Fried eggs

How to make a protein breakfast beautifully fast and healthy! How to fry fried eggs so that the yolk retains a bright yellow color, does not spread and does not tighten with a whitish film on top? We will tell you all the secrets of the right scrambled eggs in this recipe. With our tips, the dish will turn out the first time.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Eggs (large selections)

Butter

Salt

to taste

Decoration:

Bread

Cherry tomatoes

Parsley

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 9 g

Fats 41 % 13 g

Carbohydrates 31 % 10 g

199 kcal

GI: 10 / 0 / 90

Step-by-step preparation

Cooking time: 15 min

Step 1:
How to make fried eggs? First, prepare the necessary ingredients. Take large, selected eggs. To make the scrambled eggs not only delicious, but also beautiful, it is better to use rustic eggs with a large yolk of a rich yellow color. Be sure to take fresh eggs. You can replace butter with vegetable oil.
Step 2:
Put the pan on a slow fire (I have this mode 2 of 9) and warm it up well. This may take up to 5-7 minutes. Put a piece of butter and melt. When the butter starts to bubble, carefully and slowly break the eggs into the pan, trying to keep the yolk intact. It is very important to warm up the pan in advance so that the protein, when in contact with the hot surface, immediately catches and does not spread over the entire pan in a thin layer.
Step 3:
Fry the fried eggs on low heat without a lid for about 5 minutes. The protein should seize, and the yolk should remain semi-liquid and bright. So that the yolk does not tighten with a whitish film and retains a semi-liquid consistency, it is better not to cover the pan with a lid. And if you cover it, then no longer than 1-2 minutes. In this case, the fire can not be added, otherwise the fried eggs will quickly fry and the yolk will harden.
Step 4:
In general, it is better not to leave the stove, so as not to miss the moment when the proteins are ready, and the yolk is still liquid. Salt the scrambled eggs at the very end and only the protein part, since white ugly spots will appear on the yolk from the salt.
Step 5:
Transfer the finished scrambled eggs to a dish, garnish with halves of cherry tomatoes, slices of bread and sprigs of greens. Bon appetit!

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

In properly fried scrambled eggs, the protein burns and retains its white color, and the protein does not spread, even if you lift the scrambled eggs vertically.