The difference between a poached egg and an omelette
An omelette is generally an egg that is beaten evenly and broken before it is put into the pan to be fried. The yolks and whites are mixed together and the shape is not important. The eggs are fried as a whole, directly in the pan, and are characterized by the yolks remaining round and not spreading out.
Of course, there are two kinds of poached eggs, one is fried and beaten directly into the pot. There is also a boiled poached egg. The hard boiled egg is to bring the water is about to boil (can not be open) directly into the water, with a very small very small fire cooking.
Note: Omelette is actually just a generic term. The fried egg is the egg fried in oil. It can actually be a poached egg or an omelette with a scrambled egg. But in order to differentiate, we will specifically call the poached egg, the other will be called fried egg, refers to the beaten fried egg, customary name is different.
How to fry a good omelette
Ingredients: eggs, onions, salt
1, the onion peeled off the skin, cut out about 1 centimeter wide onion rings.
2, in a pan with oil, when the oil is hot, put the onion rings into the pan, and then carefully beat the egg into the onion rings.
3. Add a pinch of salt to the eggs and fry them until one side of the egg curdles, then turn and fry the other side.
4. Fry until both sides are golden brown and the egg mixture is solidified.
Sweet and sour eggs
1, first of all, prepare the ingredients: prepare 3 eggs, and then 3 parts of cooking wine, 2 parts of soy sauce, 4 parts of vinegar, 5 parts of water, the appropriate salt mixed together, mix well and spare.
2, and then put a small amount of oil in the pan, the oil temperature comes up in the future, change into a small fire, and then the eggs into the pan.
3, the eggs do not have to fry for too long, only need to change color on both sides can be, inside the yolk do not have to fry, and then fish up and spare.
4, then pour the previous sauce, the sauce boil.
5, and then just fried eggs put in, this time must be used to simmer the guy, about half a minute will be able to, the soup thick future, you will be able to get out of the pot.
6, this is a sweet and sour approach to the eggs, compared to direct fried or boiled eggs, taste better, and can also make people more appetizing.
Vitamin preservation ranking
First: boiled eggs with shell. The heating temperature is low, and the nutrition is fully retained.
Second place: steamed eggs. The heating temperature is lower, and the loss of water-soluble vitamins such as riboflavin and lutein is less.
Third place: boiled eggs. The heating temperature is lower, and there is a small loss of water-soluble vitamins.
Fourth place: fried eggs. The heating temperature is high, and there is a loss of fat-soluble and water-soluble vitamins such as vitamin A, D, E, and K.
Fourth place: fried eggs.
Fifth place: spread eggs. Heating temperature is high, all vitamins are lost.
Sixth place: scrambled eggs. Heating temperature is high, more vitamins are lost.