How to keep hard-boiled eggs in the water without falling apart and not sticking to the pan

Do you have a spoon at home? The thing you use for cooking is not a shovel, but a spoon. Crack the eggs into the spoon and put the spoon into it. Put the hot water into the pot and let the hot water flow into the spoon. If the egg whites have a layer of whitening on the surface, pour it into the pot. Another way is to break the eggs in before the water boils and wait until the water in the pot boils. Once the eggs are formed, they won't fall apart. I figured this out by cooking noodles myself, but it's very easy to use. The eggs don't fall apart at all, but the flavor can't get into the heart. . Why don’t the boiled eggs fall apart?

Boil them whole! Or put it in a bowl! Ha ha!

Generally use boiling water and then turn down the heat and break in the eggs! Simmer again! Just wait until the eggs turn white! (The eggs must be fresh) How to prevent boiled eggs from sticking to the pan

First apply a little oil on the bottom of the pan, then pour in water, wait until the water is a little hot (not too hot), then add the eggs and cook them. How to cook eggs without sticking to pans that tend to stick?

Remember the chef’s famous saying: hot pan, cold oil. Regardless of whether you are frying fish or eggs, heat the pan before pouring in cold oil. When the oil reaches medium temperature, add food. This ensures that the pan does not stick.

I have been able to fry poached eggs since I was a child. I remember when I was sleepwalking when I was very young, I went to the stove and fried 2 poached eggs and ate them myself.

Let me summarize my many years of fried egg experience up to now:

White egg white, yolk yolk, soft-boiled type (yolk flowable type)

This type It is often seen in many Western-style meals in movies. Rather pleasant. It looks very tender, like a poached egg that has just graduated from junior high school. The key is not to put too little oil in the beginning, and then turn on a low heat to let the oil heat up. Before the oil is not very hot, beat the eggs in. Be careful when doing so, so that the shape can be very round. Then use a fire no higher than a simmer and watch the transparent egg white turn white. At the same time, shake the pot a little to prevent the eggs from sticking to the bottom of the pot. This kind of poached eggs cannot be flipped and fried. If you beat 2 eggs together at the same time at the beginning, it will be a double yolk white yolk yolk soft heart-shaped poached egg.

The egg white is slightly browned, and the yolk is exposed to a runny heart shape (the yolk is flowable)

This model is very good to eat with noodles. Do not add too much oil. Heat over medium heat until the oil emits green smoke. Beat the eggs gently (do not beat them in too hard). Then turn the heat up slightly, lift the pot slightly and rotate it so that the poached eggs are in the pot. Large rotation. At the same time, due to the centrifugal force of rotation, the egg whites can be fully spread, so they are heated quickly and cooked quickly. With a slightly higher firepower, the egg whites have been fried until they are slightly browned, and the yolks are still fluid. This type of poached egg tastes quite good. Especially when soaked in the noodle soup with pickled vegetables, winter bamboo shoots and shredded pork, and then eaten, the taste is so delicious and the state of mind is so noble, no one must know it.

The egg yolk is not burnt and does not expose the runny heart shape

This model is also very good in ingredients. Don't add too much oil, but the oil temperature should be slightly lower. Heat it over low heat. Before the oil starts to smoke, break in the eggs, then turn the heat to medium, rotate the pot, shake the pot slightly, and see that the bottom of the egg has basically condensed. , turn over immediately (I'm not asking you to turn over, I'm turning over the eggs. Don't make a sudden turn around halfway through frying the poached eggs, which can be scary at the least, or lead to repeated beatings at the worst). Keep spinning. After a while, with a slight tremor, you will find that the egg has slipped and you can turn it back again (the friend who turned over just now can now turn it back). At this time, you can see that the egg yolk is still not completely coagulated, but there is a thin white layer of cooked protein film on it. It feels like the yolk is about to come out but has not yet come out. It is tightly locked in by the egg white and cannot be freed. It also seems that the yolk will flow out when touched (actually it will flow out when touched). It is said that it can be broken by blowing a bomb. Be careful not to break it when you take it out of the pot. It's better to put it in a bowl to cool down a little, pour it with Taikang Yellow Brand spicy soy sauce, pick it up carefully, and put it into your mouth. Because it's tender, the egg yolk rushes out and flows down from the corner of your mouth. This is not allowed. Title.

Ball-shaped crispy soft-poached eggs

This is my original variety of poached eggs.

