How do you make a white fried egg?

How to fry eggs. Smooth and tender: When the oil is hot in the pan, crack the eggs and sprinkle a few drops of hot water around and on the surface of the eggs while they are in a semi-solidified state. The eggs fried in this way are evenly and completely, white and bright in color, and tender in taste.

Pay attention to low heat, otherwise it is easy to paste on the outside, and the heart is not cooked enough.

Fry until cooked. Serving. Sprinkle with salt again.

1) Heat the pan, pour oil down (not too much), beat the eggs into the pot, be careful not to be burned, when the egg whites turn white, pick up a spatula, first gently shovel around, make sure that the eggs are solidified, turn the eggs over in a breath, and then decide whether to get out of the pot according to the degree of doneness you like. In addition, if you like to eat half-raw eggs, after the eggs are beaten, the egg whites turn white and you can start the pot, which is also delicious, and it looks like the kind of poached eggs that often appear on TV.

2) After pouring the oil into the pan, let the oil be distributed throughout the pan After the oil is a little warm (but not smoking), beat the eggs The egg white part on the side is a little browned (not black and yellow) and then turn over If you are afraid of breaking, you can use chopsticks to assist Gently dial it on the top of the spatula and turn it over together You can scoop it up after about 5 seconds I personally prefer to eat poached eggs with egg juice The length of time depends on your preference

3)1.Rub a little oil on a napkin on a plate, beat the eggs on the plate and sprinkle with a little salt (to taste).

2.Find a toothpick and stick a few holes in the yolk, but don't mash the yolk (this is very important, otherwise the egg will be in the microwave**, and it takes a lot of time to wipe the microwave!). ：）

3.Put in the microwave and heat for 20-30 seconds (20 seconds if you like tenderness).

It looks good when fried with more oil.

Eggs are fried white mainly because eggs are rich in protein, and the protein breaks down into white protein molecules at high temperatures. In addition, the egg white is also white, the egg white is still white after heating, and the egg white accounts for a high proportion of the egg, the combined effect of protein molecules and egg white, the egg fried at high temperature is also white.

Here's a look at how to fry eggs:

First of all, turn on low heat, and use low heat for frying poached eggs the whole time. Heat the pan, add cold oil, add a little refined salt, so that the oil will not be splashed, and the poached eggs will have a bottom taste, killing two birds with one stone.

Then crack in the eggs and fry them slowly over low heat. Once the egg wash has started to set, shake the frying pan so that the egg leaves the bottom of the pan smoothly and carefully turn it over with a spatula so that the yolk side touches the bottom of the pan. After setting, add a little boiling water, cover and simmer for 10 seconds, and then remove from the pan, so that the poached eggs are tender and not greasy.

If you want to eat soft-boiled eggs, you can fry only one side, but everyone should try to eat as little as possible, and it is best to eat the eggs after they are fully cooked.

Poached eggs with onion rings.

Let me tell you a little trick, when frying poached eggs, in order to make children like to eat. Before the eggs are put into the pot, you can cut an onion ring and put it in the pot, and the egg is beaten in the onion ring, so that the fried egg is equivalent to adding a mold, and the shape is flat and beautiful, and the child especially likes to eat it.

Poached eggs in sauce.

If you want to eat omelette with a different flavor, then this omelette method is an upgraded version, which can be made with salty and fresh flavors, or sweet and sour flavors. Just prepare the bowl juice in advance, take an empty bowl, add a little light soy sauce, sugar, pepper, diced green and red peppers, and chopped chives.

Heat the pan over low heat, add cool oil, beat in 2 eggs, fry over low heat to shape and turn over. Add a little water, cover and simmer for 20 seconds. Remove from the pot and put on a plate, pour the pre-prepared bowl juice, the taste is mellow and tender.

This bowl of juice is salty, fresh and slightly spicy, and children generally like to eat sweet and sour taste, add a little balsamic vinegar or tomato sauce to the bowl juice, that is, sweet and sour poached eggs.

The yolk of the egg is pale white in color, which is related to the food fed and is caused by metabolism in the body.

If you can't fry it, I recommend you throw it away.

It is a good medicine for mild burns, because egg butter is rich in vitamins A, D and lecithin, etc., these substances play an important role in the regeneration and metabolism of **, and it has a good effect on **burns.

It is clinically used in coronary heart disease, palpitations, tuberculosis, gastric ulcer, pediatric whooping cough, and pediatric chancre diarrhea. Egg butter ** pediatric ulcerative stomatitis. Egg butter has the effect of lowering blood lipids.

Egg butter should be used as the main patient** for diarrhea. Egg butter has the effect of promoting hair growth in mice, and its mechanism may be related to promoting the expression of VEGF and regulating the growth cycle of hair follicles.

