Tell me how to fry eggs to make them delicious, the key is to look good?

First of all, stir the eggs evenly, pour some vinegar and chicken essence and appropriate salt into the eggs when stirring the eggs, and then turn on the fire a little more when pouring the oil, when you are ready to put the eggs into the pot, be sure to turn the fire down a little bit, so as not to fry the paste, almost look at the egg is about to condense into a whole piece, and then turn the egg over, the egg must not be fried too old, otherwise it will not be delicious and nutritious, it is best to see it condensed into that kind of soft block when it turns over.

The easiest way is to add ingredients after frying, delicious is very simple, cooking delicious is the basic of the chef. And looking good requires your imagination, use your imagination to do it to the best of your ability.

Did you know that there is a plant called flax? Fried in sesame oil, it looks good, fried eggs in sesame oil are very golden, the method of frying is nothing special, the key is the oil, sesame oil is very colorful. Fried egg golden ** yellow!

Beat 4 eggs into a bowl, put 4 sharp potters into the pot [preferably two red and two green] into the egg history and stir, add some ginger and shallots, salt monosodium glutamate and stir, put three spoons of oil in the pot, and pour the stirred eggs into the pot when the oil temperature reaches about 70 degrees.

When steaming the egg custard, add tomato slices to it, red and yellow, sweet and sour, delicious, beautiful and delicious.

I think it's a good idea, right? It's just about the ingredients or something. It's also delicious to make.

Crack the eggs in a bowl with water and put them together so that the shape of the eggs will not change.

Claim 1: Add more fuel!! When the eggs are formed, gently scrape the edges with a spatula to let the eggs out of the pan.

Remember never to break the eggs!! Claim 2: If you want to fry the whole egg, you don't need to put salt or oil, just a thin layer.

But be sure to fry it over low heat. It is best to use a pan, do not let one part of the pan be fixed and heated when frying, it is best to pick up the pan and let the fire bake every part of the pan, if your pan is relatively large, the egg whites are easy to flow everywhere, so you must use a spatula to collect the egg whites inside, if you like the egg yolk juice, do not fry for too long. The key is to get the heat right, I just fried an egg this morning and it feels pretty good.

Other: Add some green onions Very good Try it if you don't believe it As shown above, I'm afraid you won't learn to fry eggs in your life. Heat the oil, crack the skin of the eggs, put them in a pan and fry them until cooked.

Serving. Sprinkle with salt again. Use low heat, put more oil, wait until one side is fried and then turn over, turn it quickly, otherwise it will fold.

Just buy a few more molds, including heart-shaped, round, and five-pointed star ......Crack the eggs into these molds and it will look good. As for the deliciousness, you need to practice a few more times, and you can master the heat well.

1。Butter the sides and bottom of the plate in the microwave.

2。Crack the eggs, add salt and chili pepper and puncture the membrane of the yolk with a toothpick.

3。Cover the plate with plastic sheet, place in the microwave and simmer for 4 minutes or until the eggs are cooked. Remove from heat.

4。Leave the eggs in the microwave for an extra minute before serving.

Material. 1 egg.

Onion 1 pc.

Salt a pinch of 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.

Ingredients. Egg 1

Oil to taste. Salt a pinch of salt.

Chopped green onion to taste.

Minced onion to taste.

A pinch of minced green and red sea peppers.

Sugar a little. Method steps.

After the wok is cleaned, wipe the water in the pan or boil it dry, and then pour the oil slowly, and the amount of oil poured is determined according to the shape of the wok. 1. If it is a flat bottom that does not stick to the pan, pour in a small amount of oil, and then pick up the handle of the pot to evenly spread the oil to the whole pot, paying attention to the fact that the oil is not too much. 2. If it is an old-fashioned concave wok, double the oil than a frying pan, and then use a spatula to spread the oil evenly around to prevent it from sticking to the pan.

