How to fry eggs into rounds, how to fry eggs round without tools

Fried eggsIf you want to fry the eggs into a round shape. Then we need to have molds. First of all, after boiling the oil in the pan, put the mold inside, so that the fried eggs are round.

A detailed description of how to make omelettes Cuisine and benefits: home cooking recipes malnutrition recipes.

Taste: salty and umami Process: fried Ingredients for omelette: Ingredients: 300 grams of eggs.

Excipients: 150 grams of wheat flour.

Seasoning: 15 grams of shallots, 3 grams of salt, 1 gram of monosodium glutamate, 60 grams of vegetable oil Teach you how to make omelettes, how to make omelets to be delicious 1Crack the eggs into a bowl and add flour and mix thoroughly;

2.Add green onion, salt, monosodium glutamate, water, and stir well;

3.Heat the pan, then pour the oil (along the sides of the pan) and the eggs (in circles);

4.Pour oil on low heat and, in turn, burn for a while.

Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

It's best to use an egg fritan, or a non-stick frying pan, try not to move it, and the heat is not too big, and the eggs turn over when they are somewhat fixed! If there is no non-stick pan, burn the pot a little red and then put oil, then pour out the oil, then put a little cold oil and then put the eggs in, when putting the eggs, you can first beat the eggs in a small bowl and then take the bowl and pour it lightly. You can also use this method of heating fish in a pan without losing the skin!

The eggs are beaten in a small bowl, and they are hot again, and a circle shovel is poured into the pot, and the circle is dressed, and the eggs cut out are round and then turned over with a stick and a spatula, and they are turned over the white tower of his house, or they are eating the waves.

With that mold, or a very small pan, you can use the shape of the pan directly.

Hello everyone, I am a silly sister Food, only food and beautiful scenery in life can not be disappointed. Eating eggs for breakfast is already a habit for most people, no need to get up early, and it is better to make it simply than to eat fritters. Of course, the egg method is also rich, whether it is a boiled egg, a poached egg, or an egg custard, everyone will do, but it does not mean that it can be done well, today to fry the poached egg as an example, how to fry the beautiful poached egg that is round, tender and non-sticky?

Just share your experience and learn from me.

First of all, the eggs should be taken out of the refrigerator in advance, let them become room temperature, if they are taken out of the refrigerator and fried directly, the temperature of the oil in the pan will be reduced, resulting in sticking to the pan. Take a bowl and beat the eggs, this is the key to roundness, and scattered yellow or double yellow can also be seen in time, directly into the pot will have egg white scattered flowers, the master can ignore this, directly into the pot.

The next question is the oil temperature, is it cold oil or hot oil frying? Some people think that cold oil will cause eggs to smell bad, and some people think that hot oil is easy to fry too much and cause paste, but in fact, the oil temperature is not the key, the point is to heat the pot.

After the dry pan is heated, pour in an appropriate amount of cooking oil, turn the pot to evenly cover the edges of the pot, then turn to the minimum heat, pour in the eggs, and add an extra step to refer to this step, heat the pot and then pour the oil, remember not to pour the oil first. After frying until one side is set, pick up the pan and gently turn it, and the egg will also slide with it, which is more than half successful, because there is no sticking to the pan, so it must be complete. Continue to fry slowly on low heat, and after seeing that the egg whites are basically all solidified, then use a spatula to help quickly turn over and fry the egg yolks again.

If you like to eat tender, turn over and fry for a minute to get out of the pot, if you don't like to eat soft-boiled eggs, cover the pot and simmer for a while, so that it is cooked more thoroughly from the inside out, and fry on both sides until slightly golden brown can be turned off the heat and served, and the perfect fried poached egg is ready. The omelette made in this way will definitely not stick to the pan, the taste is fragrant and tender, and you can't even enjoy eating two, is everyone doing the same as me?

A beautiful omelette can start the day in a good mood, always fail, try my method, zero cooking skills can be successful.

Cooking tips: 1. Take the eggs out of the refrigerator and turn them to room temperature in advance, which can greatly reduce the situation of sticking to the pan. 2. Don't beat the eggs directly into the pot, but into the bowl first, which seems to be the key to roundness.

3. The oil temperature is not the point, the point is to make sure the pot is hot, as long as the pot is hot, it will not stick to the pan.

