How to make the perfect fried egg. How to make the perfect omelet

Scrambled eggs are an integral part of a delicious breakfast. For those who adhere to a healthy diet, tomatoes and avocados and whole grain wheat bread go well with it. And those who like to eat more heartily prefer it with bacon or slices of smoked meat. Eggs are not only an excellent source of protein, but they are also very tasty and, very importantly, cook instantly.

However, very few people know how to cook the perfect one. You need to know a few things with which, for example, you will get the right consistency and the egg will not spread across the pan. Such properly cooked eggs can be useful not only as a breakfast, but also as a complement to vegetable salads, pasta dishes or even sausages.

Cooking tips:

1. Choose the right pan - Of course, scrambling eggs doesn't require a special pan. The most common cast iron frying pan or non-stick frying pan is sufficient. If you fry eggs in a stainless steel pan, you will need to add a little more oil. The size of the frying pan does not matter, but for one egg it is better to choose a frying pan with a diameter of 20 centimeters, and if you are preparing scrambled eggs for the whole family - 30 centimeters.

2. Determine the correct temperature - eggs are fried over medium heat. If the pan is set over too high a heat, the edges of the scrambled eggs will burn and crust, but the middle will still remain runny. In turn, in a frying pan that is too cold, the egg will fry for a very long time. How to determine the true temperature of a frying pan? Crack the egg into the pan and hear it gurgling. Fry.

3. How to get the perfect top of a fried egg? The greatest art is to balance the middle part of the scrambled egg and its sides. A runny yolk is what separates a great fried egg from a great one. However, always make sure that the white does not remain runny. This is more important. During the cooking process, somewhere in the middle of the stage, you can cover the frying pan with a lid, this will help the egg bake evenly on top. For those who like thoroughly cooked eggs without a runny yolk, the white-crusted egg can be turned over to the “other side” and continued frying for another minute or two.

4. How long to fry? There is no specific time for how long fried eggs should be fried. The egg white will bake within a few minutes, especially if you cover the pan for a few minutes. After the white is ready, as a rule, the yolk is also the desired consistency. You can check the readiness of the yolk by pressing on it with your finger. It is important not to shake or turn the pan while frying, as this can damage the yolk, and this cannot be corrected.

Scrambled eggs are a very simple dish, so everyone can cook it, and almost everyone succeeds.

It is good for breakfast, lunch and dinner, for a light snack or main course. Scrambled eggs are suitable for all ages and both sexes. Firstly, it is very easy to prepare, secondly, the ingredients for its preparation are minimal and inexpensive, and thirdly, this is a super-fast dish for lazy people.

What do we mean by scrambled eggs? Scrambled eggs - a dish of European cuisine, cooked in a frying pan from broken eggs . In Great Britain and Ireland, scrambled eggs and bacon are a traditional breakfast. Spanish scrambled eggs, huevos, are cooked on flatbread. There are fried eggs, when the eggs are carefully beaten into a frying pan, while the yolk remains intact, and the white spreads, and scrambled eggs - when the eggs are poured into the frying pan and immediately stirred vigorously, while the white and yolk form a single whole. Scrambled eggs can be cooked in a frying pan in the oven or microwave. There are a lot of options, as well as recipes.
For those who are very hungry, you can offer scrambled eggs with various additives: tomatoes, onions, mushrooms, cheese, ham, sausage, meat and more exotic ones: fried and salted fish, liver, and even fruit. You can fantasize endlessly about the theme of scrambled eggs and choose the filling to your taste.
How to cook the perfect scrambled eggs so that your stomach growls with pleasure and your soul sings with satiety. There are several simple, but still “tricks”:

1. First you need to start choosing a frying pan for scrambled eggs. It should not be too large, otherwise the protein will spread over it in a thin layer and may dry out or burn too much. A large frying pan is suitable for a large group or an epic scramble of many eggs. It is also not recommended to use a frying pan that is too small, since the protein forms too thick a layer and may not fry. A medium frying pan is the golden mean. It is best to take a cast iron frying pan with a thick bottom - this way you can count on your quick dish not burning. Teflon pans are good for fried eggs, but they are not very suitable for scrambled eggs. Since the secret of scrambled eggs is intensive stirring, and it is better to do this with a regular fork, and in order not to damage the Teflon layer, they usually use a wooden or plastic spatula, which does not stir large lumps very well.
2. The eggs need to be broken into a preheated frying pan with heated oil. If it is cold, the scrambled egg will absorb a lot of excess fat, and if it is overheated, it will quickly burn or quickly brown, but the inside will not be ready.
3. What's the best way to fry eggs? There are several opinions: some claim that real scrambled eggs are made only with butter, others that only with vegetable oil, and still others advocate the use of animal fats or lard. We recommend preparing regular fried eggs or scrambled eggs in a mixture of vegetable and butter. Firstly, this way the butter will not burn, and secondly, it has a positive effect on the taste of the dish. But margarines should be avoided - they add too much extraneous flavor to the scrambled eggs. And in general, not very useful.
4. Breaking fried eggs correctly is an art. You need to hit the shell hard with a clear and quick movement so that it cracks, and at the same time so that its pieces do not fall into the dish. But the yolk remained intact. It is best to do this with a knife, rather than hitting the egg on the edge of the frying pan, as many are used to. And one more note: eggs must be thoroughly washed before cooking so that excess bacteria from the shell does not get into the dish.
5. If you are preparing scrambled eggs from many eggs for a large company, make several cuts on the almost finished white so that the uncooked mass finally gets into the pan and is fried. Warning: make cuts only in the protein!
6. When to salt scrambled eggs? If you are making scrambled eggs, you can season them immediately when the mixture begins to harden. If you cook with fried eggs, be careful, if you salt it first, firstly, the yolks may leak, and secondly, unsightly white spots may form on the yolks, so you need to salt the fried eggs with fine salt shortly before cooking, and it is better to salt the whites so as not to spoil the appearance of the yolk.
7. Scrambled eggs can be seasoned with various spices, for example, black and red pepper, paprika, oregano, marjoram, cumin, sage, turmeric, etc. You can also season with herbs: sprinkle with dill, parsley, basil, chives, etc. ( but after frying).
8. The cooking time for scrambled eggs ranges from 2 to 5 minutes, scrambled eggs cook very quickly - within 1-2 minutes, and you can spend all five on fried eggs. Of course, if you tolerate a runny yolk, you don't have to cover the scrambled eggs. This will spoil the color and consistency of the yolk, and your dish will not cook faster.
9. If you cook scrambled eggs in the oven, it should be well heated to 160-180 degrees, and then you will need literally a few minutes (no more than 4) for real scrambled eggs (so that the yolk is liquid). When cooking in the microwave, you only need to put a piece of butter in a special saucepan and pour in the egg, then put it on full power for 2 minutes. The time varies depending on the power and type of microwave.
10. If you are preparing scrambled eggs with additives, and they are raw (vegetables and meat), you need to first fry them until almost completely cooked and only then pour in the eggs, since the frying time for eggs is much shorter than, for example, potatoes.
11. Scrambled eggs are a fast food dish, so they should be served immediately after cooking and not left for later, otherwise the taste will deteriorate greatly.
12. The egg mixture for scrambled eggs can be beaten immediately with salt and pepper, milk, and sour cream, but this will be a deviation from the rules. Also, for fried eggs, the yolks can be separated from the whites, and the whites can be whipped into a strong foam. Place the whipped whites in a frying pan or on a baking sheet, and lay the raw yolks on top and bake, covered, over a fire or in the oven. There are a lot of variations on this theme.

Each person has their own ideal scrambled egg: some like it fried, while others like it more runny, so go for it and you will succeed!

Bon appetit!

Scrambled eggs are a popular European dish enjoyed not only in Britain, where they are served for breakfast with bacon and fried tomatoes, but also in many other countries. In the Czech Republic, for example, it is served with boiled potatoes and spinach, in Spain it is placed on flatbread, and in the USA, if you order scrambled eggs in a cafe, they will definitely ask you what kind of frying suits you.

Such an abundance of recipes for a seemingly simple dish cannot help but suggest that preparing the perfect scrambled eggs is not as easy as it seems. In our new review, we have collected all the main tips from chefs, following which you will learn how to fry eggs like a pro.

Choose fresh eggs

The success of any dish lies in high-quality and fresh products. Choosing eggs is very simple: the main thing is to always pay attention to the date indicated on the package. The quality of the eggs (in addition to the expiration date, the manufacturer is also important) will be visible when you cook the scrambled eggs. Fresh whites will be denser and will not spread, and the yolk will be convex, distinct, well-formed, and soft yellow in color.