Preheat the oil after turning on the high heat, if you are afraid of the oil frying on your body, you can stand far away to observe the situation of the oil pan, when the oil is hot and begins to splash the oil, immediately turn off the fire, gently knock the eggs prepared in advance, break them and pour them into the pan.

After pouring the eggs into the pot after turning off the heat, because the oil is preheated, the eggs can be preliminarily formed, and at the same time, because the fire has been turned off, you don't have to worry about frying and rush to turn over, you just need to stand next to the egg and observe the edge of the hot oil slowly formed, one side of the egg is basically formed, gently turn the egg over, at this time you don't have to worry about the oil will splash on your body.

After turning the fried egg, then turn to low heat and fry it on both sides according to your preferences for one to three times, be careful not to continue frying for too long, because the egg is easy to fry and burn, affecting the taste and shape, if someone doesn't like to eat sugar eggs, worried that the egg yolk in the middle has not yet been formed, then you only need to use a spatula to gently puncture the egg white in the middle at the right time, so that the egg yolk can flow out slowly, so that the egg yolk can also be fried at the same time! If there is no special requirement for this, there is no need to puncture.

After the egg is medium cooked, turn off the heat and turn it over repeatedly according to the residual temperature of the oil, and make some adjustments to the details. The eggs fried in this way are not easy to scorch, and at the same time, the heat is easy to grasp, it is easier to fry your favorite eggs, and you don't have to be afraid of hot oil anymore!

The main thing here is fried eggs, not creative fried eggs, so you can add salt, sugar, onions, green onions, green and red sea peppers, etc. during or after frying according to your taste and creativity.

Step 1: Prepare the egg mixture, beat the eggs into a bowl, let them stand for later use, the purpose of beating into the bowl is to facilitate the operation of the omelette.

Step 2: Add the right amount of oil to the pan, at this time you can beat the eggs into the pan, here you can also use the setting tool, with the help of the tool not only can make the fried egg better set, but also it will be tightly combined with the bottom of the pan to ensure that the egg liquid will not overflow from the bottom of the setting tool. Of course, if you are confident in your craft, you can do without the styling tool.

Step 3: When the yolk is about to ripen, pour some cold boiled water, so that the fried egg can be smooth and tender, which is very important.

Step 4: After the egg liquid has solidified, turn over the other side (friends who like to eat one-sided fried eggs can directly put the eggs on the plate at this time), and wait until the other side is also fried until golden brown.

Tip: Many friends will make the fried eggs deform instantly when turning over the eggs. The correct way to do this is to turn the egg over after it has set, and use a spatula to gently hold the fried egg from the bottom of the pan and flip it quickly, so that the fried egg will not deform and the fried egg will be large and round.

Finally, I would like to remind everyone: don't put too much oil when frying eggs, so that on the one hand, it will make the fried eggs instantly become "fried", and on the other hand, it is also very oil-intensive, unhealthy and easy to make eggs old.

To make an omelette, you need to prepare eggs, oil and salt, heat the pot first, turn off the fire when the surface is a little hot, add a few drops of oil, you don't need to put too much oil, and then add some salt, shake the pot, so that the oil can evenly stain the surface of the pot, beat the eggs in, don't be in a hurry to flip, add an appropriate amount of water, and then change to low heat to hear the sound, cover the lid, use the residual temperature to heat the eggs, about 3 5 minutes or so you can eat.

Toast omelette, you need to prepare cheese slices, ham, toast and eggs, dig out the middle of the toast, leave a border, the middle part of the digging still has to be left, don't throw it away, add an appropriate amount of oil to the pan, put the outside of the toast in, beat the egg in the middle, the fire can be bigger, avoid the egg white flow to the outside, basically solidify and turn to a low fire, add a piece of cheese on top, and then add ham slices, dig up the toast and then put it on, slowly press it in, at this time the egg yolk may break, but it doesn't matter, Fry on both sides until golden brown and then you can eat it out of the pan.

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.

