Fried eggs in habitual understanding, are a breakfast. Actually, it is cooked even as addition to such dishes, as hamburger or beefsteak, and just as an independent dish with different additives. If the nobility as it is correct to make fried eggs, then it turns into the real culinary masterpiece.
Will help make fried eggs tasty and beautiful to you several rules. We will consider rules of preparation of classical fried eggs.
Amount of oil
Eggs are fried on a small amount of oil, use only refined oils (for example: "pure" olive oil, corn or sunflower).
Nobody likes fried eggs floating in fat.
Frying pan
The frying pan has to be not scorching, otherwise you will just break off fried eggs when you remove it from a frying pan.
It is also important to choose a frying pan with a flat bottom. In that case you can cook many eggs in one frying pan and they won't roll down in the center, as a result, will prepare evenly.
Heating
Many make a simple mistake, drive in eggs on strongly warmed frying pan. Because of it they begin to hiss and bubble, splash the heated oil and strongly fry from below.
For protein coagulation enough temperature is higher than 60 degrees. Eggs are completely ready when they heated up to 65 degrees as harmful bacteria die at 63 degrees.
Will be to hammer with the best equipment eggs on a frying pan at once after the beginning of heating. It will help to avoid bryzg of the boiling oil, formation of not chewed burned crust from below of egg and not got prepared protein from above.
Salt
It is better to salt eggs at the beginning of cooking until they turned. Thus, salt will be dissolved in liquid egg and will salt it more evenly. If to salt after preparation, salt will remain in an undissolved crystal view of fried eggs surfaces.
The yolk isn't salted as a tribute to an esthetics at catering establishments. In house cooking it has no value. It is unlikely fried eggs ugly will seem to you if on a yolk there are small light spots from salt.
How to make many eggs
If you cook many eggs, then you will face the following problem. Eggs at the edges of a frying pan are cooked quicker, heating up from a frying pan side. If to cover, this effect decreases in insignificant degree, for that at the edges also yolks begin to prepare quicker that too isn't good.
There is a way it to correct, the frying pan needs to be covered improvised from a foil. We take from usual aluminum foil a detour not the surely equal slightly less than diameter of a frying pan. Also we put it on eggs, this cover light and won't spoil fried eggs the weight, but the fact is that at the edges it releases heat because of the small size and an uneven form. At the same time in the center heat remains that allows to cook many eggs evenly.