A list of the contents of this article:

How to make a poached egg?

1. Boil the water in the pot and boil the eggs for seven minutes. If the eggs are too small, you can boil them for six and a half minutes. When the time is up, take it out and soak it in cold water for more than 15 minutes before peeling. The delicious poached eggs will be ready.

2. Wash the eggs with clean water, rub them with baking soda and soak them in cold water for 20 minutes. Add water to the pot and put the eggs in. The water is no better than the eggs. Cover and boil over high heat and cook over medium heat for five or six minutes. Turn off the heat. 04 eggs out, soak the Champions League in cold water for one minute, then peel them off, and a perfect poached egg is made.

3. Take the eggs out of the refrigerator, put them at room temperature and wash them clean. Put the eggs when the water in the pot begins to produce dense bubbles, not boil the water again, but when you see the bubbles rising from the bottom of the pot, cook for seven minutes. It takes about 40 seconds to one minute from the bottom of the pan to the middle of the boiling water. Put it in cold water for cooling, peel off the shell and cut it open. The egg is easy to peel after cooling, and the egg is not easy to break, so the poached egg is ready.

How to fry beautiful and delicious poached eggs?

1. Choose fresh eggs: fresh egg whites are tighter and yolks are fuller, which is essential for fried poached eggs. Temperature control: fried eggs need to use small heat, so that the egg whites can slowly solidify, while the yolk remains liquid. If the fire is too big, the egg whites will solidify quickly and the yolks will harden accordingly.

2. Turn and fry: if you like poached eggs that have been slightly fried on both sides, turn gently after the egg whites have solidified and fry for a little longer. Be careful when turning. You can turn it gently with a wide shovel to avoid damaging the yolk. Out of the pan: when the egg whites are completely solidified and the yolk surface is slightly solidified but the center is still flowing, turn off the heat and bring out the eggs.

3. Peeling: after the egg cools, gently tap the eggshell to crack it, and then peel off the eggshell. Be careful in this step so as not to destroy the shape of the egg. Seasoning: put the shelled eggs into the prepared soy sauce and spices to fully absorb the flavor. The ratio of soy sauce to spices can be adjusted according to personal taste. Slice: cut the seasoned eggs into slices, so that you can see the beautiful heart effect, but also more convenient to eat.

How to control the heat of scrambled eggs?

Adjust the heat: adjust the heat timely according to the solidification degree of the egg. If it is found that the egg solidifies too fast, the firepower can be reduced appropriately; on the contrary, if the solidification is too slow, the firepower can be increased appropriately. The goal is to form a golden crisp shell at the bottom while keeping the egg liquid tender and smooth. Turn and fry: when one side is golden and basically set (usually 2-3 minutes), turn carefully with a shovel and continue to fry the other side over medium and low heat.

Temperature control: fried eggs need to use small heat, so that the egg whites can slowly solidify, while the yolk remains liquid. If the fire is too big, the egg whites will solidify quickly and the yolks will harden accordingly. Preheat pots and pans: before frying eggs, preheat the pan to medium heat to ensure that the egg liquid begins to solidify as soon as it touches the pan surface to prevent the egg whites from spreading. Grease: add a small amount of oil to the pan, which can be butter, olive oil, or cooking oil.

Firepower regulation: once the eggs are put into the pot, the firepower can be adjusted to small and medium heat to keep the temperature of the water in a slightly boiling state. This avoids excessive solidification of the egg whites and allows enough time for the yolk to reach the desired maturity. Timing: the cooking time is usually about 6-8 minutes, depending on the size of the eggs and the degree of crispness that you like. 6 minutes may be more inclined to the more liquid core, while 8 minutes may be closer to semi-solid.

Adjust the heat: adjust the fire to medium and medium heat to keep the water boiling slightly. This can help eggs to be heated evenly and avoid overcooked and endogenous. Timing: set a timer according to the extent of your favorite soft-boiled eggs. Generally speaking, moderately cooked poached eggs can be made in six and a half to seven minutes. If you like the yolks that are more cooked, you can extend the time appropriately.

How can I fry good-looking and delicious poached eggs?

1. Choose fresh eggs: fresh egg whites are tighter and yolks are fuller, which is essential for fried poached eggs. Temperature control: fried eggs need to use small heat, so that the egg whites can slowly solidify, while the yolk remains liquid. If the fire is too big, the egg whites will solidify quickly and the yolks will harden accordingly.

2. If you like scrambled eggs that have been slightly fried on both sides, turn gently after the egg whites have solidified and fry them for a little while. Be careful when turning. You can turn it gently with a wide shovel to avoid damaging the yolk. Out of the pan: when the egg whites are completely solidified and the yolk surface is slightly solidified but the center is still flowing, turn off the heat and bring out the eggs. Enjoy: put the fried poached eggs on a plate and eat them with bread, rice or other staples according to your personal preference.

3. Beat the eggs: gently open the eggs and pour them into a clean bowl. Be careful not to push too hard so as not to damage the yolk. In the process of beating eggs, try to maintain the integrity of the yolk, so that the fried poached eggs will be more beautiful. Egg mixture: gently stir the egg liquid with chopsticks or egg beater to make the egg whites and yolks mix fully. Be careful not to stir it too violently, so as not to produce a lot of bubbles and affect the taste of fried eggs.

4, heat the pot, then drop a small amount of oil, look at the egg can spread out the surface can be stained with oil, do not have the feeling of accumulation. If you feel the oil a little hot for a little while, knock in the eggs. Hold the egg in your hand (horizontally) and hit the table or other large surface area of the stove. The egg breaks from the largest place in the center and can slide into the pot more completely.

5. A poached egg, also known as a half-cooked egg or poached egg, is a kind of fried egg whose yolk center is still flowing. This cooking method requires good control of heat and time to maintain the fluidity of the yolk.

How to make fried eggs without oil sauce

Turn the non-stick pan to a low heat and beat the eggs directly. If you want a more beautiful round or heart-shaped omelet, you can use the mold. After the egg bottom solidifies, add a small amount of water, warm and cool, turn to medium heat until hot. Turn to medium heat and cover for five minutes. If you want to worry about it, you can shorten the time. Turn off the fire. Drop a few drops of light soy sauce according to your taste, or sprinkle salt and black pepper.

Materials: a small bowl of water, half a tablespoon of salt, an egg. When the dry pot is hot, you can feel it with your hands on the surface of the pot. Turn off the fire when you feel hot. After turning off the heat, pour in a few drops of oil, not too much, a little bit can, spread half a tablespoon of salt, shake the pot to make the oil uniform.

After boiling the water, turn to low heat, pour the eggs close to the surface of the water, cover the pot, solidify the surface after 2-3 minutes, and then slowly heat to a satisfactory state. This method is suitable for you who pursue an oil-free and healthy diet. Although the protein is slightly dispersed, it still tastes good.

Step 1: prepare a non-stick pan, a pair of chopsticks and several eggs just taken out of the freezer. Step 2: first, we do not need to fire the hot pot, directly put oil in the cold pot, beat the prepared eggs into the pan, and then gently shake the pan to shake the eggs away.