Fried eggs without breaking and yolk without falling apart? Learn this trick and become a master instantly!

   In the kitchen, there is a cooking skill that "seems simple but is the most challenging". It does not require sophisticated seasoning ratios or expensive equipment, but it can drive novices crazy and make veterans upset - it is fried eggs.

Don't disbelieve it, a complete sunny-side-up egg has golden and crispy edges, smooth egg whites, and a round and full yolk, without breaking, loosening, or burning. This seemingly ordinary breakfast king, if you want to "land perfectly", do you really master the right method?

Today, we will reveal the secret weapon of fried eggs: "Three-step heat control fried egg method". Whether you like heavy taste or light taste, whether you are a small kitchen in a rented house or a family chef, as long as you master this trick, you can become a fried egg master!

1. Why do you always "fail to fry eggs"? The culprit may be these points!

Don't think that frying eggs only requires oil, pans, and eggs. In fact, there are many "pitfalls" that you may fall into every day to fry a complete and beautiful egg:

1. Out of control of heat

When the fire is turned on, the oil and heat are high? Congratulations, the egg yolk may explode directly. Too low temperature and slow heating? The egg white sticks to the pan and becomes a mess.

2. Wrong choice of pot

Is the iron pan not cooked, the coating pan damaged, and the egg is laid directly without preheating? These small details will turn you into an "egg breaker".

3. Wrong way of putting the egg in the pan

Drop the egg from a high altitude, the egg liquid splashes, and the temperature is not controlled directly? The egg yolk is scattered not by fate, but by skills.

2. "Three-step heat control frying method", novices can also have zero failure!

Step 1: Preheat the pan on medium heat, the oil is hot but not smoking

Use a non-stick pan or a cooked iron pan, add a small spoonful of vegetable oil, and preheat on medium heat. It is best to lay eggs when the oil temperature is controlled to "there are slight bubbles when the chopsticks are inserted, but no smoke".

Tips: You can drop a drop of water to test the temperature. The water droplets dance but do not evaporate immediately, which is just right.

Step 2: Open the egg at low altitude and control the position accurately

Prepare a small bowl, gently knock the egg into the bowl, and check whether the yolk is intact. Put the bowl close to the pot surface and slowly pour the egg liquid in the pot. This can prevent the yolk from breaking due to high-altitude impact, and can also accurately control the position to prevent the egg white from flowing around.

Tips: If you want to fry a "round and beautiful" sunny-side egg, you can use a round mold or a hollow onion ring as an aid.

Step 3: Turn to low heat and fry slowly, cover the pot for more perfection

Immediately turn to low heat after putting it in the pot, and cover the pot for 2 minutes. Low temperature and slow frying can make the egg whites cooked without burning. Covering the pot can allow the heat to evenly wrap the egg surface, making the egg yolk more cooked, and reaching the golden state of tender egg whites and half-cooked egg yolks.

Tips: Friends who like crispy edges can drop a few drops of hot oil on the edge and fry them slightly to get crispy edges.

3. Tips to become an egg master

After mastering the three-step method, you can also upgrade the "ritual sense" and turn an omelette into the protagonist of the circle of friends.

Add some "appearance seasoning":

Sprinkle a little freshly ground black pepper, rose salt, or put a few slices of cherry tomatoes or avocado slices beside the omelette, the color jumps and the texture is immediately apparent!

Learn the "chopstick test method":

Use chopsticks to gently press the surface of the egg yolk. If it is slightly elastic but not broken, it means it is half-cooked; if it is completely smooth, it means it is fully cooked. According to personal preference, accurately grasp the time to take it out of the pan.

Create a "photo angle":

Shoot from the side at 45 degrees, with breakfast bread and a cup of coffee, you will instantly become an Instagram-style life blogger!

4. In addition to omelettes, you can also eat it like this, with endless variations!

Once you master the skill of frying an egg, your egg dishes will open up a new world-

Korean stone pot bibimbap: put a fried egg on it, and mix it with the rice when the egg yolk flows out, which is full of freshness and fragrance;

Italian breakfast pizza: after the pizza is baked, beat an egg and return it to the oven for 5 minutes, and the yolk "bursts" out of the oven, which is unforgettable;

Beef fried egg rice: the fried egg is covered on the grilled beef slices, and the salty and fragrant fusion is just like being in a Michelin restaurant!

5. Things you don’t know about "eggs"

Fresh eggs are not easy to break the yolk: the yolk membrane is tighter, and fresh eggs are more suitable for sunny-side-up eggs;

Eggs taken out of the refrigerator need to be "warmed up": the egg is cold and the oil is hot, and it is easy to break due to thermal expansion and contraction;

Olive oil and butter have different flavors: olive oil is healthier, and butter has a richer aroma. You can choose according to your preference.

6. Conclusion: Mastering the temperature of an egg is also a life attitude

An omelette is not only the starting point of breakfast, but also the most delicate test in the kitchen. Behind those seemingly insignificant steps is the respect for the heat and the control of details. If you learn this trick, you can not only easily deal with the "egg test" in life, but also find the neglected sense of ritual in life in the details.

So, before frying eggs next time, you might as well slow down and remember the "three-step heat control method". Between the rise and fall of the spatula, you may be surprised to find that frying eggs can be so simple and delicious.

From now on, say goodbye to the embarrassment of broken yolks and become an "omelette master". This trick is worth collecting!