When frying eggs, you should use a hot pan to cool oil, and the whole process of frying eggs should be put on low heat, otherwise the eggs will be easily fried, and the egg liquid will become very hard, affecting the taste.

When the yolk is about to ripen, you should pour some cold boiled water, so that the fried egg can be smooth and tender, which is very important.

After the egg liquid has solidified, you should turn over the other side (friends who like to eat one-sided fried eggs can directly put the eggs out and serve them on the plate at this time), and wait until the other side is also fried until golden brown.

Tried-and-true trick: Add some water and cover the pot.

Turn on low heat in a nonstick frying pan and pour in an appropriate amount of oil.

After the pot is slightly hot, turn the heat to the lowest and gently beat the eggs into the pot. When beating eggs, the closer the eggs are to the pan, the better, so that the contours formed by the egg whites will look good and be rounded.

Sometimes the yolk will deviate slightly, but it's okay, prepare a spoon in advance and use the spoon to gently push the yolk to the center of the egg white.

When the egg has coagulated to the surface of the egg white has not yet solidified, throw a spoonful of water around the egg white, the amount of water is not too much, it is estimated that it can all be converted into water vapor to simmer the egg, and there will not be too much water left. When adding water, it is best to hold the lid of the pot with one hand free, and cover the lid immediately after adding water to prevent it from being splashed and burned. (by @阿萌油田有点田).

If you like to eat soft-hearted, continue to simmer for about half a minute, then turn off the heat and simmer for another minute; If you like to eat fully cooked, the low heat will continue for two or three minutes, and it will be good to simmer for a while after turning off the heat.

The egg fried in this way has a very smooth and tender taste, and there is a little crispy and dry aroma at the bottom, which has been tried and tested repeatedly!

First of all, wash the pot, the pot is not clean and easy to stick the pot. Secondly, heat the pan first, and then add oil. The oil temperature is medium, beat in the eggs, be careful not to break, and if it breaks, it will paste the pan.

Don't touch the egg after beating it, fry it slowly for a while, gently stir the pan, feel that the egg can move, and turn it over again. Flip too early, the eggs are not cooked and also stick to the pan. If you want the egg yolk to be tender, when frying the first side, use a frying spoon to scoop oil on top of the egg, wait for the egg white to change color and solidify, and then turn it over.

If you don't turn it over, fold one side with a shovel, and it becomes a semi-round poached egg.

If you want to make fried eggs look good and delicious, it is very important to control the heat, frying eggs in a frying pan can keep the eggs evenly heated, shorten the ripening time, and the shape of the eggs is also better, the fried eggs that come out of this way are particularly delicious, and the nutritional value is high, it is a must-have food for breakfast.

Hello, fried eggs want to be beautiful and delicious, the control of the heat is very important, frying eggs in a pan can keep the eggs evenly heated, the ripening time is shortened, and the shape of the eggs is also better, the fried eggs that come out of this way are particularly delicious, and the nutritional value is high, it is a must-have food for breakfast. Thank you.

There are two ways to fry eggs:

1.Fried egg cake: such as fried eggs with Tsubaki sprouts, fried eggs with shallots, fried eggs with shepherd's cabbage, etc., the specific operation is as follows, stir the egg liquid evenly, add a little water, refined salt, green vegetables (side dishes) and mix well; Wash the frying pan, heat it over high heat, add cool oil and pour it out along the wall of the pot, then change a small amount of cold oil, change to medium heat and fry the ingredients, keep it evenly thick, the size is similar to the flat plate, fry one side and then fry the other side, it is best to use a large turning spoon until both sides are golden out of the pot, the outside is charred and the inside is tender, and the color and taste are good.

2.Fried poached eggs: It is better to choose fresh eggs, heat the pan with cold oil, fry over medium and low heat, fry one side of the main side, sprinkle an appropriate amount of refined salt and chopped green onions, which is beautiful and generous, and tempting appetite.