How to fry eggs. Fried eggs - the benefits and harm to the health of the body

Ingredients:

Sunflower oil refined
Chicken eggs

How much fry eggs

Fried eggs - the easiest snack. This dish with some skill can even prepare a child. The main thing is to learn some nuances. Someone loves to fry eggs on creamy oil, someone - in the vegetable. Someone pursing at first small cubes of Sala or Luke, and then eggs already fry on them.

If you want to get the scramble-glazing scrambled eggs, then carefully break the eggs to the pan, so as not to damage the yolk. Remember that in the ovarian-glaze yolk should remain liquid and spread on the dish, if we drive it with a knife. If you want the yolk to be hard, cover in the last minute-two frying pan on top of the lid. The yolk will immediately drag on top of a white film, and inside will become hard.

Solit only protein, and yolk at the end can be slightly sprinkled with black ground pepper or chopped greens. Serve the scrambled eggs on a warm plate.

How to fry eggs step-by-step instructions with photos:

Step 3.

Pour 1-2 tablespoons of sunflower oil in the pan. Wait 15-20 seconds so oil warmer.

Step 5.

Fry on low heat for about 7 minutes. The protein should be captured, and the yolk inside remains liquid. Protein slightly score. At this stage, the scrambled eggs is ready.

The scrambled eggs is one of those dishes that can be prepared for counting minutes. And it is from her that they start their way to the tops of culinary skill those who first got up to the stove.

It would seem that difficult to smash the eggs to the pan and fry them? But how many burned scrambled eggs were sent to the trash can! And all because they neglected the councils that give cooks and experienced hostesses.

Subtleties of cooking scrambled eggs

For the scrambled eggs, choose fresh eggs. Their quality can be determined by immersing water in the container. The recently demolished egg will lie on the bottom. That which is not one day, will try to climb the surface. Well, an egg that one barrel will be peeking out of the water, to eat risky risky.

Natural scrambled eggs

Washing eggs to break into the plate so as not to damage the yolk.
Put a piece of oil on the pan, warm it up to about 110 °, not allowing darkening. Pour eggs from a plate.
On moderate fire, roast first without a lid, then salting eggs, close the frying pan with a lid and bring the scrambled eggs until readiness.

Scrambled eggs

Preheat frying pan. Lay out on it cut by small cubes of spiches. Finger to light crust.
Carefully scatter eggs into a plate. Fill with a toasted stuck. Cook as a natural scrambled eggs. Do not solit, as salty salty.

Fried eggs with tomatoes

Carefully scatter eggs into a plate.
Tomatoes Wash, pour boiling water for two minutes. Quickly cool, remove the skin. Cut slices, put in a plate, removing seeds.
In a frying pan, heat the butter, put tomatoes. Fry a few minutes until part of the moisture evaporates.
Collect tomatoes in a pile to the middle of the frying pan. Eggs pour the vacant place. Space. Finger until readiness. Sprinkle with chopped dill.

Scrambled eggs with sausage

In a frying pan hears the oil. Cut the sausage with slices, fry on the oil to a ruddy crust.
On the sausage to release eggs. After some time, salute. Close the lid, roast until readiness. Sprinkle with chopped greens.

Fried eggs with mushrooms

Wash champignons, blot with paper towel. Cut slices.
Cut the ham cubes.
In the pan, warm the oil, put mushrooms, give fluids to throw out. Mushrooms slightly fry, add ham. Strip everything together 1-2 minutes. Pour ketchup, pepper, mix.
When the contents of the frying pan boils, release eggs. Do not solit, because in the ingredients of salt is enough. Close the lid, roast until the eggs are ready.

Scrambled eggs

Rye bread without crust cut into thin slices. Then cut them in the form of squares or triangles.
Put the pan and slightly fasten on both sides.
Bread to release eggs, spray. Close the lid, bring until readiness.

Scrambled eggs in sweet pepper

eggs - 3 pcs.;
large Bulgarian pepper beautiful shape - 1 pc.;
salt;
greens;
pipe oil - 20 g.

