How to make fried eggs delicious

Eggs are high in protein and rich in nutritional value, and are a food that we often eat in our diet. In our daily life, there are many ways to eat eggs, and fried eggs are our most common cooking method. It is also a must-have food for breakfast in many cities. It can be well paired with milk and bread for breakfast, which is delicious and nutritious. In the eyes of many people, frying eggs is a common and simple method. If you want to make delicious fried eggs, you still need to master some principles. Let’s learn about them below.

Tools/Materials

Eggs, oil, salt, onions, pepper

Operation method 1:

01. Wash the green onions, then cut them into chopped green onions and set aside.

02. Take a pot, heat it up, add a few drops of oil, then break the eggs and pour them into the pot.

03. Then sprinkle a little salt and pepper on the eggs.

04. Cook over low heat until the eggs slowly solidify, then sprinkle with chopped green onions.

05. Then turn the eggs over and fry both sides until golden brown.

Tools/Materials

Eggs, pots, seasonings, side dishes, utensils, etc.

Operation method 2

01. Spread a thin flat omelette and eat it in big mouthfuls.

02. Sprinkle a light layer of seasoning on the soft-boiled egg to enhance the flavor and brighten the overall contrast.

03. Use a heart-shaped tool to help you fix the egg more beautifully

04. Of course, the frying pan itself can also rotate once to fry the eggs into round and big ones.

05. A good presentation can also whet your appetite. Pairing it with some brightly colored fruits and vegetables as shown in the picture below will have an unexpected effect.

06. Onion rings and green pepper rings can also be used to fix the shape of eggs. At the same time, the refreshing green pepper flavor is fried and grilled with eggs, the taste is indescribable

Operation method three:

1. Use low heat and a little oil, one tablespoon is enough (I usually add soy sauce after frying the eggs, so I don’t add salt).

2. When the oil starts to smoke, turn off the heat. Quickly beat in an egg. It's intact if it's intact, and it's still good even if it's damaged.

3. After the eggs are basically shaped, pour a small amount of cold water along the edge of the pot. When you hear a crackling sound, cover the pot (this is the same principle as pan-fried eggs).

4. About 30 seconds to one minute (depending on your preferred degree of doneness), add steamed fish soy sauce, seafood soy sauce, light soy sauce, green onions, etc.

Fried egg method 4:

1. Heat the dry pan. You can feel the surface of the pan with your hand. Turn off the heat when it feels hot.

2. After turning off the heat, pour in a few drops of oil. Don’t put too much, just a little bit will do.

3. Sprinkle half a teaspoon of salt and shake the pan to spread the oil evenly (sprinkling salt in the pan can also prevent the eggs from sticking to the pan) 4. Crack an egg into the pan without turning it over

5. Pour in a little water (water can cool down and produce steam). At this time, you can turn on a low heat and turn off the heat when you hear a crackling sound (because water and hot oil will make a crackling sound when put together).

6. Cover the pot and use the residual heat in the pot to cook the eggs. It will be ready in 3-5 minutes.

Fried egg method 5:

1. Prepare local eggs, green onions, salt and peanut oil.

2. Wash the local eggs under the faucet, dry them with a cloth, put them into a container, and beat them with a manual egg beater.

3. Put appropriate amount of salt into the container and stir evenly with a whisk again.

4. Wash the green onions, drain the water, remove the yellow ends, and cut into small pieces.

5. Heat peanut oil in a pan, turn to low heat when the oil is 80% hot, pour in chopped green onion and stir-fry until fragrant.

6. Pour the egg batter into the pan and fry until both sides are golden brown. Use a spatula to cut into small pieces, then turn off the heat and serve. A delicious fried egg is ready. It is golden in color and fragrant, leaving you with an endless aftertaste.