How to scramble eggs to make them fluffy and tender, how to make tender and fluffy scrambled eggs

Tip 1: Add a little cooking wine (you can also use liquor or beer instead) to the egg mixture, on the one hand, you can remove the fishy smell in the egg, and on the other hand, it can also make the scrambled egg more fluffy and tender. Many people say to add some salt, I think adding salt will make the eggs hard and not soaked, I don't believe you can try it.

Tip 2: Eggs should be beaten, the more loose the scrambled eggs will be, the fluffier they will be, and it is generally OK to see the egg liquid bubbles. It's better if you have a whisk at home, if you don't have it, you can only use chopsticks to hit it instantaneously, at least 100 times.

Tip 3: Pour more oil into the pan than usual for stir-frying (eggs need to be scrambled tenderly, mainly by brewing the eggs at high oil temperature, so you need a little more oil than usual). When the oil temperature reaches 8-9 percent and begins to smoke, turn off the fire, pour in the egg liquid and slowly spread it out, as the throttle slowly drops, the eggs are gradually formed, so that the scrambled eggs are very tender.

At this time, a little water is drizzled and stir-fried to make the eggs more tender and tasteful.

Add a little water to the eggs, stir in one direction for a while, put more oil in the wok and fry over high heat, and the eggs will be fluffy and tender as soon as they are solidified.

Scrambled eggs, add a little water when beating the eggs, stir clockwise, put more oil when scraying, and fry on high heat, so that the scrambled eggs are fluffy, soft and tender.

Cold pan, cool cooked oil (salad oil does not need to be cooked oil first), ** immediately after the egg stir-fried, this egg is on.

Fluffy and tender but also crumbly. As long as the eggs are fluffy and tender, you can also do without oil, cool boiled water, **, look at the water bubbles and stir-fry the eggs, other seasonings are the same, scrambled eggs are also delicious, not greasy.

How to make the eggs fluffy and tender, break the eggs and put less than salt, heat the oil a little, and then put the eggs in the pot, so that the eggs are soft and delicious.

If you want to scrambled eggs fluffy and tender, it is recommended to add a small amount of water to the egg liquid and stir well.

Stir-fry it directly over a warm fire, and then let it go down a little, and it tastes good when you pull it up.

The eggs should be fluffy, so let's break the eggs loosely! It is better to add 1 point, alkali edible alkali.

Add a little boiling water to the eggs and stir-fry them to make them fluffier.

That's how eggs should be.

Method: 1. Beat the eggs into a bowl, add 50 ml of water, 5 grams of salt, and a small amount of cooking wine. The purpose of adding water is to make the egg white and egg yolk better combined, and the cooking wine can make the egg protein quickly set when stir-frying.

2. Pour cooking oil into the pot, the oil temperature should not be too high, heat it over medium heat for 5 minutes, and add the stirred eggs.

3. When scrambling eggs, use medium heat, and when stirring eggs, slowly push them from the outside to the inside with a spatula, and you can put them out of the pot and put them on the plate when you know that the eggs are set.

4. Such scrambled eggs are fragrant and delicious, are you very appetizing!

I wanted to scramble eggs like those in a restaurant, but I finally figured out the trick after practice.

The first step is to find a large-mouth jar filled with oil and prepare a large colander to put on the oil can, this step is important!

Put more to 3 times the oil in the pan than you usually fry the eggs, and when you see that the amount of oil is too large and it feels a little fried, this step is done right.

Then heat the oil, turn the heat to low when you see a little smoke, take the beaten egg bowl slightly higher, let the egg liquid flow into the oil pan in a vertical shape, don't pour it all at once, the purpose of this step is to make the egg liquid fully foam in the oil pan, when you see the egg liquid become a much larger bubble than usual, the egg is OK!! Remove from the pan and pour the oil and egg mixture into a colander prepared in advance to control the oil, at this point I recommend that you control the oil for five minutes!

In order to produce a race against time, they will not deliberately take the time to control the oil, and when the oil is empty, the eggs at this time will become different from your usual frying, and become flocculent, and then you can fry it as much as you want.

