If you want to fry fresh fluffy eggs, it is a prerequisite to break them up fully, especially if you can't lump the egg whites. If you don't take them apart, they will become poached eggs. Most people can't beat scrambled eggs well. The meaning of "breaking eggs" here is not to break eggs, but to break them up. The longer the egg is beaten, the more tender it becomes. If it is beaten to an indistinguishable degree from the yolk, just like water, it will be delicious. Beat the eggs evenly in one direction in a bowl, and add some cooking wine to stir evenly, so that the fried eggs are fluffy, tender, delicious and better.

How to break the egg: break the egg shell, pour it into a bowl, and stir the egg quickly with a pair of chopsticks. At this time, the movement track of chopsticks is conical, with the cone top right above the bowl mouth and the cone bottom completely in the bowl and parallel to the plane of the bowl mouth. Gradually, the egg white and yolk of the egg are combined into one, which is the real "beating" egg.

Second, the secret of fresh scrambled eggs.

There are two key points in delicious eggs: freshness and tenderness. How can I make scrambled eggs that meet the standards? Bian Xiao from Yupinfang Food Restaurant reveals the secret for you: Add two things when you beat eggs to make your scrambled eggs tender and smooth.

1, cooking wine

Adding cooking wine to scrambled eggs can not only save fuel, but also make eggs more tender and delicious. Because a little cooking wine is added when the eggs are beaten, the alcohol contained in the cooking wine can accelerate the solidification speed of the protein in the eggs after heating, and the eggs can be formed faster and are not fragile. Protein has solidified before it gets old, so the scrambled eggs are more tender. At the same time, cooking wine is an expert in removing fishy smell, relieving boredom and increasing freshness. But you can't put too much cooking wine. Generally, you can fry five eggs and add about five grams of cooking wine. It should be noted that liquor cannot be used instead of cooking wine.

Step 2: Clear water

When beating eggs, add water and eggs together, stir well, and put them in a pot and stir fry slowly. Eggs will be particularly tender and smooth to eat, and it is not easy to paste the pot. But do not add too much water. If you add too much water to the oil pan, it will explode easily. Water and eggs must be mixed evenly. Generally, 5 eggs are scrambled with eggs, and it is more appropriate to add about 50 grams of water, not exceeding 100 grams at most.

Third, the fried eggs taken out of the refrigerator are fluffy and soft.

Eggs taken out of the refrigerator are fried immediately, which is not easy to fluffy. So how to make the eggs out of the refrigerator fluffy and tender is actually very simple, just a little warm water and a little cooking wine. If you have time, take the eggs out of the refrigerator and let them heat at room temperature. It doesn't matter if you don't have time. Beat the eggs into a bowl, add a little cooking wine, then add a little warm water and mix well. When you pour them into the oil pan, stir them quickly so that the scrambled eggs will be fluffy and soft.

Fourth, scrambled eggs at home.

Scrambled eggs are a common dish, but our own scrambled eggs are hard and ugly. Next, let's discuss how to fry fluffy and yellow eggs.

Ingredients: eggs, cooking wine, water.

Steps:

Preparation of raw materials: eggs, mixing utensils.

Beat the eggs, and add proper amount of cooking wine and water (or water starch) when stirring. Alcohol or water mixed in eggs volatilizes into gas at high temperature, which can make eggs more fluffy.

When you feel that the oil temperature is hot enough, pour in the eggs. When scrambled eggs, the frequency of stirring should not be too fast, otherwise the scrambled eggs will be small and taste old.

Eggs can be cooked when they are fried to maturity in 1989, and the residual heat of eggs can make eggs thoroughly cooked.

5. Scrambled eggs are tender, yellow and fluffy.

Scrambled eggs are a home-cooked dish that everyone can cook, but it takes a little skill to fry eggs tender and fluffy.

1, scrambled egg oil should be appropriate.

Put a proper amount of oil to avoid being too dry and greasy. The amount of salt and oil depends on everyone's repeated exploration.

2. The oil temperature of scrambled eggs should not be too low

Scrambled eggs with cold oil tend to harden and shrink. When there is much oil and the oil temperature is high, the eggs will bubble quickly, and the fried eggs will be very fluffy and tender.

Step 3 add water starch

Add a little water starch when beating eggs, and the scrambled eggs are fresh, tender, yellow and fluffy.