Bulgarian pepper wash, cut the lid, remove the seeds. Cut it across on rings 1 cm wide.
Each egg will be broken into a separate circle.
Melt oil in the pan. Put the mold from pepper. Press it with a fork so that it does not break off from the bottom of the pan. Pour the egg into this shape. While the egg does not grab, do not clean the plug, otherwise the protein is leaked under the pepper and the perfect figure will not work. Space. Thus, build two more flower.
Finished scrambled eggs with a wide blade to lay out on a plate, decorate greens.

The figure scrambled eggs can be fed in a sliced \u200b\u200bof bread, in a special mold, in a circle of tomato, in a bun.

The scrambled eggs can be prepared in the form of a pupmy. To do this, you need to fry the chatter, and then carefully fold it right in the pan in half and fry on both sides. Such an egg outside is obtained by ruddy and fairy, and it remains tender and juicy.

It can be started with greens, vegetables, mushrooms, sausage.

So that the fried eggs quickly cooled, it is laid out on a heated plate.

And only quite recently I learned that the ovarian-glazing in the Voronezh region (from where my grandmother was coming) met the most respected guests. There were several dozen eggs on a huge frying pan and served in the center of the table. I can assume that they fry with the lard, which, of course, is incredibly tasty, fragrant and satisfying. So the grandmother knew what he asked.

Surely I explained to me, but after all, as always, I didn't want to listen, but to believe and delve into the essence of the tradition - especially. Now it pops up from memory - it lay somewhere in the farthest corners, but it came time, and it took.

About eggs

Of course, scrambled eggs (" yaishnitsa"- Russian colloquial) fried from eggs" straight from the church ", freshness has always been the highest category, dietary. Today we need to be able to choose eggs, which is very difficult. In the store the only landmark is the date on the packaging. The later, the Egg is fresh. The manufacturer, of course, is also important, but if you make a choice between the manufacturer and freshness - my choice is always in favor of freshness.

How to extract fresh egg from the old? In the store it is practically impossible. But when cooking scrambled eggs-glazing (I will talk about it) it will noticeably immediately. Fresh protein will not spread into a thin puddle, yolk will be distinctly convex formed. On the photo on the left of the fresh egg, and on the right - the egg is not the first freshness.

Maybe it has been transported inaccurate for a long time and have been shaking. By the way, that is why the eggs in the refrigerator are better to store not on the door, but on the shelf - they are calmer than them.

Temperature

So, for perfect scrambled eggs, fresh eggs are needed, but what glazing is ideal? Replies are exactly as many as flaps. Someone prefers a toasted, crisp edge and liquid yolk. Someone to taste a soft protein and almost untouched by the heat of yolk. And someone will cover the scrambled eggs with a lid or turn over to completely deliver the protein from all sides.

One important knowledge of the protein is much faster than yolk and it needs to be taken into account when the frying pan is heated. Too hot frying pan - the protein quickly "grab" and roasted, and the yolk will remain liquid. But what is the most unpleasant for many, the upper part of the protein is also poorly splashing due to the thick bottom crust. Poor heated - the scrambled eggs will languish in a frying pan and yolk will be dense like a boiled egg.

Butter

Yes, the most, perhaps, the main thing is to achieve the best flavor of the scrambled eggs - it is followed to fry on creamy oil. Of course, you can cook on olive - less tasty, and with lard - very tasty, but fat. Therefore, optimally - on butter, which will reveal the taste of roasted egg.

Oil should be put on a cold frying pan and only then put it on fire. We do not see how the healing of the pan, so we can make a mistake - to steal pan and oil will immediately begin to burn. Preheat a pan needed with oil - control the heating.

Oil should be enough to cover all the bottom of the frying pan, and not just slightly lubricate. On a small frying pan - on 2 eggs - followed by putting a roughly dessert spoonful of butter.

Salt scrambled eggs at the very last moment before removing from a frying pan or already in a plate.

