Whether the omelette is served in hot or cold oil

The omelette is served in cold oil.

In fact, when frying eggs, it is the right way to put cold oil in the pan, and be sure to heat the pan before pouring in cooking oil, and then start frying the eggs.

In this way, if the pan is heated with cold oil, the eggs will not splash with oil after they are put into the pan, and the eggs will be heated more evenly.

Heat a pan with cold oil. Ingredients: 2 eggs.

Excipients: 1 tablespoon of salt, 1 tael of oil, some sesame seeds.

Steps: 1. The first thing you need is to prepare four eggs.

2. In the next process, you need to break it up and put in a small amount of salt.

3. Pour the egg liquid into the hot oil in the wok of the wok.

4. Quickly slide and add a small amount of salt, sprinkle in sesame seeds and stir-fry.

5. Then it needs to be put out and served.

When frying poached eggs, do you use hot or cold oil? Most people get the first step wrong, and it's no wonder it's sticky. The most fragrant way to fry eggs is still fried, but the omelette is also a technical job, many friends are not good at frying, it is easy to scatter yellow and incomplete, and it is easy to stick to the pan, and some friends do not master the heat well, the fried poached eggs are charred and gelatinized on both sides, and even have some bitter taste, how can such fried eggs be delicious?

The perfect omelette should be golden in color, fragrant and tender, with crispy egg whites on the edges and mellow and delicious egg yolks in the middle. In fact, it is not difficult to make such an omelette, as long as you master 1 little skill, you can also make it perfectly simple.

If it's scrambled eggs, you need to scramble eggs in hot oil.

How to make poached eggs in soy sauce: fresh and fragrant, nutritious and simple, delicious to eat.

Ingredients: 5 eggs.

Seasoning: 5 grams of salt, 5 grams of sugar, 20 grams of light soy sauce, 5 grams of dark soy sauce.

Production process: 1. Take a clean empty bowl, add 5 grams of sugar and dark soy sauce, 20 grams of light soy sauce and an appropriate amount of water, stir well and set aside.

2. Omelette skills.

Put the wok on the stove, turn on low heat to make the pot smoke come out, add an appropriate amount of cooking oil and shake it left and right, let the oil moisten to every place in the pot, and then sprinkle 5 grams of salt into the oil to melt, beat the eggs at room temperature, fry the whole process over low heat, when the bottom of the egg is set, gently shake the pan body, and the egg will move with the shaking of the pot.

3. When the eggs are fried on one side, turn them over with the help of a spatula, continue to fry over low heat, and when the two sides are golden brown, you can control the oil and take them out. (Tips: It is recommended to fry the fried eggs in soy sauce poached eggs to be burnt, which makes them more delicious).

4. Leave a little base oil in the pot, pour the prepared sauce into the pot, and then add the fried poached eggs and simmer over low heat.

5. When the sauce in the pot is half of the original amount, turn off the heat and serve.

Eggs are a kind of food with rich nutritional value, and for the vast majority of people, everyone chooses to eat more eggs in the morning, because the protein content in eggs can basically replenish the protein that the body needs for a day in time, and eating more eggs in the morning is also very hungry. Naturally, eggs are cooked in a variety of ways, and compared to boiled eggs, a large number of people prefer to eat fried eggs in the morning because they are not only fragrant and soft, but also easy to make.

But when many people fry poached eggs, they will find that the poached eggs they fry are not as delicious as the poached eggs made in the hotel restaurant outside, so what is the matter? When frying poached eggs, should I use hot or cold oil? When frying poached eggs, whether to put cold oil in the pan or hot oil, netizens:

There was such a big difference.

In fact, most people choose to use hot oil when frying poached eggs or cooking vegetables. Because we always feel that we must be heated, otherwise we always feel that the fried vegetables and fried items are not delicious. However, frying poached eggs in hot oil is actually not conducive to preserving the nutrients in poached eggs.

If you do not pour the eggs into the pan until the oil is hot, you will notice that the eggs will quickly squeak, and some of the egg whites will be fried on the edges, and even sticky to the pan, so that the fried poached eggs are not only not very delicious, but also not round or tender, and the yolk is even very old.

Therefore, this also confuses many friends who like to eat poached eggs, because the poached eggs made in that way are indeed not delicate. What's more, poached eggs fried in hot oil will also contain protein and other nutrients, so the nutritional value of such poached eggs is not high. However, everyone didn't dare to fry poached eggs in cold oil, because they didn't know what poached eggs looked like when fried in cold oil.

In fact, when frying poached eggs, everyone can safely fry poached eggs in cold oil. In the past, the chef of the hotel restaurant would open up to the outside world and say: frying poached eggs in cold oil can preserve the nutritional value of poached eggs to a greater extent, and the poached eggs fried in cold oil are not easy to flow out of protein and will not be destroyed.

And the poached eggs fried in cold oil are usually round and tender, and they are not easy to stick to the pan.

Naturally, poached eggs fried in cold oil actually have certain technical regulations, and if we don't grasp the method well, it is likely that the poached eggs will be fried half-cooked and not delicious. When frying poached eggs in cold oil, you must remember that the pan must be hot, so fry the poached eggs in cold oil in a cold pan.

The process of making an omelette at home is best to put hot oil in the pan, and then add a little bit of edible salt, so that the fried eggs do not stick to the pan, and the shape is very fast, golden on both sides and charred on the outside and tender on the inside, very delicious, if it is cold oil in the pan, it is easy to stick to the pan, and it is not shaped.

I usually choose a hot pan with cold oil, and then beat the eggs into the container in advance, add two or three drops of cold boiled water, then stir well, add a little bit of edible salt, the oil temperature is not too high, and then pour in the eggs, turn them after the bottom surface is formed, and generally one or two minutes can be out of the pot.

If you want to fry eggs, of course, you should still put the eggs in the pan while the oil is hot, and then put the eggs into the pan, the eggs can quickly puff up, and the eggs that come out of this way can lock in moisture and are very tender.

Be sure to heat the oil in the pan so that the omelette will already be formed, and it will not be particularly loose, and then it will not affect the shape.

It should be fried in hot oil, because the fried eggs are more delicious if the oil is hot, and then there will be no sticking to the pan, and the taste will be better, so hot oil is needed.

My personal approach is to wait for the oil to be cooked to about 40%, that is to say, when the oil temperature reaches about 40%, you can put in the eggs to fry the eggs, which is easier to form and easier to make the taste better

My own practice is generally to pour cold oil into the frying pan, heat the oil pan over high heat, change to medium heat, and directly knock in the egg or egg liquid.

If you're making fried eggs at home, be sure to heat the pan with cold oil to ensure that it doesn't stick.

It is best to use hot oil, cool oil can not kill the harmful substances of eggs.