Cooking good scrambled eggs is not as easy as it might seem at first glance..
Very often the dish comes out too thin, hard and burnt..
There is one common mistake that deprives a fried egg of tenderness, fluffiness and bright taste.
So, what mistake do many amateur cooks make when preparing scrambled eggs?
This question was answered by Yulia Arkhipova, an expert in the culinary field of the online publication Belnovosti, a cook, and fourth-class baker.
How not to fry an egg
Do you always crack an egg into a hot pan? Don’t do that again!
Due to the sharp temperature change, the protein immediately «seizes» and sticks to the bottom of the dish.
The end result is not fluffy scrambled eggs, but an unappetizing thin «pancake.»
How to cook scrambled eggs
You need to break the egg either into a cold or warm frying pan, but not into a hot one!
If this simple condition is met, the scrambled eggs will turn out perfect.
Firstly, the dish will cook evenly.Preventing the egg from burning will be very easy.
Secondly, the scrambled eggs will become airier.Thirdly, the food will not stick to the pan.
As a result, a seemingly simple breakfast will turn out to be both beautiful looking and very tasty.
