For those who are not an avid lover of "frying", but prefer fried eggs, so to speak, not smeared on a frying pan, this version of its preparation will be a real find. The yolk will be tender, covered with protein, and there will be no dried edges.
You don't have to do anything special, although some features are present. First of all, we take eggs, the number of which depends on the degree of appetite and the number of people for whom the dish is being prepared. They must be washed and wiped and dried well. In this case, this point is important.
We put the pan on the stove and pour oil, namely olive oil. We are waiting for the oil to warm up a little, but not boil, as you can earn a burn, because you will have to add one ingredient to it. Nothing fancy - just water.
It is necessary to pour water very carefully so that the splashes do not burn the skin, and only a couple of spoons. It is best to do this with your arm outstretched, and it is more convenient to pour it from a teapot. Water almost immediately boils on top of the oil.
Further, one egg is broken into a frying pan, which is grabbed almost immediately from below. Oil forms a film with water, so the egg does not stick to the bottom at all. Now you need to salt and pepper the fried eggs and, after thirty seconds, close the pan with a lid.
This makes the fire less. The cooking process ends under the lid. As a result, the yolk turns out to be hidden in the egg, there are no burnt and dry places below. By and large, the egg is not even fried, but boiled in oil with water and steam. Here is such a boiled-fried eggs with a very delicate protein and yolk.
It will be no less interesting and useful to find out what 6 rules will allow you to cook the perfect scrambled eggs.