When it comes out of the pan, it almost looks like a small ball. The whole egg white is completely soft, crunchy and delicious. After biting into it, the egg yolk flows out gently from the opening, even if it flows for a long time. When frying, add more oil and heat the oil over high heat until it is very hot. When it reaches about 8 minutes and reaches 7 minutes, break in the eggs and keep the fire at this time. If it is too big, you can remove the pot from the flame a little; you will see that the eggs will puff up immediately after being put into the hot oil, and you will hear the squeaking sound. At this time, do not move the pot too much, but carefully shake it gently. When the bottom of the egg has solidified and can slide, and the egg white above is rapidly puffing up, gently turn the egg over immediately. At this time, due to the large amount of oil and strong firepower, the water vapor, air, etc. in the puffed egg will quickly expand rapidly due to the hot oil. You can see that the entire egg immediately begins to develop in depth. The previous egg bottom is now Golden yellow, it is quickly lifted up by the swelling egg white below, and bulges widely. After a while, you can flip the egg back over. You can notice that the poached egg at this time is already a very bulging ellipsoid, which can be moved gently with a spoon. The entire outside looks golden and has a certain hardness. At this point it can be served. After standing in the air for a period of time, it will slowly flatten a little, but the whole thing is still full and thick. The bite is extremely rich in texture.

The above are the types of poached eggs that I often eat. I will write these first. There are different types of poached eggs, but they mainly depend on the oil temperature and heat. When frying poached eggs, when the yolk is about to solidify, you can pour a tablespoon of cold boiled water on it, which will make the eggs yellow and tender, with a good color and taste.

The basic method of frying poached eggs is:

Heat a clean wok over medium heat, add a small amount of oil, crack in an egg, wait until the bottom layer forms a crust, and use a spatula to Scoop up half of the egg to wrap the yolk (you can also turn the egg over and fry the other side) into a pouch shape. Fry both sides until tender yellow and take out of the pan (at this time, the egg yolk is basically raw), and add it to the prepared seasoning soup. Put the soup pot over high heat, add appropriate amount of chopped green onion, wine, salt and MSG. After boiling, turn to low heat. After about five minutes, press the poached eggs with your fingers. If they are hard, they are cooked. Fry all the poached eggs in this way.

Operation precautions

1. When frying a poached egg, use a spatula to scoop up the egg and place it in the soup pot. It is not advisable to put it into a container without soup to avoid crushing it;

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2. If there are many poached eggs, it is best to put a few vegetable leaves on the bottom of the soup pot to prevent them from sticking to the bottom;

3. When frying eggs, you should control the heat flexibly according to the speed of the movement. If necessary, you can temporarily remove the heat.

Fried Poached Eggs

Category Whole Meat

Raw Eggs 8

Seasoning peanut oil, refined salt, MSG.

Preparation method

Put oil in a frying pan (preferably a frying pan). When the oil is hot, take out the broken eggs and gently knock them into the oil pan. You can put a few eggs according to the size of the pan. three, but don't get too close. Sprinkle a little salt on each one. Don't put too much salt. When the side of the egg on the bottom of the pot turns yellow, use a spatula to turn it over and fry the other side. Once fried, place it in a basin.

Note: This dish is calculated per table. Green vegetables or other vegetables can be used as side dishes when eating.

Features

Golden color, not broken or damaged, not yellowed, tastes salty and fragrant.

Note

When frying, the pan should be smooth. Add oil after the pan is hot. The fire should not be too high to prevent burning.

Tips for frying poached eggs:

Fried poached eggs tend to have a rough surface. How to fry poached eggs to make them tender, smooth and beautiful in color? The method is to clean the pot, heat it with oil, break in an egg, and when the bottom layer is peeled, use a spatula to scoop up half of the egg, wrap the egg yolk, and make it into a purse shape (you can also turn the egg over), and turn it over. Fry the other side until both sides are tender and brown. Then take it out and put it into the prepared soup pot. Bring to a boil over high heat. Add some cooking wine, chopped green onion, refined salt and MSG. Reduce the heat and simmer for three to five minutes.

In addition, if you sprinkle a few drops of hot water on and around the eggs when they are broken into the oil pan, they will be more tender.

When frying eggs, the oil will explode and splash when exposed to high temperature. You can add a little flour to the oil pan, which is not only explosion-proof, but also the color of the fried eggs will be nice.

