Who knows whether poached eggs are fried or fried Poached eggs are fried or boiled

Poached eggs are fried!

Fry in a pan or large spoon.

For example, when frying in a frying pan, put the pan on the fire first, heat it and add an appropriate amount of oil, and wait until the oil is boiled.

When it is hot in five or six months, beat an egg into it, fry it to a slight yellow, turn it over with a spatula, and then fry it until this surface is also slightly yellow, sprinkle a little salt, green onion, and then drip a few drops of vinegar and soy sauce, fry it for a while, and serve it on a plate.

A little bit of vinegar plays a role in improving freshness. A few drops of soy sauce are made to evenly spread the saltiness on the eggs. Be sure to put less salt in the front, otherwise, with the soy sauce added later, it will appear that the dish is too salty, and there is no umami.

It is also possible to leave salt untipped in advance. Or you can put salt instead of soy sauce! In short, we must master that this dish should not be salty, otherwise, the taste will not be fresh and fragrant.

It is not necessary to put MSG. Because, eggs contain the same monosodium glutamate as monosodium glutamate, and if you add monosodium glutamate, it will affect the umami taste of the eggs. ）

Ever heard of "fried poached eggs"?

Have you ever heard of "fried poached eggs"?

Haha, common sense of life.

It needs to be "tormented".

Of course, it's fried, but it's just a decent way to do it. Isn't it encouraging innovation, you can do whatever you want, as long as the people who eat your food love it.

Not fried and not fried? It's boiled, just beat the eggs into the water and add some sugar.

Fry it, pour a little on the pan, and then pour oil into the pan when the oil is hot.

Of course, it's fried. "Fried a poached egg", all say. If you fry it, it will be mushy.

Neither fried nor fried, boiled in boiling water...

The fried ones are too much, and the frying is not very greasy.

Add less oil and fry over low heat.

This one. You can make it yourself to your liking.

Summary. Poached eggs are fried. The fried eggs of poached eggs are divided into two types: single-sided fried and double-sided, the poached eggs fried on one side are more tender, while the poached eggs fried on both sides are mainly crispy.

Boiled eggs, on the other hand, are made by beating eggs directly in boiling water, and their characteristic is that the yolk remains round and does not fall apart.

Poached eggs are fried. The fried eggs of poached eggs are divided into two types: single-sided fried and double-sided fried, the poached eggs fried on one side are more tender and smooth, while the poached eggs fried on both sides are mainly crispy. Boiled poached eggs, on the other hand, are made by beating the eggs directly next to the reeds and boiling them in boiling water, and their characteristic is that the yolk remains round and does not fall apart.

In the north, poached eggs are boiled, while in the south of Biwuju, poached eggs are fried eggs by default, and they can be fried. Poached eggs are one of the home-cooked dishes, and the preparation methods include frying and boiling. Once the poached egg is ready, it can be eaten with dipping sauce, or it can be used to make claypot rice, sandwiches and other delicacies.

One day, I came home with a heavy bag on my back and my stomach was empty. I thought, I'm going to fry a poached egg and eat it.

I've never fried a poached egg before, but when I saw my mom fry it, I wanted to try it myself. I put down my bag, opened the fridge, and pulled out an egg. He took out a clean bowl from the cabinet and gently tapped the egg against the edge of the bowl twice, but the egg shell was not broken.

I knocked it twice harder, and with a bang, the eggshell shattered and the egg white flowed onto my hand.

What a broken egg! Why is it that every time my mother knocks it, it is a straight mouth, and when I knock it, it breaks. I thought, "I've got to run into a bad egg." ”

I poured the egg into the bowl, and the yolk was whole. "It's definitely not broken. "I think, I remember my mother saying that the yolk of a bad egg is loose.

So I turned on the gas stove, poured some vegetable oil into the pot, and after waiting a while, I gently poured the eggs from the bowl into the pot along the rim of the pot. With a "squeak", the egg white quickly changed from transparent color to milky white, and the kitchen was immediately filled with the smell of eggs.

Oh, oh! I couldn't help but scream and break the house'Serenity. "Coo", what is the sound? Oh, it turns out that my stomach smells the fragrance and I am in a hurry. I finally realized the true meaning of the teacher's explanation of the word "salivating".

I can't eat hot tofu in a hurry. "I said to my stomach.

Seeing that the egg side was already fried, I picked up the spatula and slowly turned the egg over. I only heard a "squeak" and a drop of oil splashed on my face. "Ouch, it hurts me. I couldn't help but scream.

Mom won't come back soon! "My eyes were red and tears seemed to be pouring out. But looking at the eggs that are about to be fried, I am very happy. So he comforted himself: "It's okay, just take a wet towel and press it later." ”

The eggs are finally ready to be fried. I couldn't wait to take out the plate, put the eggs in them, and eat them deliciously. "It's delicious. "I suddenly felt that my face didn't hurt anymore.

After eating the fruits of my own labor, I felt that the fried eggs were more fragrant and more beautiful than my mother's fried eggs, and my mood was more relaxed, and I felt that I had grown up all of a sudden.

Fried poached eggs] Ingredients: eggs, salt, cooking oil.