Keeping these 3 points in mind, make sure that fried eggs are beautiful and delicious, and you have shared this here about fried poached eggs, what are your opinions on this? If you also have omelette tips, please leave a message in the comment area to share, so that more friends can learn and benefit.

Sichuan poached egg method.

Tips for pan-frying poached eggs.

How to make a yellow poached egg**.

Homemade poached egg method.

Tips for frying poached eggs.

Why poached eggs are always sticky to the pan.

Many people must have seen the protagonists eating fried round eggs in Japanese dramas or anime, and their hearts are eager to hide and move, and they also want to make their own fried round eggs to feast on. But this fried round egg is not like the scrambled eggs or boiled eggs we often eat, most families do not know how to make it, so many people want to know how to fry round eggs. Next, let me introduce the steps of frying round eggs.

Step 1:

Prepare a nonstick pan, a pair of chopsticks, and a few eggs that you just took out of the freezer.

Step 2: We don't need to heat the pan first, just put oil in the cold pan, beat the prepared eggs into the pot, and then gently shake the pot to shake the eggs.

Step 3: At this time** (the omelette can be on high fire throughout the whole process), the egg white is cooked enough to be picked up with chopsticks and turned over immediately, if it can't be picked up, it means that the heat is not enough and you need to continue to fry it for a while.

Step 4: After shaking the pot to make sure that the eggs are not sticky, use chopsticks to hold the edge of the egg white towards the side at a 45-degree angle, and then quickly turn it over to the side of the other side.

Step 5: Turn off the heat as soon as both sides are cooked. If you're looking for a raw poached egg, move the pan away from the stovetop and fry the egg whites on the other side using the heat from the pan.

If you want to eat a little cooked poached eggs, keep them on the stovetop and use the residual heat from the stovetop. If the egg slides in the nonstick pan, our fried round eggs are ready to rise.

Since fried round eggs are not fully cooked, some of the bacteria in the eggs may not have been killed by the heat. I don't recommend eating fried round eggs often, it's okay to eat them once in a while.

Hello, here are the best practices regarding fried eggs:1Prepare one egg (for one person). Prepare the oil. Prepare an iron rice spatula and use it for stir-frying.

2.Heat the pot first (note: don't put oil) and put in the oil when the pot is hot!

A spoonful or a spoonful and a half, it is best to shake the oil in the pan a little bit so that the eggs do not stick to the pan when they touch the oily area! (Note: When the pan is hot, the heat is high and then the whole heat is low) 3

After putting in the oil, put in the eggs, make a hot pan and cool oil, after putting in the eggs, if you want to be light, you don't need to put chicken essence, if you like to eat a little salty, you can put some chicken essence and sprinkle it on the surface of the egg! (But people say that if you don't put it well, you can eat the taste of eggs) 4About ten seconds after putting in, observe that the eggs have condensed underneath, and use the rice spatula to slip from the edge a little bit until the whole egg can be placed on the rice spatula, of course, you are not asked to put it on the rice spatula, in the process to be slow and do not break the egg, it will not look good (Note:

Make sure the pot is already heated through)

If you want the egg to be intact and you can see the yolk, put it there for about a minute and a half and you can get out of the pan, don't forget to shovel the bottom of the egg to prevent it from sticking to the pan, this is an unexpected situation! Of course, the egg yolk is sweet. Another way is to turn the egg over for about two minutes and then take it out, so it's still quite crispy and fragrant, and I like to eat it like this, but this needs to be more oil!

Add a scoop to it!! (Note: Observe the color of the egg body, different pots are heated differently, so the egg body is golden, you can take out the sugar heart, the surface of the egg is condensed, and the egg white is cooked, and you can take it out and eat it after about 15 seconds).

Hope the answer is useful to you and have a great day.

Omelette frying:Ingredients: 1 egg.

Excipients: 1 teaspoon oil, 1 teaspoon of chicken essence, 2 3 teaspoons of salt.

Specific steps: 1. Prepare an egg.

2. Beat the eggs.

3. Remove from the pot and heat the pot.

4. Pour in the appropriate oil.

5. Pour in the eggs and fry to set the shape, and add the chicken essence.

6. Add salt and remove from the pot.

7. The finished product is as follows.

Egg frying steps: Ant infiltration.

