Making a good omelet is not as easy as it might seem at first glance.
Very often the dish comes out too thin, tough and burnt.
There is one common mistake that deprives fried eggs of tenderness, fluffiness and bright taste.
So, what mistake do many amateur cooks make when making scrambled eggs?
This question was answered by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
How not to fry an egg
Do you always crack an egg into a hot frying pan? Don't do it anymore!
Due to the sudden change in temperature, the protein immediately “sets” and sticks to the bottom of the dish.
The end result is not a fluffy scrambled egg, but an unappetizing thin “pancake”.
How to cook scrambled eggs
You need to break the egg into either a cold or a warm frying pan, but not a hot one!
If you follow this simple rule, your scrambled eggs will turn out perfect.
Firstly, the dish will be fried evenly. It will be very easy to prevent the egg from burning.
Secondly, the scrambled eggs will become airy. Thirdly, the food will not stick to the frying pan.
As a result, a seemingly simple breakfast will turn out to be both beautiful looking and very tasty.
Expert: Julia Arkhipova