1. First we need to prepare a bowl, and then crack the eggs into the bowl for later use. I feel more convenient when I put it in a bowl and then pour it into the pot, and it is more mellow after pouring it in. If you beat it directly into the pan, it is likely that the eggs will not be whole.

2. Prepare a pot below, it is best to use a non-stick pan, and heat the pot over medium heat. After the pot is hot, pour a little cooking oil, and then don't rush to get out of the pot at this time, there is still the most critical step to do. In addition to cooking oil, we also need to put 1 more seasoning, which is table salt, and the addition of salt can well prevent the phenomenon of sticking to the pan.

3. When the oil temperature is 6 and the bottom of the pot begins to smoke slightly, you can pour the eggs in the bowl. Once the eggs are poured in, reduce the heat to low and start frying slowly. Because the egg yolk cooks slowly, you can cover the pot and simmer.

4. After one side is set, the eggs are cooked, and we can serve them at this time. Of course, if you like to eat poached eggs that are charred on both sides, turn them over and fry the other side a little. Finally, take out the poached eggs and sprinkle them with a pinch of salt or seasonings such as pepper and pepper.

The skin is burnt, the egg yolk inside is tender, and it is too satisfying to bite into it. If you like to eat fried eggs, why not try my method of fried eggs?

Precautions: To fry poached eggs, you can't go directly into the pan, remember to do one more step, that is, put salt. Put a little salt in the pan and fry the eggs, so it won't stick to the pan.

Poached eggs, this thing is very simple, the main point is that you must wait for the water to boil before beating the eggs.

When the water is boiling, you crack the egg into it, and the egg will quickly solidify into a poached egg.

If you want to eat the older ones, you can wait for them to burn for a longer time, and if you want to eat the tender ones, then just wait a little longer and you can occasionally take them out.

Pour a little oil and moisten the pan again.

After the oil is hot, pour in cold oil, and you can beat the eggs and fry them directly.

The temperature of the water is low, and the eggs cannot be coagulated when they are beaten into the water, and they must flow in the water, and of course the pot will be full of egg wool. The boiling is a violent vaporization phenomenon produced at the same time as the liquid internal structure and the surface, pay attention to the strong vaporization phenomenon, there is a glass kettle at home can immediately appreciate the boiling condition of the water, the water produces a lot of small bubbles, the bubbles rise and increase, to the surface of the river cracks, the water vapor inside is discharged. Imagine that when an egg is beaten into such a strong and turbulent water, although the temperature of the water is much higher than the temperature necessary for the egg to solidify, the egg also needs a process to solidify, and it cannot be set immediately.

As a result, the protein of the egg that has not had time to solidify is washed violently and turbulently, until when it solidifies, there is usually a thin layer of protein wrapped around the yolk of the egg, and the water is full of egg milk. The traditional way is to wait for the water to boil the egg into the water, this boiled poached egg will definitely disperse, into a pot of "egg soup", because the water continues to fluctuate after boiling, the accurate way is to blanch the water until bubbling, turn off the heat, and wait for the water to stop bubbling, break the egg into the bowl, slide the egg into the water, turn on the Chinese fire and gradually heat up until the egg is cooked, you can drip a small amount of white rice vinegar in the water, which can make the egg more tender.

Let's beat the eggs in a neat bowl first, and then we wash the pot, boil the water in the pot dry, and then put a spoonful of oil into the pot, and let the oil soak the pot around the professional term is called (slide pot). After soaking the pan, bring the oil out, and so on once or twice. That way, it won't be easy for everyone to stick to the pan when frying eggs.

Then we put a small amount of cold oil, not too much, put too much fried eggs with too much oil, too greasy! Then put the eggs in the pan, fry them over low heat, drag the pan with your hand, and move the pan to roll and slide. See that the eggs have turned golden brown nearby, and the yolk in the middle of the egg has also solidified, then use a spatula to turn the egg over and fry the other side until golden brown!

After the bottom of the egg has been formed, hold the lid in one hand and pour a small amount of cold water around the poached egg in the other, immediately cover the pot and simmer the poached egg with the water vapor turned into cold water, without having to turn it over at all. If you like well-cooked poached eggs, cover the pot and fry for about 3 minutes and then simmer for a while, and if you like candy, you can fry for 1min and simmer for a while. Deep-fried poached eggs are delicious with a sprinkle of black pepper, sugar, or other sauces.

Clean up the wok, wipe the water in the cool pan, slide down and put it into the pot, don't put too much oil in the bottom pot, beat the eggs and put them down, and then use a little salt in the process of feeling a little yellow on the side, and then put some oil along the line, and then turn the eggs over, the eggs are basically not rotten at this time. Frying it for another 2 minutes is basically fine.

Be sure to choose a non-stick pan, so that the eggs will not be easy to break, pay attention to the specific situation of the egg liquid, and pay attention to the addition of salt.

When frying poached eggs, it is best to fry them in an electric cake stall, so that the fried eggs are not easy to break, and the taste is relatively tender.

The best thing to do is to heat the pot first and then put the eggs, so that the eggs set faster and are not easy to break.