One action before frying - and the scrambled eggs will turn out perfect: do not rush to break the egg directly into the frying pan
At first glance, there is no simpler dish than fried eggs.
In fact, many cooks constantly face problems when preparing this standard breakfast.
Either the dish burns, or there is a lot of uncurdled protein left, or the yolk turns out to be too dense.
So, making the perfect scrambled egg (hard white, runny yolk) is not that easy.
However, there is one little trick that allows you to achieve the desired result without any problems.
This useful trick was described by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
The Secret to Perfect Scrambled Eggs
The point is this: don't just crack the egg straight into the pan.
First, the product must be divided into two parts.
First, pour the egg white into a heated frying pan. As soon as the transparent mass begins to turn white, put the yolk on top.
As a result, both components will retain the ideal consistency. The protein will completely coagulate and will not burn.
The yolk will be spreading. There will be no white "film" on this part of the dish.
Earlier, gourmets were told how to make pizza from potatoes .
