PERFECTLY FRIED EGGS
Perfect fried eggs, sometimes things that look so simple can be annoying. We use a lot of techniques to fry eggs, especially when boiling healthy eggs is involved.
I think the star of breakfast is eggs. A lot of people don’t think you’re full when you don’t eat eggs for breakfast. They’re actually right. Because in nature, the only food the human body digests is the egg. It provides satiety for a long time. Most diet lists are fixture food. There’s even a boiled egg-heavy “Egg Diet.”
Eggs are a risky nutrient for the gallbladder, and if you consume too many eggs and consume little fluid, there is a high risk of forming stones in your gallbladder. When I spent five years doing semi-professional bodybuilding, I ate a minimum of six eggs a day. I think it was my diet that caused my gallstones to come out later. If your bile cut is problematic, don’t consume the egg too much.
Those who eat 3 to 5 eggs per week are twice as likely to develop Type 2 diabetes than those who do not.
It’s not about the egg damage, maybe I’ll talk about it in another article later. Let’s get back to making the perfect fried eggs. We especially want weekend breakfasts to be special, or your friend, your friend, your guest has come to the bed. You want to prepare a delicious and aesthetic breakfast.
Our main fixture food will be healthier and aesthetically look good if you fry the egg the way I say it will. You’ll be able to serve the plates without breaking the egg.
Perfect Fried Egg for 2 people
- 2 teaspoons vegetable oil
- 4 large eggs
- Salt and pepper
- 2 teaspoons butter (10-15g), divide into 4 pieces and get cold
Heat your nonstick pan 30-35 cm over low heat for 5 minutes. While your ceiling is heating up, break 2 eggs into one bowl and 2 eggs into the other bowl. Be careful not to disperse the yellow. Add pepper and salt to the bowls according to your taste. When preheating, we pour our vegetable oil into the pan. We’re heating it up until the smoke comes out.
Bring the heat to medium-high level, add the butter cubes to the pan and stir quickly shake the pan. Adding their butter before breaking the egg will help us to taste it like in restaurants. Quickly pour one bowl of eggs carefully over one side of the pan and pour the other bowl over the other side. Don’t let the eggs touch each other. Immediately close the lid and cook for 1 minute.
Remove the pan from the stove and wait 15-45 seconds for the yolk to cook. The top of the egg yolk will be dull white. If you want the yellow a little harder, you can leave it for up to 2 minutes. Divide the eggs into the plates. You can serve it with toast, bacon.
- Breaking the eggs into small bowls allows them to add them to the pan at the same time, so they cook at the same rate.
- Closing the pan with a lid cooks the egg from top to bottom and up, compressing the egg yolks with white before cooking, and traps heat and vapor.