When frying eggs, if you find that the white part has become hard, add a little hot water, cover the pot, and fry over low heat until the yolk is cooked. This prevents the yolks from burning and creates perfectly poached eggs. It's that simple.

Use a microwave to fry poached eggs

I usually use a microwave to fry poached eggs. First, apply a layer of oil on the plate, knock the egg into the center of the plate, and then use a toothpick to fry the egg yolk. Poke a few small holes in it and heat it over high heat for a minute. It's delicious.

The most time-saving way to make poached eggs for breakfast (only 1 minute and 15 seconds)

I learned this method from TV, and after practice it feels very practical. The details are as follows: First Add a little water to the bowl (the TV shows a little oil, but the effect is the same with this method), then beat an egg into the bowl, use chopsticks to poke the egg yolk 3-5 times (I usually do 4 times), and then Put it in the microwave and heat it for 1 minute and 15 seconds (my microwave is set to microwave). After taking it out, sprinkle a little soy sauce on the eggs or add no condiments. It's great with milk. The key is that this method is not as time-consuming as ordinary fried poached eggs, and it is good for the panel and is not prone to acne. How to make poached eggs without sticking to the pot

How to cook poached eggs skillfully. Soak the eggs in cold water for ten minutes, then quickly break the eggs into the pot so that the poached eggs will not stick to the pot. (Eggs taken out from the refrigerator can also be used.

How to prevent boiled eggs from sticking to the pan?

Prepare a pot and put in a large bowl of water (actually, it depends on what you want) Boil a few poached eggs (here, one egg is taken as an example), light the fire, wait for the water to boil (that is, when the water bubbles), open the lid of the pot, crack the eggs, and directly

Put the eggs into the pot. Throw away the eggshells. At this time, you will see that the eggs are formed and the yolk and protein are not separated.

Generally, they will not stick to the pot. If you are afraid of it. To stick to the pan, you can use a large spoon, which is the large spoon we usually use to hold soup

Gently hook the eggs (it should be hooking, which is to use a large spoon to pull the eggs, the more you talk about it, the more complicated it becomes

You will know when you make it yourself). If you still want to drink soup, just add seasonings. How to make water-cooked eggs non-stick to the pan

1. Water If it's noodles, don't worry too much about the amount of water. It's better to have more water than less. If it's noodles in soup, remember the saying - "the noodles are exposed, not thin or thick", which means after the noodles are put into the pot. Don't add any more noodles until they reach the surface of the water. 2. Add all the noodles you need into the pot at once. 4. Use chopsticks to remove the noodles. Open it to avoid sticking into a ball. Be sure to spread it and don't throw it in. 5. When the noodles are cooked to the point that they can be cut off with chopsticks, it is ready to be taken out of the pot.

How to make boiled eggs, how to make delicious boiled eggs, boiled eggs

1.3 eggs

2. Wash the eggs

3. Eggs Put it into the pot and add water to the pot

4. Add salt, cover the pot and cook over high heat for five minutes

5. After cooking, add cold water Soak in medium, and you can take it out in about two or three minutes. How to peel and eat the boiled eggs in sugar, how to make boiled eggs in sugar, boiled eggs in sugar

1.1. Beat the eggs in a bowl, but do not Disperse

2.2. Add a certain amount of water to the pot and heat it, but do not boil it. Be sure not to boil it!

3.3. Pour the eggs into the pot. After the egg yolk is coated, use a spoon to gently move the eggs to avoid sticking to the pot. Add sugar.

4.4. When the egg whites are solidified, it is ready. , but the egg yolk has not solidified at this time. If you like to eat cooked eggs, cook them longer to make poached eggs. The poached eggs will never break apart. Why don’t the poached eggs stay in pieces?

1. First of all, When boiling poached eggs, you must choose fresh eggs. Loose yolk eggs are not acceptable. This is the prerequisite for boiling poached eggs well.

Second, although boiling eggs is simple, in order to cook them to a high level, the heat must be controlled. Well, the method is as follows;

1. After the water boils, turn to low heat, then beat in the eggs, wait until the egg whites turn white, use a spatula to stick to the bottom of the pot, and gently shovel the eggs so that they are not hot. Collapse the pot, turn to medium heat and bring to a boil. Remove from the pot. The eggs cooked in this way can meet the above requirements.

2. Master the boiling time according to your own preferences. Such as medium rare, medium rare, medium rare, etc. Generally, it is controlled by yourself between three minutes and seven or eight minutes.