The key to scrambled eggs is to beat the eggs and the heat. Be sure to beat the eggs with enough force. Crack the eggs into a bowl. Tilt the bowl slightly and beat with chopsticks until the eggs are all white and foamy. It takes a long time to use chopsticks, and it is easy to beat with a whisk. This first step is crucial. If the eggs are not beaten well, the scrambled eggs will be hard, not soft, and appear to be small in quantity.

Then add a little salt according to your own taste. You can add more chopped green onion and chop a little more chopped green onion. Then use chopsticks to stir evenly.

When turning on the fire, heat the pot first to a temperature where you can feel the heat by placing your hand on top, then pour in the oil. Be sure to heat the pot first. Professional chefs pay attention to hot pot and cool oil, so that the oil can heat up quickly after entering the pot, reducing the heating time and reducing the production of harmful substances

When the oil is 70% hot, pour in egg. At this time, the egg expands rapidly, but the center is still liquid. At this time, use a spatula to make a slit on the edge. After the egg liquid flows out, quickly use a spatula to swirl from the center to all sides. Once the eggs become solid, they can be removed from the pot. Settled.

The eggs scrambled in this way are soft, delicious, and not greasy. What you need to pay attention to when making scrambled eggs is the heat, and you must be agile, otherwise it will be easy to overcook or burn.

Fried duck eggs are the same as scrambled eggs. In the end, love is the best ingredient for scrambled eggs. Melt filial piety into eggs, and then give your smile to your parents. It tastes better than anything else. ah!