Each of us at least once in our life fried fried eggs. There is nothing easier than breaking a couple of eggs of any kind over a frying pan with butter and creating a delicious and quick breakfast, lunch or dinner. Moreover, it can be served with any meat or vegetable snacks.
It is traditionally believed that scrambled eggs are a man's dish, as it is most often prepared by bachelors who prefer not to bother with cooking. You will be surprised, but many women do not know how to fry eggs, often overexposing or underexposing yolk and white under the lid. And they get scrambled eggs either half-baked or fried.
In a well-cooked dish, a ruddy crispy bottom crust of protein and liquid yolk are required. It is such a dish that anyone can taste with pleasure, dipping a yellow viscous mass with bread crumb or spreading it with fried eggs on toasted toast!
However, you still need to pay tribute to the area where the dish is prepared. For example, in the countries of the East, scrambled eggs must be fried on both sides in order to exclude the serving of even a slightly damp dish in such heat. In more northern regions, for example in England, it is customary to serve eggs almost liquid so that the protein barely has time to grab.
The type of eggs, like their variety, does not play a special role - chicken eggs are most often common, then preference is given to quail, duck, goose, ostrich and even crocodile. The larger the food, the longer it takes to cook.
It is best to salt the dish at the very end, since whitish traces remain in the places where salt crystals hit the yolk. If desired, you can mix various spices and seasonings, add vegetable slices of tomatoes, bell peppers, onions, zucchini, etc. during frying.
Cook scrambled eggs from eggs at room temperature - the dish will be ready in 3-4 minutes. Whereas for frying eggs removed from the refrigerator, you need at least 5-6 minutes.
Covering the pan with a lid, remember that after 2 minutes the yolk will begin to twitch with a whitish film and thicken. Therefore, do not use the lid for more than 2 minutes.
In a thin pancake pan, the protein fries faster, and the yolk remains liquid. Cast-iron cookware keeps the heat longer, so turn off the heating in advance, while the dish is still half-cooked, and the scrambled eggs will “reach” the required degree of roasting in a couple of minutes.
Choose eggs from farm birds or buy pets from grandmothers at the market - yolks from such eggs bright, orange and the product itself is more useful, especially if you use it to cook dishes for your children.
The most delicious scrambled eggs - in butter! But both lard and vegetable oil are great for making it.
Energize yourself for the whole day by preparing colorful and vibrant scrambled eggs for breakfast, and be full!
Author: Alena Prika
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