Create soft, porous inside
To blend egg whites and egg yolks, creating a smooth feeling when enjoying, apply the steps below.
Gold ratio: When battling eggs, add a little unsweetened fresh milk (about a tablespoon for 2-3 eggs) or a few drops of lemon juice. The acid or light fat in milk will help loosen the protein structure, which will expand better when exposed to high temperatures.
How to beat eggs: Don't just beat them until they are normally dissolved. Use a drum batter to beat them hard in one direction until the mixture becomes smooth air bubbles. The more tiny air bubbles, the more porous the eggs will be when fried.
Oil and pan temperature: You need to use a little more cooking oil (or pork fat to increase the aroma) and heat the pan thoroughly before pouring the eggs in. When the egg meets a hot pan, the bottom layer will immediately swell, locking down the moisture inside to prevent the eggs from drying out.
Create crispy rims
A perfect plate of fried eggs must have a golden, crispy but not charred outer border.
Choose a suitable pan: You should use a non-stick pan with a moderate depth or a cast iron pan. A well-heated pan will help the edge directly contact the pan wall and quickly turn crispy yellow.
Reduce heat at the right time: When you just pour the eggs in, keep the heat high for the first 10-15 seconds to inflate the eggs and create crispy rims. Then, quickly reduce to medium heat to allow the middle part to cook while not scorching the outer shell.
Drizzle" tip: During frying, use a spoon to scoop a little hot oil from the edge of the pan and lightly drizzle it onto the egg surface. This method helps the top surface cook quickly without having to flip both sides crispy, keeping the full richness of the yolk.
You can also season with a little delicious fish sauce and a few drops of sesame oil instead of just using salt, the sweetness of the fish sauce will make the egg dish fragrant.
