How do you cook the best eggs? How eggs can be burned

1。Fried poached eggs Ingredients: 1 egg, a little soy sauce Method:

Crack the eggs into a bowl, heat the wok, put in half of the bowl of oil, put down the eggs slightly hot and fry them over medium heat, according to individual preferences, you can fry until half-cooked, or fully cooked, or golden brown on both sides, put the oil separation, put it on a dish and sprinkle some soy sauce. When frying eggs, you may sprinkle some pepper and fine salt. 2.

Raw fried poached eggs Ingredients: 1 egg, 2 tablespoons of oil, 1 4 bowls of water Method: Heat the wok over low heat, put in two tablespoons of oil, beat the eggs, when the eggs begin to curdle, pour water into the wok, and then simmer until you want to get done.

3 minced meat and fried eggs Ingredients: 100g minced meat, 3 eggs, 1 shallot, diced. Method:

Sprinkle some pepper on the minced meat, stir well with soy sauce, beat the eggs into a bowl and beat them together with the shallots (beat until frothy), heat the wok, the second half of the bowl is slightly hot, fry the minced meat, and fry the olives? b style='color:black;background-color:

#ffff66'> fry the eggs, if you find that the oil is not enough, you can add some oil, pour it around, and fry until golden brown on both sides 4 Shrimp omelette Ingredients: 100g of shrimp minced, 3 eggs beaten up, 1 green onion cut into cubes. Method:

Heat the wok, heat the second half of the bowl of oil, fry the shrimp, fry the eggs and shallots, fry until golden brown on both sides, and sprinkle some soy sauce on the rest. 5 green onion omelette: 2 green onions, finely chopped, 3 eggs beaten.

Method: Heat the wok, half a bowl of oil, fry the green onions slightly hot, fry the eggs a few times, slowly fry on low heat until golden brown on both sides, hold the excess oil, and sprinkle some soy sauce. 6 Tofu Omelette Ingredients:

1 strip of Japanese tofu cut into about 1cm, 3 eggs, appropriate amount of shallots, 1 teaspoon minced garlic. Seasoning: A pinch of pepper and chicken crystal powder.

Method: Eggs and seasonings are beaten together for later use, two large bowls of oil are put into the wok, turn on the high heat to make the oil boil to very hot, fry the tofu, fry until golden brown, leave about half a bowl of oil in the wok, fry the garlic, fry the tofu and then the eggs, fry until golden on both sides, sprinkle some soy sauce. Haha, I personally like scrambled eggs with tomatoes and scrambled eggs with cucumbers

There are so many ways to make eggs, which one is the healthiest?

Scrambled eggs, stirring with a small spoonful of water, and then served with tomatoes, and the scrambled eggs are tender and delicious, and it's fantastic.

Although eggs are a simple ingredient and have a relatively simple taste, great chefs can always make something different, are you looking forward to it?

Boil the eggs, peel them, add black tea, light soy sauce, dark soy sauce, add cola and cook.

If you don't order the eggshell, of course it will be round, because the shell of an egg is very difficult to burn!

Preparation of thick egg roast:

Thick oyaki is a thickly rolled Japanese omelette, but it's more than just an omelette. A good thick egg roast should not be visible when cut into obvious layering, the taste is tender and smooth, and there is a feeling of juicy filling when you bite into it. Friendly Song.

Ingredients: 6 eggs, kelp, bonito flakes, water, radish, dried small fish, chopped green onion.

Steps:

Put the kombu in cold water and boil until it is about to boil, remove the kombu, pour in a handful of bonito flowers, boil for 2 to 3 minutes, turn off the heat and let it stand for a while, filter it to get Japanese dashi, let it cool and set aside. Rub the radish into a puree. Chop chopped green onions and dried small fish to sell Zheng.

Beat the eggs and add all the ingredients. Pour in one-third of the egg mixture, and when the egg is half set, roll up the egg and fold it into 3 folds, and pour in one-third of the remaining egg mixture. When the egg is half set, roll it up and fold it in half, then pour in the remaining egg wash in two times until the eggs are all rolled up.

Put it on a bamboo mat out of the pot, press it gently, cut it into pieces after it cools slightly, and serve it with radish puree.

Boil eggs for 9 minutes 10 minutes for the best taste and the most nutritious and healthy. Do not boil eggs in boiling water, as it is easy to cause the eggshell to break, the egg liquid to flow out, and it is easy to burn your fingers. The correct way is to pot the eggs under cold water, heat them up over a slow heat, boil them for 3 minutes on low heat, and soak them for another 5 minutes after stopping the fire.

The boiled egg protein is tender, and the yolk is solidified and does not age. <

1. Boil eggs for 9 minutes and 10 minutes, the taste is the best, and it is also the most nutritious and healthy. Try not to boil eggs in boiling water, otherwise it will not only cause the eggshell stall to break carefully, the egg liquid will flow out, and it will be easy to burn your fingers.

2. The correct way is to pot the eggs in a pot under cold water, heat them up over low heat, boil them for 3 minutes after boiling, and soak them for 5 minutes after stopping the fire. The boiled egg protein is tender, and the yolk is solidified and does not age.

3. The time for boiled eggs to be digested in the body at different times is also different, and the longer the boiled time, the slower the digestion will be, for example, lightly cooked eggs are the easiest to digest, and generally one and a half hours can be digested, and if the boiling time is long, it may take hours to digest.

Many people like to eat boiled eggs, and boiled eggs have the highest nutrient absorption rate. Not enough, many people don't know the heat of boiled eggs. The time it takes to boil the eggs is very important, and it is necessary to cook them just right in order to have both a rich taste and a good absorption of nutrients.

Let's take a closer look at the time it takes to boil eggs.

1. Eggs are generally boiled for about 7 minutes before they are cooked. Eggs cannot be eaten directly, they need to be turned into mature eggs to remove bacteria before they can be eaten. Considering nutrition, safety and deliciousness, eggs are suitable for boiling until the yolk is soft and solidified.

Wash the eggs and soak them in water, then put them in a pot of cold water and cook them over medium heat for about seven minutes. You can also boil over high heat, turn to low heat, turn off the fire after boiling for four or five minutes, and simmer the eggs with residual heat. After simmering, take out the eggs and put them in the cold water to cool for a while, it is easier to peel the shell and eat.

Hard-boiled eggs are more harmful. Raw eggs not only have the problem of Salmonella contamination, but also have two harmful substances, anti-enzyme protein and avidin. The nutrient absorption rate of boiled eggs is 100%, in order to ensure a balanced diet and meet the needs of the body, boiled eggs are not suitable for eating too much.

Otherwise, it is easy to cause overnutrition, under normal circumstances, it is advisable for the elderly to eat 1 egg a day, and teenagers and children who often use their brains can eat two eggs a day.

2. Do not boil eggs in boiling water for more than 10 minutes. If an egg is boiled in boiling water for more than 10 minutes, a series of chemical changes occur inside. The protein structure becomes tighter, and after a long period of heating, the egg becomes more difficult to digest.

Moreover, there will be a reaction inside the egg to produce iron sulfide, resulting in the loss of nutrients. Prolonged heating will make. Of course, don't boil undercooked eggs, because undercooked eggs contain bacteria that are harmful to the human body, and only when cooked just right, eggs can be both healthy and conducive to human absorption.