It is not suitable for people who are contraindicated to eat fried foods, sweets and high protein, those who accumulate too much intestinal toxin, and those who show dry mouth, constipation, and anger.

Studies have shown that egg butter has antibacterial, anti-inflammatory, analgesic, enhances cellular immune function, and promotes local blood circulation. In addition, egg butter is rich in a variety of minerals and vitamins, etc., and is fully nutritious, moisturizing hair and repairing tissues. Egg butter is coated with a certain effect of antibacterial, sores and hair growth, and has a good effect on tinea capitis.

After there is a scar, the metamorphosis or some other wounds are not fond of Mo Yun, and it will be fine.

My grandmother used it last year to treat trauma and bruises, and it was very effective, but I don't know the other effects.

It shouldn't be useful, maybe you will get fat if you eat it = =

Egg yolk boiling oil recipe steps:

1. Put the eggs into the egg cooker and cook, then peel off the egg yolk and put it in a bowl;

2. Turn on low heat in the pot, add egg yolks, and crush them with a spoon;

3. Press the egg yolk as fine as possible while frying. The egg yolk is evenly heated, after about 15 minutes, the egg yolk will be a little burnt, the smoke will reach the maximum, the egg yolk will turn black, it looks like asphalt, at this time, press it with a spatula, and the egg butter will flow out;

4. Remove the heat and pour the egg butter into a porcelain bowl. After cooling, it is filtered with gauze to filter out the coarse carbon particles from the charring process, leaving the egg yolk black. Store in a cool, dry place or refrigerator for years.

Personal experience: 1. Scrambled egg and butter groups are better to use in a frying pan, preferably a thinner pan.

3. Due to the relatively small amount of oil output of egg yolk, one egg yolk can make about 2 ml of oil. Because it is recommended to prepare a few more eggs at a time, it is generally more than ten or twenty rounds of high withering.

The yolk is the part of the egg, and most of the nutrition of the egg is concentrated in the yolk part, which is as follows:

1.Most of the fat in eggs is concentrated in the yolk, and the fat in the yolk is dominated by monounsaturated fatty acids, half of which is the main ingredient in olive oil - oleic acid.

2.Various trace elements are also concentrated in the egg yolk, and there is a large amount of phosphorus in the egg yolk, as well as a lot of iron.

3.Vitamins are also mostly concentrated in the egg yolk, which contains vitamin A and vitamin D, as well as vitamin E and vitamin K, which are soluble vitamins.

Egg yolk is rich in trace elements, especially zinc and iron, which have the effect of improving the body's immunity. Secondly, it contains lecithin, triglycerides, cholesterol and vitelline. It plays an important role in the development of blood vessels and the nervous system.

The lecithin, triglycerides, cholesterol and vitelline in egg yolk play an important role in nervous system and physical development, delay the mental decline of the elderly, and prevent atherosclerosis.

The basic method of frying poached eggs is:

Heat a clean wok over medium heat, put a small amount of oil, knock in an egg, wait for the bottom layer to crust, 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. Fry on both sides until tender brown (at this point, the egg yolk is basically raw) and put it in the prepared seasoning broth. Bring the soup pot to the high fire, add an appropriate amount of chopped green onions, wine, salt, monosodium glutamate, change to low heat after boiling, and after about five minutes, use your fingers to pinch the poached eggs, which are hard to cook.

In this way, all the poached eggs are fried.

Operational precautions.

1.When frying a poached egg, use a spatula to scoop up the egg and put it in the soup pot, and it should not be put into a container without soup to avoid crushing;

2 If there are a lot of poached eggs, it is best to put a few vegetable leaves at the bottom of the soup pot to avoid sticking to the bottom;

3 When frying eggs, you should flexibly control the heat according to the speed of the action, and temporarily remove the heat if necessary.

Tips for frying poached eggs:

Fried poached eggs tend to have a rough surface. How to fry poached eggs to be tender, smooth and beautiful in color? The method is to wash the pot and put in the oil to heat, beat an egg, wait for the bottom layer to peel, shovel up half of the egg with a spatula, wrap the egg yolk, form a purse shape (the egg can also be turned over), turn it over and fry the other side, wait for both sides to fry until tender yellow out of the pot, and then take it out and put it into the prepared soup pot, boil over high heat, add some cooking wine, green onions, refined salt, monosodium glutamate, change to low heat and cook for three or five minutes.

In addition, if you sprinkle a few drops of hot water on top of and around the eggs while they are in the pan, they will be more tender.

When frying eggs, the oil will be splashed by high temperature, so you can add a little flour to the oil pan, which is not only explosion-proof, but also the color of the fried eggs is also beautiful.

