The ideal scrambled egg is one whose white is snow-white, completely frozen and at the same time tender, and the yolk is bright and spreading..
Unfortunately, the dish does not always acquire such a consistency and such an appetizing appearance..
So, the white may turn out to be runny or, conversely, too dense, or even burnt.
The yolk often loses its fluidity, becoming too hard.
And this part of the egg may also lose its brightness, becoming covered with a white film. This often happens when cooking eggs under a lid for a long time.
Fortunately, all problems are easily prevented. To do this, the dish must be cooked not only in oil, but also in. plain water.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a cook, and a fourth-category baker, spoke about this approach to creating a traditional breakfast.
How to properly add water when cooking eggs
Pour a little vegetable oil into the frying pan, place the pan on the switched-on burner.
When the frying pan is hot enough, break the required number of eggs into it, trying not to place them too close to each other.
As soon as the whites start to set, pour one tablespoon of water into the frying pan.
As a result, the dish will not so much fry as steam.
You can cover the frying pan with a lid, but for a maximum of 1-1. 5 minutes, so that the yolk does not turn white
The ideal scrambled egg is one whose white is snow-white, completely frozen and at the same time tender, and the yolk is bright and spreading..
Unfortunately, the dish does not always acquire such a consistency and such an appetizing appearance..
So, the white may turn out to be runny or, conversely, too dense, or even burnt.
The yolk often loses its fluidity, becoming too hard.
And this part of the egg may also lose its brightness, becoming covered with a white film. This often happens when cooking eggs under a lid for a long time.
Fortunately, all problems are easily prevented. To do this, the dish must be cooked not only in oil, but also in. plain water.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a cook, and a fourth-category baker, spoke about this approach to creating a traditional breakfast.
How to properly add water when cooking eggs
Pour a little vegetable oil into the frying pan, place the pan on the switched-on burner.
When the frying pan is hot enough, break the required number of eggs into it, trying not to place them too close to each other.
As soon as the whites begin to set, pour one tablespoon of water into the frying pan.
As a result, the dish will begin to steam rather than fry.
The ideal fried egg is one whose white is snow-white, completely frozen and at the same time tender, and whose yolk is bright and spreadable..
Unfortunately, the dish does not always acquire such a consistency and such an appetizing appearance..
So, the protein may turn out to be runny or, conversely, too dense, or even burnt.
The yolk often loses its fluidity, becoming too hard.
And this part of the egg may lose its brightness, becoming covered with a white film.This often happens when scrambled eggs are cooked for a long time under the lid.
Fortunately, all problems are easily preventable.To do this, the dish must be prepared not only in oil, but also in. plain water.
Yulia Arkhipova, an expert in the culinary field of the online publication Belnovosti, a cook and baker of the fourth category, spoke about this approach to creating a traditional breakfast.
How to properly add water when cooking scrambled eggs
Pour a little vegetable oil into the frying pan and place the dishes on the burner that is on.
When the pan is hot enough, crack the required number of eggs into the pan, being careful not to place them too close to each other.
As soon as the protein begins to harden, pour one tablespoon of water into the frying pan.
As a result, the dish will not so much fry as steam.
You can cover the pan with a lid, but for a maximum of 1-1. 5 minutes, so that the yolk does not turn white.
The dish will be ready as soon as the white is completely «set». Thanks to the water, the scrambled eggs will turn out perfect: snow-white and incredibly tender white, bright and spreading yolk.
