The fried egg seems to be the simplest dish, but even in such an ordinary business, many make mistakes. Incorrect pan, an insufficiently preheated surface or the use of old eggs can significantly affect the taste and texture of the dish. As a result, the eggs stick, fall apart, turn out to be too dry or, conversely, do not pump properly.

The editors of Foodoboz will tell you about the most common mistakes and ways to avoid them. In order for your fried eggs to be perfect - delicate inside, with an appetizing crust and evenly fried - you need to know a few important nuances.

Using the wrong pan, if the eggs are constantly adhere to a pan or break up during cooking, then the problem can be in choosing dishes. Sleeps with anti -stick coating or well -powered cast iron are best suited. They create a smooth surface, so that the eggs easily turn over and do not stick.

Frying without fat or insufficient amount of fat - this is not only a taste, but also protecting the egg from sticking to a pan. Use butter, olive oil or even bacon fat - they add aroma and form the perfect crust. The butter contains natural emulsifiers that additionally prevent adhesion.

Breaking eggs into a cold pan. The correct temperature of the pan is the key to success. The pan should be well heated before cooking. When you add oil, it should melt and dump a little - this is a signal that can be broken by eggs. If you cook in oil, it should slightly flicker.

Using cold eggs If eggs are just from the refrigerator, they can warm up unevenly, which affects the consistency of the ovarian. Let the eggs warm to room temperature - 5 minutes. If there is no time to wait, you can immerse the eggs in warm (not hot! ) water for a few minutes.

Using old eggs freshness of eggs has a direct effect on their texture during preparation. Fresh eggs are better kept in shape - the protein remains elastic, and the yolk is well held. To check freshness, lower the egg into the water:.

How to cook perfect fried eggs.