Raw materials: raw eggs, vegetable oil, salt, hot pot. To put it bluntly, hot pot means that everything in the pot is not put, and the pot is very hot. Add a little oil and salt. Beat the raw eggs into the pot. At this time, although the oil is cold, the temperature of the pot is still very high. Turn off the heat immediately. A minute later, I saw that the protein was a little coagulated, so I dropped a teaspoon of boiling water on the raw egg and covered it immediately. Switch to slow fire and fry again 1-2 minutes. Many people like to put oil into raw eggs when the temperature is very high, and then oil droplets splash everywhere, which makes it very easy to fry raw eggs, so hot pot and cold oil can prevent this problem, and adding some salt after putting oil can also prevent this problem. Because the temperature in the pot is very high, if the raw eggs continue to burn after entering the pot, the raw eggs will burn quickly, but the yolk is not so cooked, so it is necessary to change to slow fire at this time. A minute later, we saw that protein had just begun to condense. At this time, we can cover the raw eggs immediately after dropping two spoonfuls of boiling water and fry for another 2 minutes. Fried raw eggs are safe and delicious, and the yolk is about to solidify, but it has not completely solidified, but it is very safe, smooth and delicious because it has been stewed at high temperature. Don't underestimate this teaspoon of boiling water, it will make raw eggs more tender and smooth.
2. Why don't you soak fried eggs?
Fried eggs foam very easily, mainly because there is no salt or the wok is too hot. Fried eggs foam easily when heated in a large iron pan. Proper salt addition can reduce the foaming of raw eggs.
3, fried eggs are perfect, the best.
Most nutrients in raw eggs are actually in the yolk. In other words, to maintain the nutrition of eggs, it is actually to maintain the nutrition of egg yolk. There is a temperature difference between egg white and yolk. Egg white is about 63 degrees, and egg yolk is about 70 degrees. In other words, when the egg is cooked to 63 degrees, the protein is completely cooked, while the egg Huang Dou is not cooked, and it remains semi-liquid. In that way, the egg white will be fully cooked, not affected and hindered by digestion and absorption, while the egg yolk is still semi-liquid, which is basically not easy to destroy and consume nutrition. Therefore, it is best to have a perfect fried egg.