Preparation: 2 eggs, plain milk, vegetable oil and salt.

Beat the eggs into a bowl, add the pure milk, the ratio is according to the degree of egg:milk = 3:1, and then beat the pure milk and the eggs in one direction and mix thoroughly. Add a pinch of salt and continue to mix thoroughly. Beat the egg mixture until long and set aside.

Put the wok on the stove, turn on the maximum heat, add oil, a little more. The oil temperature must be burned a little higher so that the fried eggs are not fishy. After the oil temperature is burned high enough (I tested it, it is about 160 degrees, and friends who have oil temperature measurement tools at home can test it), pour the egg liquid evenly into the frying pan, and when the egg liquid foams at the same time, regret the failure, and push the egg with a shovel several times.

Once the eggs are formed, turn off the heat. Continue stir-frying at the remaining oil temperature, but be careful not to stir too loosely. In this way, scrambled eggs do not eat oil, and if you put the pan diagonally, you can see the oil poured out, which can be used to fry other dishes, or you can directly make fried eggs and eat.

The basic method of frying poached eggs is:

1. Heat a clean wok over medium heat, add a small amount of oil, knock in an egg, and wait for the bottom.

2. Layer the skin, use a spatula to scoop up half of the egg and wrap the yolk (you can also turn the egg over and fry the other side) into a purse shape.

3. When both sides are fried to tender yellow, you can get out of the pot, at this time the egg disease is raw, put it into the seasoning soup that has been adjusted.

4. Put the pot on top of the fire, add an appropriate amount of chopped green onions, salt, wine, and chicken essence monosodium glutamate, and change to low heat after boiling.

5. After about five minutes, use your fingers to pinch the poached eggs, and if they are hard, they will be cooked. In this way, all the poached eggs are fried.

The calories of fried poached eggs (in terms of 100 grams of edible portion) are 199 kcal (832 kJ), which is a moderate number of calories in similar foods. The calories per 100 grams of poached eggs account for about 8% of the total daily calorie intake recommended by the Chinese Nutrition Society for the average adult to maintain a healthy diet. Eating eggs can directly supplement the nutrients needed by the human body, and it can also make you mentally prepared, and the calories of eggs are relatively low, so you don't have to worry about getting fat.

It's also very simple to make, and it's a kind of breakfast that we love.

1. Heat the pan with cold oil. After the pot is heated, add a sufficient amount of oil, low heat, and then knock in the eggs, the oil should be larger than the spread eggs, the oil is burned until it smokes, knock the eggs into the pan, do not shake the pan; 2. Fry slowly over low heat. After the surface of the egg is slightly solidified, it can be turned over, pay attention to low heat, and after the two sides are solidified, you can turn it over more to make the egg heat evenly; 3. Seasoning.

You can fry eggs with a little salt, but do not use MSG.

The above is how to fry poached eggs, in addition to this, you can also make different flavors of fried eggs, such as:

Salt-and-pepper omelette. Prepare 2 eggs, an appropriate amount of salt and pepper, and an appropriate amount of oil.

Method: 1. First heat the pan, add an appropriate amount of oil, knock the eggs into the pan, change to low heat and fry slowly; 2. Fry until golden brown on both sides, then serve; 3. Finally, sprinkle with salt and pepper and serve.

Omelette with shrimp skin. Prepare ingredients: 1 egg, 5 grams of shrimp skin, and a little sesame oil.

Preparation of fried eggs.

Method: 1. Add a little sesame oil to the bowl, beat the eggs into the bowl, and do not stir; 2. Sprinkle a little shrimp skin, the shrimp skin has the umami of seafood, no need to add any seasoning; 3. After the pot is hot, pour the oil, then pour the eggs into the pan and fry until golden brown on both sides; 4. After frying, it can be served.

Nutritional value of fried eggs.

Fried eggs have the advantage of being high in protein and low in fat, and they also contain taurine, glutathionic acid, vitamins and other elements. Omelette is rich in ingredients, with a variety of minerals, an appropriate ratio of calcium and phosphorus, as well as fats, phospholipids, proteins, inorganic salts, etc. The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, and the nutritional value is very high.

But remember not to fry eggs too old, the high molecular weight protein contained in egg whites will turn into low molecular weight amino acids, which can often form chemicals that are not good for human health at high temperatures.