Option 1: Rosy and roasted edges and liquid yolk crunch

This is, in my opinion, the easiest way. Put a piece of cream oil into a frying pan and put immediately on a strong fire. Oil will start pretty quickly melt and actively hiss. Not aroused to shut down the oil (otherwise it will quickly begin to burn), break eggs and reduce the fire - just above the average. With this method, the bottom of the scrambled eggs is roasted very quickly, the protein becomes dense and worse skips the heat to the surface. You can hardly help the tip of the knife, spreading the protein - the heat of the frying pan will break up and the protein fasterly spare.

Option 2: Soft, but roasted protein and liquid yolk

A frying pan with an oil must be put on the middle fire and warm up to the first signs of hissing oil. Break the eggs and, slightly lifting the fire, to wait patiently when the protein is completely prepared.

Option 3: Equally roasted eggs and below, and on top

There are two technologies here. The first is to leave a liquid yolk with a coaled protein. To do this, heat the pan on high heat, break the eggs, slightly reduced fire. Arming with a spoon and continuously water the egg with hot oil until the scrambled eggs will not bother.

The second technology is a frying pan with oil heat on medium heat, break eggs, reduce the fire and cover the frying pan with a lid. Fry until the protein is ready. But with this method and yolk will be more dense.

If you ask me what scrambled egg I love, I will answer: I love soft protein and liquid yolk, as in the second version.

Olga Sutkin:
"My love kitchen" was so called my first book. Since then, in addition to traditional gastronomy, my husband and I have been engaged in the history of Russian cuisine, wrote a new book - "The unclean story of Russian cuisine." She is about the past of our gastronomy, how she arose and developed. About people who created it. Now there is a continuation of this work - already about the Soviet period. Together with the readers, we are trying to figure it out - whether the Soviet cuisine was a logical stage of the development of the Great Russian Cooking or became a random zigzag of history. Here I will try to tell you how sometimes an amazing way the story comes to our today's world, on our kitchens and tables.

Olga Southkina recipes:

Meat broth

Broth - french word. But on the irony of fate or semantics, even in Russian, it reflects the process: I immediately appear to be a bullous fragrant Navar ...

There is not a single inhabitant on earth that would not use eggs. They are present in the recipes of the peoples of the world, in hundreds of diets and different power systems. Included in special diets, which are recommended for obesity and for therapeutic purposes. This is one of the few animal products that have found such popular use.

Eggs eat in cheese, boiled and fried. The issue of benefit or harm in nutrition, caloric content - interests all who seek to get rid of excess weight. It is important to find out the energy value and possible consequences for harmony in case of their regular use. Whether there are ways to neutralize their excessive nutrition - Consider below.

Fried egg: benefit and diet properties

Modern studies recognized the unequivocal benefits of eggs. But in the past, doctors recommended to limit their consumption with patients with atherosclerosis due to cholesterol content. The situation was fixed when they found out that the lecithin present prevents cholesterol formations. Cholesterol coming with eggs is absolutely harmless and does not contribute to the development of cardiovascular diseases. Eating chicken eggs is preferably with soups, porridge, vegetables or greens. For proper nutrition, do not forget about the importance of fiber for the intestinal operation. Its combination with eggs is the basis of diet food. The protein is necessary for the organism for muscle tissue, and the fiber is to normalize digestion. Avoid combinations with fats of animal origin.
The chemical composition of the egg has more than a dozen useful vitamins. The most weighty eye - Vitamin A. It helps to restore the optic nerve, eliminates the dryness of the eyes, warns the development of cataracts and strengthens the mesh shell.
The active use of eggs in dietary programs is explained by the presence of fatty acids that normalize metabolism, contribute to accelerated weight loss and participate in the prevention of cancers.
Eggs have a special vitamin value. All contained trace elements are in demand by the human body: selenium, potassium, choline, folic acid, magnesium, calcium, iron and biotin. In addition to vitamin A, they are rich in vitamins of the group B, D and tocopherol, etc. The composition includes calcium, which is not fully absorbed due to the effects of protein.
It should be noted that the popularity of eggs is great due to a unique animal protein. The percentage of the absorption of protein components is large enough - to 98%. But in order to achieve such a result of assimilation, they should be occurred after heat treatment. To obtain 30% of the daily protein rate, a person needs to eat a couple of pieces for breakfast.
High-quality egg protein is equal to milk, meat protein according to properties and significantly superior to the speed of absorption.
Still contain amino acid eggs: methionine and leucine. Leucin is especially in demand for children and adolescents. It can be found in affordable products: Soy, beef, peanuts, salmon. Metionine is necessary to remove toxins from the liver, treating depressive states. It can be found in elite varieties of cheese, red calamine, sea fish sesame.