Finally, our regular readers hardly need to be reminded that eggs do not have to be kept refrigerated. If you are used to putting a package of eggs in the refrigerator, it is better to store it not on the door, but on the shelf: constant shaking can also affect the appearance of future scrambled eggs.

Fry in olive oil

Everyone knows about the undeniable benefits of olive oil for our body: the beauty of the face and body, fatty acids that are useful for weight loss, and in the long term, good health of the cardiovascular system and bones.

Why not fry eggs in this oil instead of regular sunflower oil? Fans of Mediterranean cuisine will undoubtedly appreciate all the advantages of this method of preparing scrambled eggs. Lightly heat the oil in a frying pan before cooking the eggs.

The legendary French chef Fernand Poix, founder of the iconic Pyramid restaurant in Vienne, has his own opinion on the ideal scrambled eggs: he advises frying them for a long time, over very low heat.

Don't be lazy about breaking eggs into a bowl

You've probably seen more than once in various training videos or cooking shows how chefs break eggs first into a bowl, and only after that pour them into a frying pan.

In fact, if you have a couple of minutes for this action, do not neglect them in any case: breaking the eggs into a bowl and then pouring them into the pan will not damage the yolk and you will get a very neat scrambled egg.

Don't preheat the pan

We are all used to cracking eggs directly into the sizzling oil on a hot frying pan. So, of course, the scrambled eggs are fried literally instantly, but this is far from the best way to prepare this dish perfectly.

If you want a tender, smooth and even texture, cook your scrambled eggs over low heat, covered. Important: break the eggs only into slightly heated oil.

The famous British chef Gordon Ramsay, whose restaurant has been awarded three Michelin stars, has his own opinion about the perfect scrambled eggs: in order to get a delicate texture and maintain color, he advises never salting scrambled eggs during frying, and adding seasonings only at the very end .

Turn the eggs over

Probably every person who likes to cook scrambled eggs for breakfast has more than once encountered the following problem: the bottom is already starting to burn, and the white on top is barely cooked, maintaining an unpleasant consistency.

The secret to perfect scrambled eggs is flipping. Fry it on each side for a minute or half a minute (it all depends on the temperature at which you cook): this way the white will cook evenly and completely, and the yolk will acquire a pleasant golden color, remaining a little liquid inside.

Add more oil

Anyone who watches their figure and tries to avoid anything overly fatty should shudder to learn that for the perfect scrambled eggs you need a lot of oil... and even on top.

If you don't want to cover the scrambled eggs with a lid or are too lazy to turn them over with a spatula, try pouring hot oil on top of the whites - just the same one you use to fry the egg. This is another way to ensure even cooking of your food.

Jamie Oliver also believes that you should not skimp on oil, and advises removing excess oil from the finished egg with a paper towel before serving.

Try new recipes

Tired of plain scrambled eggs and their perfect, familiar colors? Add a riot of colors and new taste sensations: cook scrambled eggs in a completely new way and find your perfect recipe!

Fried eggs are a traditional men's dish, which became so primarily due to its simplicity. Even the most inexperienced cook can fry eggs without spoiling the taste of the dish. However, often they do not even suspect that there are no limits to perfection in frying eggs. There are many dishes based on fried eggs, but fried eggs remain fundamental. Today we will talk about how to cook it the way the best chefs would do it.

Pan-

A thick-walled cast-iron frying pan with high sides is ideal for cooking scrambled eggs. As with steak, the porous and thick layer of cast iron allows ideal convection of temperatures and allows eggs to be fried quickly and deeply. A medium cast iron skillet can hold multiple eggs at once, making it great for making breakfast for the whole family.

In classic scrambled eggs, the bottom crispy crust is important, which contrasts with the soft yolk. It is preferable to fry scrambled eggs in butter by melting the cube in a hot frying pan. However, olive oil cannot spoil good scrambled eggs, but on the contrary, it will give the eggs an interesting taste.

Sequence of actions -

Heat a tablespoon of oil in a frying pan over medium heat. When the oil sizzles, crack the eggs into it. Fry until the edges are thin and crispy. Season with salt and freshly ground pepper and serve with a piece of toast.