When frying eggs, if you find that the egg whites have hardened, add a little hot water, cover the pan, and fry until the yolks are cooked. This prevents the yolk from scorching and also makes the perfect poached egg. It's as simple as that.

1) Poached eggs: Usually we fry poached eggs at home, and the shapes are always fried into various shapes, which are not very good-looking. If you want to fry a beautiful poached egg, you can use onion rings and beat the egg into the onion ring, and you can fry a round and onion-flavored egg poached egg.

Ingredients: eggs, onions, salt.

Method: 1. Peel off the skin of the onion and cut out an onion ring about 1 cm wide.

2. Put oil in a frying pan, and when the oil is hot, put the onion rings into the pan first, and then carefully beat the eggs into the onion rings.

3. Add a little salt to the egg and fry until one side of the egg has condensed, then turn over and fry the other side.

4. Fry until the color on both sides is golden brown, and the egg liquid can be served on a plate after all the eggs have condensed.

2: Tiger Skin Egg: Preparation Method:

1) Boil the eggs, remove them and let them cool in cold water, and peel the shells.

2) Put the wok on the fire, add peanut oil and burn until it is hot, fry the eggs one by one until the color is golden and take out, pour the oil from the original pot and put it on the fire, put a little oil, add cinnamon and star anise to fry the fragrance, add an appropriate amount of water, sugar, soy sauce, shrimp roe, ginger slices, green onions, Shao wine, put in the eggs, move to low heat and simmer after boiling, so that the eggs are marinated. Pick out the cinnamon, star anise, ginger slices, green onions, scoop up the eggs, cut each egg into 4 petals, drain into a bowl, pour the marinade, steam it thoroughly in the basket and remove it, and put the eggs on a plate. Put the marinade into a pot, put it on the fire and boil, thicken it with water starch, pour sesame oil, and pour it on the eggs.

Features: This family dish is named after the yellow-brown wrinkles on the surface of the eggs, which resemble tiger skin. The product is crispy and soft on the outside, tender on the inside, juicy in marinade, mellow in soup, and full of aroma.

The color is like tiger skin, the appearance is neat, salty and delicious.

The amount of home production can be increased as appropriate, and the next day is returned to the pot to be re-cooked, and eaten in batches, the taste is more mellow, and it is a convenient food for traveling. It is a delicious dish with wine and rice.

Poached egg? Heat the oil first. Put the eggs down, fry one side and turn the other over. That's it.

Preparation of omelette butter:

Ingredients: 2 eggs, 2 tablespoons cheese, 2 tablespoons milk, 1 tablespoon malt, a pinch of salt, pepper;

1. Put the ingredients together and beat them until the eggs are bubbling.

2. Put in butter to dissolve in a medium-low heat pan when it is slightly hot, then pour in the eggs and slowly stir-fry until solidified;

3. After solidification, it can be served on the plate, and there is no need to fry until browned.

Butter: 1. Butter is processed from milk, and the fresh milk is stirred and the thick object on the upper layer filters out part of the water. Mainly used as a condiment, it is nutritious but contains a high amount of spinal fat, so don't overeat it;

2. Butter is extracted from milk, rich in amino acids, protein, vitamin A and other vitamins and exmotic minerals, which can add a lot of nutrients for the development of the body and bones, and is a rare health food for teenagers.

Summary. Fried poached eggs, with "cold oil" or "hot oil", many people do not know the skills, no wonder the nutritional value of sticky eggs is very high, it can provide the basic protein of the human body, as well as calcium, iron, potassium and other minerals Eggs are one of the nutritionally comprehensive and balanced ingredients in all foods, it can be said that the nutrients needed by the human body, a small egg is almost all summarized! Moreover, eggs are also easy to digest and absorb among all foods.

Dear, I hope mine can help you.

Hello, as long as it still looks yellow and transparent, you can continue to use it. If the color is black, it must not be used. It is best not to reuse cooking oil.

There are a few important points to note, and it is best to use it immediately as a random chatter, and not to use it again overnight. Because overnight stuff will produce nitrite to accompany the destruction.

In principle, no, the nutrients have been lost after the oil has been used, and it is not harmful to use it again, but it is also very nutritious.

Fried poached eggs, with "cold oil" or "hot oil", many people do not understand the skills, no wonder the nutritional value of sticky eggs is very high, it can provide the basic protein of the human body, as well as calcium, iron, potassium and other trembling minerals Eggs are one of the nutritious and balanced ingredients in all foods, it can be said that the nutrients needed by the human body, a small egg is almost all summarized! Moreover, eggs are also easy to digest and absorb among all foods. Dear dear, I hope mine can help you.