Cooking scrambled eggs... It would seem that what could be simpler?
Many amateur cooks are absolutely confident that they can easily cope with the creation of this simple dish.
But there are several nuances that need to be taken into account!
One mistake and the fried eggs will not be very tasty. In addition, the consistency may be bad.
Poorly fried egg white, completely hardened or completely runny yolk, lack of bright flavor...
Sound familiar? This means you don't know the rules for making scrambled eggs!
How to prepare the perfect breakfast? Secrets shared by the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
Choosing the Right Oil
Do you always cook your eggs in sunflower oil? In vain!
It's better to use butter! Thanks to this product, the dish will acquire a bright taste.
Cutting protein
Did you crack the egg into the frying pan carefully? Did the yolk stay whole and not run?
Very good! Now your task is to… cut the protein.
Make a cut in the still transparent part of the egg that is closer to the yolk.
Why? So that the egg whites are fried evenly. Otherwise, it happens that the edges of the egg are already burnt, but closer to the center it remains not dense enough.
Do not salt the yolk
By the way, regarding the yolk mentioned in the previous point. Don't salt it!
You can sprinkle salt on the white. But not on the yolk! Otherwise, this part of the egg will not look the most appetizing.
Better yet, salt the butter in advance. Then you won't have to sprinkle the eggs with spices at all.
Cooking on low heat
When cooking at high heat, butter will burn quickly.
As a result, the scrambled eggs will not have the most pleasant taste.
Therefore, you need to fry eggs on low heat.
Expert: Julia Arkhipova