Eggs - a unique and useful product. They combine a number of vitamin components that lead to a general improvement in well-being. Undoubtedly, there are a number of other products that are not inferior to nutritional properties. But it is much easier to whine an egg, rather than bother with the selection of a complex menu with a similar content of vitamins and minerals.

Norm

Do not forget that the excess number of certain minerals and vitamins may damage the human body. Do not abuse fried eggs to avoid adverse consequences. Eating no more than two eggs during the day, you will use the benefit of internal organs and protect yourself from possible diseases. It is not necessary to eat eggs daily. Include them in the mandatory ration 2-3 days in the week, it will be enough.

If harm?

Drumped eggs can only harm people who are sitting on a diet, due to high calorie content.

Caloriciness of fried eggs

The glazing frustle was loved by many fans of a useful breakfast. However, it is not worth a hurry with its use, wishing to get rid of excess fat in the figure. The caloric content of a hundred grams of this dish will be more than 200 kcal. It is worth noting that this figure may vary depending on calorie content and the amount of fat used for frying. Despite the fact that protein calorie is only 50 kcal, it is also not recommended to use during a diet.

The preparation of the scrambled eggs in different ways only contributes to the increase in its calories. For example, a dish cooked on a ceramic frying pan without plant and animal fats contains 175 kcal. And the use of butter will increase this indicator more than 250 kcal.

Video: What will happen if you eat three eggs every day

The simplest daily dish is the scrambled eggs. She is prepared for breakfast, lunch and dinner. In order for the dish to be delicious, you need to observe simple rules.

How to cook scrambled eggs

The most important secrets:

For the scrambled eggs take the freshest eggs, they are called dietic. Fresh eggs have a little sweet taste.
Eggs pour only on a strongly heated frying pan - the scrambled eggs will not stick to the bottom.
For the scrambled eggs, use the medium sized frying pan and with a thick bottom.
Solit the scrambled eggs at the very end. If you do it before, the yolk will begin to spread through the squirrel and the dish will not look very appetizing.
Serve the scrambled eggs with heat-with heat - it is the most delicious.

How to cook egg-glazing

Wash eggs and dry well with a napkin. Pour 1 tbsp in the pan. Vegetable oil and place 1 tbsp. butter creamy. When the oil is completely melted and become hot, pour on it one eggs. Reduce fire to medium. When the protein becomes completely dense, and the yolk will cover barely by a catchy film, salting the dish. Put the scrambled egg to the dish with a flat spatula, so that the yolk is not damaged.

How to cook scrambled eggs with tomatoes

For such a dish, take tomatoes with a very dense pulp.

Rack the frying pan and pour some oil into it.
In hot oil, lay out the mugs of tomatoes and let them roast below.
Tomatoes turn over and satisfy them.
We will release eggs on tomatoes and reduce the fire.
Fry eggs with tomatoes for 2-3 minutes, and then sprinkle and stick them.
Cover the frying pan with a lid and hold the scrambled eggs on the stove for a couple more minutes.
When feeding, sprinkle the fried green onions.

How to prepare scrambled eggs

Eggs let down in a bowl and add some milk to them. Two eggs are enough two spoons of liquid. Eggs and milk mix the whisk and add a little salt. To pour the egg mixture into a frying pan with a melted cream oil and start it quickly to mix with a spatula. When the consistency arranges you, turn off the fire under the skillet.

The scrambled eggs can be prepared in a microwave oven. To do this, smear the dish with oil and pour eggs on it. Very neatly pincise with a wooden wand film over yolks. Place in the stove and install the middle power. Time cooking - 2-3 minutes.