Remember, the eggs are cooked and tender at this time, and it should not take too long to mix them with other ingredients again, which is the top priority!!

Take scrambled eggs with sharp peppers as an example, you have to wait for you to fry the sharp peppers about the same, then you can pour in the eggs and mix them with the sharp peppers, adjust the flavor, turn over the pot, and the eggs will drop rapidly after a long time in the pot again.

Finally, it is emphasized that whether it can become flocculent depends on the amount of oil you pour, and those oils are not actually used all, only part of them are used, the purpose is to make the eggs have an effect, if you don't do this, then you will overturn.

Don't forget to come back and give me a thumbs up when you succeed.

1. Beat the eggs well.

If we want to scramble the eggs very tender, and fluffy, we just need to break up the eggs in advance, we must not let the eggs become a ball, if we don't break up, it will make the eggs become poached eggs after the pot, we want to scrambled eggs to become fluffy is not to put less oil, because more oil scrambled eggs will be more tender and fluffy.

Second, the eggs should be fully beaten. If we want to make the eggs tender and fluffy, we must pay attention to the eggs to break up enough, because if they can't be beaten, the eggs will become poached eggs after they are put into the pot.

3. Scrambled eggs should be fluffy and oily, not too little. When we scramble eggs, we must pay attention to the oil should not be too little, and put more oily eggs will be more tender and fluffy.

Fourth, the oil temperature of scrambled eggs should not be too low. If we use cold oil to scramble the eggs out, it will be shriveled and very hard, so it is better to lay eggs when the oil temperature is relatively high, so that the eggs can not only bubble quickly, but also become more fluffy and tender.

Fifth, when you scramble eggs, adding some ingredients to them can also make the eggs more tender and fluffy.

To make the eggs scrambled out more fluffy, try the following:

1.Use the right amount of oil or butter: Oil or butter can make eggs fluffier when scrambled, as they form a protective film on the surface of the egg and prevent the eggs from sticking to the bottom of the pan when scrambled.

2.Beat the eggs before scrambling: Beating the eggs will make the eggs fluffier, as this will allow the air bubbles in the eggs to be more evenly distributed.

3.Use the right amount of milk or water: Adding some milk or water can make the eggs fluffier when scrambled, as this will increase the moisture in the eggs, which will make them fluffier.

4.Use the right temperature: When scrambling eggs, if the temperature is too low, the eggs tend to stick to the bottom of the pan, while if the temperature is too high, the eggs tend to become dry and hard. Therefore, using the right temperature can make the eggs fluffier.

5.Wait until the eggs are cooked before stir-frying: Waiting for the eggs to be cooked before stir-frying will make the eggs fluffier because this will allow the moisture on the surface of the eggs to evaporate, making the eggs fluffier.

6.Don't use too much heat when scrambling: If you use too much heat when scrambling eggs, the eggs will tend to become dry and hard. Therefore, using medium or low heat when scrambling eggs can make the eggs fluffier.

7.Stir-fry more during the frying: Stir-frying during the stir-fry process can make the eggs fluffier, as this will evenly distribute the moisture in the eggs, thus making the eggs fluffier.

8.Add more salt during the frying: Adding more salt to the sauté process will make the eggs fluffier because salt helps distribute the moisture evenly throughout the eggs, which makes them fluffier.

1. Beat the eggs thoroughly.

If we want to scramble the eggs very tender, and fluffy, we just need to break up the eggs in advance, we must not let the eggs become a ball, if we don't break up, it will make the eggs become poached eggs after the pot, we want to scrambled eggs to become fluffy is not to put less oil, because more oil scrambled eggs will be more tender and fluffy.

2. The oil temperature of scrambled eggs should not be too low.

The eggs scrambled with cold oil will be more easily deflated, so we need to put in more oil, and we should put the eggs in at high temperatures, so that the eggs can be quickly foamed, so that the scrambled eggs will become very fluffy and tender.

