How to fry eggs without turning them black or getting mushy Tips for frying eggs with good color

We all know that eggs are rich in nutrients such as protein, minerals, and trace elements. They have good edible value and can be eaten in a variety of ways. They are a popular food, and many people eat them by frying them. When frying eggs, they are easily mushy, and the scrambled eggs do not look good. So how can you fry eggs without getting them mushy? Let's take a closer look!

How to fry eggs without burning them

1: Heat the pan on fire and pour in a proper amount of cooking oil. After the oil is heated, do not pour in the egg liquid first. Put in two pieces of ginger slices and fry them. When the ginger juice is almost dry, take out the ginger slices. Then shake the pan a few times to let the bottom of the pan evenly coated with oil. Turn on medium heat and pour in the egg liquid. Shake the pan, stir-fry quickly until it mashes. Turn off the heat and continue to stir-fry when it is slightly yellow. The residual heat in the pan will cook the eggs.

2. Heat the pan and rub the bottom of the pan with ginger slices, add more cooking oil, and when the oil is 70% to 80% hot (smoke appears), pour in the egg liquid and stir-fry quickly. When the egg liquid is formed, add a little water, lift the pan and shake it twice. (Some restaurants do this. The eggs fried with a lot of oil and high heat look good, but too high a temperature will destroy the nutrition of the eggs. If you put too much oil, it is not called scrambled eggs, but fried eggs.)

3: Add a little water when beating the eggs, fry the eggs over low heat until they are shaped, then stir-fry over medium heat.

The main reason why scrambled eggs get mushy is lack of experience. If you are a novice scrambled egg, prepare all the ingredients first, heat the oil over high heat, and fry slowly over low heat. You will definitely not get mushy. The more you do it, the more experience you will have. Practice makes perfect. Once the eggs are scrambled, not only will the nutrients be lost, but it will also be harmful to the body. It is best not to eat scrambled eggs.

How to make scrambled eggs

Method 1:

Beat the eggs into a bowl, add a few drops of cold boiled water, stir with chopsticks, and mix the egg white and egg yolk evenly; pour an appropriate amount of rapeseed oil into the pot, when the oil temperature reaches 60% hot, pour in the egg liquid, and when it solidifies on the edge, pick it up with chopsticks. The egg liquid in the middle quickly flows around and pick it up repeatedly. Turn off the heat when there is no egg liquid. Quickly produce fried eggs, which are soft and smooth with a good taste.

Method 2:

Crack the eggs into a container, add a little chopped shallot, a little white vinegar, and a little salt to make egg liquid; heat the pan with cold oil, pour in the egg liquid, stir with a spatula, and when the eggs are fried until golden brown, serve. They are soft, tender and delicious.

Method 3:

Wash and cut the leeks into sections, beat the eggs into a bowl and stir into a uniform egg liquid; take a pan, pour a proper amount of oil into the pan, add in the egg liquid, stir to form, add the leeks and stir fry until soft, add salt to season, stir fry evenly and serve. The eggs taste very delicious.

What to fry with eggs

1. Scrambled eggs with chopped green onions

It is best to use small scallions for chopped green onions. If you don't have them, you can use large green onions. Chop them and put them in a bowl. Beat the eggs and pour them into the chopped green onions. Add a little salt and mix well. Put oil in a cold pan. When the oil is hot, pour the chopped green onion and egg mixture in. Fry one side first and then the other side. You can also use a spatula to fry them, remove them and put them on a plate. That's it!

2. Scrambled eggs with Chinese toon

The weather is still cold in the beginning of spring, so eating Chinese toon is the best way to warm your body and it is fresh and fragrant. The cooking method is similar to scrambled eggs with chopped green onions.

Wash and chop the Chinese toon, and put it in a bowl. Beat the eggs and pour them into the bowl, mix well, add appropriate amount of salt and a little oil. (It will be brighter when fried). Heat the pan and add the oil. When the oil is hot enough, add the Chinese toon and egg liquid, and fry one side first and then the other side. You can use a spatula to break it into small pieces.

Since Chinese toon is a seasonal ingredient, you can only eat fresh scrambled eggs with Chinese toon when it is in season. However, I will freeze some Chinese toon when it is on the market, and when I want to eat it, I can take it out, blanch it in boiling water and fry it.