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How come fried eggs won't burn?

Drop a few drops of oil in the pan, break the egg and pour the egg liquid directly into the pot. Sprinkle some salt on the egg slightly with a spoon and sprinkle some salt on the egg. Wait for the egg white egg yolk to solidify and turn to double-sided golden yolk, the fried egg made with the solidified egg yolk not flowing soup is served with a piece of bread and some tips on melons and fruits to see how cooked you like it.

The easiest way is to fry poached eggs in a non-stick pan. Heat a non-stick pan with a little oil, add the eggs, and pour a little cold water when the egg yolk is about to set, so that the fried eggs are tender and yellow and will not stick to the pan. If there is no nonstick pan, it is not difficult to fry beautiful poached eggs. Let me share with you a few ways.

Control the heat: medium and small heat is the ideal heat for fried eggs. Too much fire will lead to the rapid solidification of the egg, and the surface is easy to scorch; if the fire is too small, the egg will not be easy to solidify and affect the taste. After adjusting the heat, you can wait for the pot to be hot before laying eggs. Heating pots and pans: add oil when the pot is cold, and then heat it slowly so that the oil can be evenly covered over the bottom of the pan.

What should I do if the eggs are cooked in a pot?

1. You can add the right amount of water to the egg liquid, so that the scrambled eggs are not easy to paste and tender. I hope my answer can help you and hope to pay attention to the delicious food of Aunt Yan. Hello, when making fried eggs, put a little more oil and turn on low heat. When breaking in the eggs, the oil temperature should not be too high, and gently push the eggs with a shovel so that they will not burn.

2, it is the problem of oil, and if there is less oil, it is easy to stick and paste as soon as it sticks. Therefore, you can put more oil appropriately, but not too much.

3. [2 tips] before pouring the eggs into the pan, we need to add a little salt to the oil pan, so that if we beat the eggs in and fry them, there will be no sticky pot phenomenon. After the hot pot is heated with cold oil, then pour the oil, then you need to beat the eggs in and start frying. Using this technique, it is also not easy to stick to the pot.

4. The eggs are scorched in a pot because the poached eggs are boiled incorrectly. the eggs are in direct contact with the bottom of the pot, and uneven heating will lead to scorched paste. If the fried eggs are burnt, it can be understood that the fire is too big.

5. First, turn on the low heat and fry the poached eggs over low heat. Heat the pan, put in the cold oil and add a little salt, so that you won't splash the oil. Poached eggs have a bottom flavor. Kill two birds with one stone. Then beat in the eggs and fry them over low heat. After the egg is set, shake the frying pan, and after the egg leaves the bottom of the pan smoothly, turn it carefully with a shovel and let the yolk touch the bottom of the pan.

6. treatment after leaving the pan: put the fried eggs on the plate and gently scrape the bottom of the pot with a spatula to make sure the eggs are completely out of the pan. Season with salt and pepper. Clean the pots and pans: clean the pots and pans in time after frying the eggs, lest the residual egg liquid and oil affect the effect of the next fried eggs. In short, the key to fried eggs not easy to paste is to master the heat, the amount of oil and the timing of turning.

How to fry poached eggs so that they won't be scorched and broken? this trick is very effective. Learn quickly.

Take an egg first! The premise is that you can knock eggs, oh, if you knock bad, the pot will be broken, not to mention the perfect poached eggs ~ PS: students who can't beat eggs can skillfully beat eggs twice! Then choose a pot with a lid (the transparent lid is the best), put a little vegetable oil and heat it over medium heat.

Method 3: put a thin layer of water in the pot. Turn off the heat when the water is boiling and pour in the eggs. Then turn on a small heat and heat it to the degree you like. This method is suitable for those who want to eat fried eggs or one-sided eggs, but are afraid of getting hot, or do not want oil, you can use water instead of fried. Method 4: boil water in the pot. Prepare a tablespoon and put some water in the boiled spoon. Pour the eggs into the spoon. Put the tablespoon into the water.

Don't heat the pot too hot, put in more oil, preferably more than the size of an egg. Do not use large frying in the whole process, it is best to use medium heat and low heat alternately. When beating the egg, get as close to the oil as possible and hit the center of the oil as far as possible, so that it will naturally remain round and fry well.

The first tip is hot pot and cold oil. Many people fry eggs directly by putting oil in the pan and heating them to smoke before breaking them in. It is very likely that the poached eggs are scorched and stick to the pan, and it is easy to spill hot oil and burn themselves in such hot oil. In fact, the nutritional effect of fried poached eggs is greatly reduced, and it is very likely that they will not be able to be shoveled directly in the pot.

As long as the egg is soaked in water over 80 degrees for about 1 minute, and then knocked open into the pot, you will get a complete poached egg, and will not paste the bottom of the pot, using the principle that the egg white solidifies when heated, so that the solidified egg white wraps the egg yolk and is not easy to break. The specific methods of poached eggs are as follows: the materials that need to be prepared in advance include: 3 eggs, 10 grams of oil, 15 grams of fresh soy sauce and the right amount of shredded onions.

Why do fried eggs always stick to the pan?

1. Second, the surface of the pot is not smooth enough, and the food can easily get stuck into the small holes you can't see, causing the pot to stick. Fried eggs happen to take up both: as a fluid, eggs can easily seep into small gaps on the surface of the pan. The protein rich in eggs denaturates, spreads out, condenses together at dozens of degrees, and reacts with the metal ions in the iron pot to form a protein complex insoluble in water, resulting in a sticky pot.

2. Because there are very small but dense scratches on the surface of the pan, coking proteins and other substances will adhere to the scratches when frying eggs. If the surface of the pan is very smooth, or if there is enough oil, the egg whites can no longer touch the pot.

3. If you turn it too early, if the eggs are not cooked, they will stick to the pot. If you want the yolk to be tender, fry it a little and cook it in a pan. The yolk is tender. If you want to be more fried, use a fried spoon to scoop oil over the top of the egg. Fried eggs, is a common food, mostly eaten as breakfast, because of the simple and convenient cooking, delicious nutrition and become a popular food.

4. One is that when you fry an egg, you put too little oil, or when you pour the oil into the pan, you do not shake it evenly around the pan, resulting in not enough oil around the egg, so it is easy to stick to the shovel. There is that you are in a hurry to turn it with a vegetable spoon without waiting for the egg to basically set.