I wonder what kind of pot everyone used to fry poached eggs at home when they were children? I think 99% of the answers are the very common big iron pots that you can buy in the market for a dozen or two yuan and will rust the next day if you don’t wipe them dry! This is the best kitchenware for making traditional Chinese cuisine!

The shape of the traditional iron pot is semi-circular, and the bottom of the pot is like a small round bowl. The eggs can be fried in it to form a complete circle, and the traditional iron pot has the non-stick performance It is invincible, coupled with the super invincible and powerful heat conduction speed, so eggs fried in a traditional iron pan are not only easy to operate but also beautiful in shape.

However, the only problem with traditional iron pots is that they produce too much oil fume (this is mainly due to the fact that the thermal conductivity of iron pots is too strong and the oil temperature rises too fast). They are no longer suitable for use in urban buildings, so Many people will replace ordinary iron pans with non-stick pans that modern people prefer to reduce the pollution of oil fumes to the air in the house.

Why is it so difficult to fry beautiful eggs in a modern non-stick pan? The reasons are as follows:

1. Shape problem

More than 90% of this type of pan is a pan. The bottom is flat unlike traditional iron pans. There are even many pan bottoms. Slightly raised, it is not easy to see with the naked eye, but after the oil is boiled, it will obviously flow to the surroundings, but there is no oil in the middle. Therefore, after the eggs are cracked in the pan, the egg liquid will also slide to both sides, and the eggs will finally be fried. The shapes have become crescent-shaped.

2. Oil temperature problem

Because the bottom of the pot is thicker, modern non-stick pots do not conduct heat as fast as traditional iron pots (don’t believe the hype of the merchants, non-stick pots The heat conduction speed is definitely not as good as that of an iron pan!), so often when the oil is not hot enough, eggs are put into the pan, which directly causes the pan to stick. Therefore, when using a non-stick pan, be sure to wait until the oil is hot enough. It’s time to lay eggs.

3. The amount of oil problem

After using a non-stick pan, due to its natural non-stick properties, we naturally reduce the amount of oil, but frying eggs still requires more of oil, too little oil will make the fried eggs hard.

End:

So, it’s not the eggs or the oil that are bad, the main problem is the pot! It is indeed difficult to fry beautiful sun-fried eggs in a pan (of course it is possible if you operate it well).