot. This poached egg can't be fried any more. If you beat two eggs together at the beginning, it is a double yellow egg with white yolk and heart-shaped poached egg yellow.

The protein is slightly brown, and the yolk is exposed outside the heart (the yolk can flow).

This one goes well with noodles. Don't put too much oil, heat it over medium heat until the oil smokes. Beat the eggs lightly (don't beat them hard), then turn the fire up a little, lift the pan slightly 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 dispersed, so that it can be quickly heated and cooked, and with a little more firepower, the protein has been fried to brown, and the yolk can still flow. This kind of poached eggs is delicious. In particular, noodles with shredded pork soaked in soup noodles with pickles and winter bamboo shoots are delicious and noble, and the parties concerned must know.

Non-burnt egg yolk does not expose the heart shape.

This model is also very good. Similarly, you can't put more oil, and the oil temperature should be slightly lower. Heat it with a small fire. Before the oil smokes, beat the eggs in, then turn to medium heat, rotate the pan and shake it slightly. When you see that the bottom of the egg is basically condensed, turn it over immediately (not for you to turn it over, but for you to turn it over, don't fry the poached eggs in the middle, it will be scary and even lead to beatings). Keep spinning. It won't be long before you can turn the eggs back if you find a slight tremor (friends who have just turned them over can also turn them back now). At this time, we can see that the yolk has not completely coagulated, but a thin white cooked protein film has grown on it. I feel that the yolk will come out, but it won't, and I can't be free when I am locked by protein. The yolk seems to flow out at the touch (in fact, it flows out at the touch). The so-called blow bomb can be broken. Be careful when cooking, don't break it. It's best to cool it a little in the dish, pour Taikang yellow card spicy soy sauce, carefully clip it up and put it in your mouth. Because it is tender, the yolk rushes out of the corners of the mouth and flows down, which is indescribable.

Spherical crispy poached egg with inner core

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 has flowed for a long time. Put more oil when frying, and the fire will heat the oil to extremely hot. When the heat is less than 8 minutes and more than 7 minutes, beat the eggs, and keep the heat at this time. If the fire is too big, you can leave the pot a little away from some flames; You will see that the eggs will swell as soon as they are put into hot oil, and the sound of gung is endless. At this time, the pot should not move too much, but vibrate carefully, depending on that the bottom of the egg has condensed and can slide, and when the protein on it is swelling rapidly, 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 expanded eggs will expand rapidly due to hot oil. It can be seen that the whole egg immediately began to develop in depth. The bottom of the previous egg now turned golden yellow, which was quickly lifted and expanded by the expanding protein below. Soon, you can turn the eggs back. It can be noticed that the poached egg at this time is already a very drum ellipsoid, which can be moved with a gentle spoon. The whole appearance looks golden and has a certain hardness. You can install it at this time. After standing in the air for a period of time, it will gradually flatten out a little, but the whole is still full and thick. It tastes extremely rich when bitten.

These are the kinds of poached eggs that I often eat. Let me write these first. There are different kinds of poached eggs, but it mainly depends on the oil temperature and heat. When frying poached eggs, when the yolk is about to solidify, you can pour a spoonful of cold 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, and knock in an egg. When the bottom crusts, shovel half an egg around the yolk (or turn the egg upside down and fry it on the other side) and put it into a purse. Fry both sides until tender yellow (at this time, the yolk is basically a petal, and put it into the prepared seasoning soup. Take the soup pot to the fire ... >>

Question 9: How to make fried eggs delicious? What ingredients should I put? Fried eggs can be chopped green peppers or onions. They smell good and taste good. You can fry them into egg cakes with curry sauce and other favorite flavors on them.

Question 10: How to fry eggs to look good and delicious?

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