3. Add two kinds of treasure when beating eggs.

The first treasure is cooking wine, so that scrambled eggs can not only put less oil, but also make the eggs more tender and delicious. When beating eggs, add a little cooking wine, which contains a small amount of alcohol, which will make the protein in the egg coagulate much faster after heating, and the egg will be easier to form and not easy to break. In addition, the protein has solidified before it has time to get old, and the scrambled eggs will be more tender, and at the same time, cooking wine is also a master of removing fish, relieving greasy and increasing freshness.

Generally, 5 eggs are scrambled and about 5 grams of cooking wine are added. It should be noted that cooking wine should not be added too much at a time, and white wine should not be used instead of cooking wine.

The second treasure is clear water, we can beat the water and eggs together, and then slowly fry them in the pot over low heat, so that the eggs will be very tender, and it will not be easy to paste the pot, we should not exceed 100 grams at most at one time, because if we add more, it will be easy to burst oil, and we must pay attention to beat the eggs and water evenly.

If you want the scrambled eggs to be soft and fluffy, tender and fragrant, you should pay attention to these 5 points: 1. Whipping should be delicate. Sometimes we scramble eggs at home, and when the whipping is dispersed, we stop, and this first step is not in place.

Eggs must be whipped until they are even and delicate, at least pick them with chopsticks, and not pick up chunks of egg whites. 2. Add water. To make the scrambled eggs tender and pleasant, add a small amount of water.

Generally, according to the ratio of adding 5 grams of water to an egg, add a small amount of water, and whip evenly. 3. The oil volume is slightly wider. Scrambled eggs are slightly wider than scrambled meat or other dishes, with about one-third more oil added.

4. Heat oil in a pan. When scrambling eggs, the pot body should be empty first, the temperature of the pot body should be raised first, and then after pouring vegetable oil, the oil temperature will soon reach the standard under the heat transfer effect of the high-temperature pot body. This shortens the heating time of the grease and reduces the excessive amount of harmful substances produced by heating the grease for a long time.

The oil temperature of the scrambled eggs should be slightly higher, reaching 70% hot, and light oil smoke will come out. 5. Scrambled eggs with chopsticks. This is a very interesting thing, many years of experience, scrambled eggs with chopsticks are particularly fluffy, and the scrambled eggs are also counted.

Hello, when scrambling eggs, you can add an appropriate amount of salt, and then adjust the umbrella, and then spread it out when you adjust it, and then reach an oil temperature of 80 degrees when the oil temperature is relatively high, and then put the eggs down, and the scrambled eggs are more fluffy.

If you want to make the eggs fluffier, you can first crack the eggs into a bowl and stir them a few times, add a little water, and a little wheat starch to thicken them, and they will be fluffier and more tender.

Add a little less water when mixing the eggs, and the scrambled eggs are golden and fluffy, making them more fragrant.

To beat the eggs, add water to them and stir them together.

Scrambled eggs are a common delicacy in daily life, but it is not easy to scramble them to be fluffy and tender, so how to scramble eggs more tender?

1. Add a little cold water (beat the eggs). Eggs with cold water is the easiest way to make eggs tender, put a little warm water in the process of stirring the egg mixture, the amount of water is less than one-third of the egg liquid, you can make the eggs unusually tender.

2. Add a few drops of white vinegar (beat the eggs). Adding a few drops of white vinegar to the whisk will make the eggs more fluffy and tender when scrambled, and will also make the color and taste better.

3. Oil (beaten eggs). When beating the eggs, add a tablespoon of oil to make the eggs more tender.

4. Cooking wine (beaten eggs added). Add a little cooking wine when beating eggs, and the alcohol in it can make the protein in the eggs solidify before they have time to age after heating, so that the eggs will be more tender, and the eggs will be easier to form, not easy to break, and have no egg smell.

5. Add some milk and starch (beat the egg and add it). Add some milk starch and stir it into the egg liquid, the milk will make the taste smoother, and the starch can absorb water, under the double effect, the scrambled eggs are tender and smooth. However, the dosage of this is not easy to control, and it is not recommended to use it.