Exercise:

Put the hot oil into the pot and beat the eggs evenly. Egg whites will solidify quickly when exposed to hot oil. It is ok to stir-fry with cold oil in a hot pot, but you must stir-fry eggs with hot oil in a hot pot. The oil should not be too little, because if it is too little, the eggs will easily contact with the bottom of the pot, so that when they contact, the eggs and the pot will stick together, and the area of egg white attached to the bottom of the pot will also increase, so that the fried eggs will be very thin and affect the taste.

When the eggs are in the pot, turn off the heat. After the egg white is completely solidified, you can pour a proper amount of warm water along one side of the fried egg, and then cover it, which will make the egg yolk more cooked and help kill the bacteria and microorganisms in the egg yolk. Under the action of high temperature, the temperature contrast between water and oil will make eggs taste more tender and smooth. It is best to choose a transparent glass cover for the pot cover, so that when the steam rises, the eggs can be cooked. If you want to make the yolk more cooked, you can add more warm water and cover it for a long time, or turn the egg over with a shovel and fry it again until both sides are golden.

Precautions:

If you want to fry a complete egg, it is very important to beat the egg well first, otherwise it will not help if you fry it well later.

Be sure to choose a hot pan to fry eggs, because the egg white will solidify when heated and can be better shaped.

When frying eggs, if you want to fry white, tender and slippery eggs, don't forget to add warm water to the pot, and this warm water must be poured around the egg whites. Don't sprinkle warm water directly into the pot, or the eggs will explode because of the excessive temperature difference and uneven hot and cold. In fact, the pot cover also has the function of blocking oil explosion.