There is a perfect way to fry eggs

Usually, what you hear about the benefits of frying eggs is based on your preference for the cook or the eater. You don't expect egg yolk lovers to be fascinated by some hard protein and egg yolk. But in fact, the perfect fried egg has more to do with the occasion and food collocation than the egg eater: even those who like the runny yolk must admit that it is better to use a little harder yellow in the egg sandwich. Here are the ways to fry eggs, and the exact reasons for choosing one method instead of another.

1. Eggs fried with a lot of olive oil

When you pour enough olive oil into the pan, surround the eggs or even partially submerge them, you can enjoy the crisp edges, velvety protein and oozing yolk.

to make an olive oil egg: heat a small pan at high temperature for a few minutes. Add enough olive oil to cover the pan. After a while, the oil will be so hot that the splashed water will bubble in the pot immediately. (Be careful! This is the time when you are ready to cook. Beat an egg in the preparation bowl, and then gently pour it into the pan. Season with salt and pepper. To ensure that all the egg whites are cooked, once the egg whites begin to solidify, carefully tilt the pan, scoop some olive oil into the spoon, and then pour it back to the top of the egg. This is a video of restaurant owner Frank Prosimian showing the quantity and calories of olive oil.

2. Fried eggs with brown butter

When you use a lot of butter instead of olive oil, the eggs you get are definitely crisp, but they are also very rich and very suitable for breakfast.

To make an omelette with butter: Make an olive oil egg according to the above instructions, but control the fat and calories. When the butter starts to bubble but it hasn't turned brown, pour the eggs in. Season with salt and pepper, and then cook until the edges foam. Because there is not enough butter, when the egg falls off the surface of the pan, turn it over and let the egg white turn upside down to finish cooking. After 1 seconds, your eggs will be ready, and your butter will turn brown, nutty and caramel-pour the excess butter back on the eggs.

3. Simple eggs fried in yellow oil

This may be how your grandmother fried eggs, and the chefs in fast food restaurants still do it. The egg white is neither too crisp nor too soft, and the yolk is neither too thin nor too hard, which is the standard process of ordinary old-fashioned fried eggs. Go straight in the middle. All it requires is that your attention be a little longer than the above two methods.

4. Perfect steamed eggs

Fried eggs are a bit crazy, and no two results are exactly the same. If this impatience is not in line with your nature, you will fall in love with steam frying, which gives you the greatest control. In the end, you will get soft but not rubber-like protein and thick egg yolk that won't seep everywhere. How did this happen? A little steam.

to cook a steam fried egg: heat the pan over medium heat for a few minutes. Add some butter or oil and beat an egg in your prepared bowl. Pour the eggs into the pot and season; Then, after it solidifies, add a teaspoon of water and cover the pot for 3 seconds to 1 minute. The lid will generate steam in the pot, which will cook the top of the egg white and yolk and solidify the bottom like velvet, so you don't need to turn the egg at all.

You can eat the perfect steamed eggs in almost any occasion, especially as a simple breakfast with bread and butter.