When you fry an egg in the morning, it sticks, tears, and looks like it's been run over by a steamroller?
You blame the frying pan, the oil, or even the hens that “didn’t lay properly.” But the real reason is you! Or rather, your cooking method. It turns out that eggs need to be… ironed.
Yes, literally. Before you smash them, heat the pan, add a dab of oil, and spread it around with a soft brush, as if you were painting a portrait.
Then the white will lie flat, and the yolk will remain round, like the sun.
And now a shocker: you can't salt the eggs until they're done! Salt draws out the moisture, and the eggs turn into rubber. Sprinkle them at the very last moment - and then the dish will be tender.
Another secret: add a teaspoon of water to the pan and cover with a lid. The steam will lull the yolk and it will become creamy inside, even if you like your eggs hard-boiled.
And most importantly, never use a metal spatula. It scratches the pan and scares the eggs. A wooden or silicone spatula is your best friend.
And if you want to surprise even yourself, break the eggs into a mug, shake them with a fork and pour them into a hot frying pan. You will get something between an omelet and a cloud.