Additives and garnish -

Scrambled eggs are good on their own - even a minimal set of ingredients is enough for good taste. However, there are products in the world that go perfectly with scrambled eggs. The main such product is undoubtedly bacon, which is suitable for scrambled eggs, both fried and raw. Tomatoes also go well with eggs. Sometimes not only tomatoes are added to scrambled eggs (or served with them), but also hard cheese, sausage, fried meat, mushrooms, onions, stewed vegetables and much more in different combinations and variations. An interesting option for scrambled eggs is fried eggs with salmon, which has an unusual taste.

Consistency and roasting -

In Russian cuisine, fried eggs are traditionally cooked on only one side, due to which the yolk remains intact and does not lose its shape. This method exists, but is not mandatory. Scrambled eggs can be cooked on both sides. The main thing here is to preserve the liquid yolk, which serves as a natural sauce for the dish.

Salt and spices -

Let's use the steak analogy again - for a good scrambled egg, a pinch of kosher salt and freshly ground pepper is enough. However, new variables can be introduced into the dish, such as coarsely ground paprika, white pepper and a variety of herbs. Chopped dill in scrambled eggs will give it notes of Scandinavian cuisine, and suneli hops will add a Caucasian accent.

I think I've finally learned how to make the simplest dish on earth. More precisely, not the simplest (as it turned out:), but the most banal. Scrambled eggs!

Thanks to the fact that Yulia made some noise about the fact that in Moscow restaurants they manage to terribly ruin even such a simple dish as fried eggs. After reading Yulina’s next post on this topic, my conscience took hold of me, and I decided to admit that I myself cook scrambled eggs at random; and I usually get terribly angry that it fails to turn out, although I never think about how to cook it correctly.

But I finally delved into the question and found out the most important thing! Namely, what am I doing wrong, and why do the edges burn, or the white does not have time to fry and that’s why there is terrible snot on it, or the yolk floats with a white film, which violates the aesthetic image of the ideal breakfast.

So, 3 simple secrets to avoid spoiling scrambled eggs, and below is the recipe for my version of scrambled eggs - with feta cheese, mushrooms and cherry tomatoes.

№1. First, and most importantly: do not overheat the frying pan! This is probably the most common mistake. If the frying pan is already hot, the protein falling on it does not have time to spread properly and is instantly fried from below, leaving a celluloid crust along the edges. Put the frying pan on the fire, pour in the oil and you can immediately break the egg. This will allow the protein to cook more evenly.

№2. Fry over low heat. Then the whole scrambled egg will be fried evenly, the white will not leave disgusting “snot” on top.
By the way, the best way to combat “snot”, or rather to ensure that not only the bottom, but also the top, is well-fried, is to manipulate the lid. If you cover the scrambled eggs with a lid, the whites are finally fried. But the main thing is not to overexpose the lid - otherwise the yolks will float with a white film, however, if this does not bother you, then go ahead, the lid is your savior! In general, the essence of the second tip is to manipulate the degree of heating of the frying pan: if you eat scrambled eggs often and fry them all the time in the same frying pan, then by experimenting a little with the fire, you will eventually find how high to turn on the burner (somewhere from medium heat to small), and how long to cover with a lid.

№3. And lastly, the most important thing - when the scrambled eggs are fried and you turn off the stove, let the scrambled eggs stand for a while in the pan under the lid. Then the protein will arrive, which may have remained uncooked in some places. I use this time to make tea, cut salad or set the table :)
And if you initially have the “correct” frying pan for scrambled eggs (with a thick bottom and exactly the size needed for your number of eggs), then you can generally turn off the stove much earlier and let the scrambled eggs sit - thanks to the thick bottom, the frying pan will give off heat and “finish frying” ”, and the scrambled eggs themselves will no longer burn. But the main thing is not to get carried away and not to overdo it.

A few more words about scrambled eggs. I don't really like omelettes, but I love fried eggs. However, sometimes I find it too boring and I like to add something else to it. Here is my favorite recipe for fried eggs:

When I put the frying pan on the fire, in addition to the oil, I also pour in slices of champignon mushrooms, halves of cherry tomatoes and crumble a little feta cheese (by the way, if the feta cheese is salty, you don’t need to add too much salt to the scrambled eggs). Then I break 2-3 eggs into it, sprinkle with coarse pepper and fry according to the above principle. Cheese cheese especially makes scrambled eggs less bland.