How to fry eggs. Step-by-step recipe for making fried eggs with photos

And only very recently I learned that the most respected guests were greeted with fried eggs in the Voronezh region (where my grandmother was from). Several dozen eggs were fried in a huge frying pan and served in the center of the table. I can assume that they were fried with lard, which, of course, is incredibly tasty, aromatic and satisfying. So grandma knew what she was asking.

She probably explained it to me, but as always, I didn’t want to listen, much less believe and delve into the essence of the tradition. Now it emerges from memory - after all, it was lying somewhere in the farthest corners, but the time had come, and it was needed.

About eggs

Of course, scrambled eggs (“ scrambled eggs" - Russian colloquial) was fried from eggs "straight from the hens", the freshness was always of the highest category, dietary. Today we need to be able to choose eggs, which can be quite difficult. In the store, the only reference point is the date on the package. The later, the fresher the egg. The manufacturer, of course, also matters, but if you make a choice between manufacturer and freshness, my choice is always in favor of freshness.

How to externally distinguish a fresh egg from an old one? It is almost impossible to do this in a store. But when preparing fried eggs (I’ll be talking specifically about that), this will be noticeable right away. Fresh whites will not spread into a thin puddle; the yolk will be clearly convex and formed. In the photo on the left is a fresh egg, and on the right is an egg that is not the first freshness.

Perhaps it was transported for a long time and carelessly, and was shaken. By the way, this is why it is better to store eggs in the refrigerator not on the door, but on the shelf - they are calmer there.

Temperature

So, the perfect fried egg requires fresh eggs, but what is the perfect fried egg? There are exactly as many answers as there are tastes. Some people prefer a toasted, crispy edge and a runny yolk. Some people like soft whites and almost untouched yolks. And someone will cover the scrambled eggs with a lid or turn them over to completely fry the whites on all sides.

One important thing to know is that the white cooks much faster than the yolk and this must be taken into account when heating the pan. If the pan is too hot, the white will quickly “seize” and fry, but the yolk will remain runny. But what’s most unpleasant for many is that the top part of the protein will also not cook well due to the dense bottom crust that has formed. Poorly heated eggs will simmer in the pan and the yolk will be dense, like a hard-boiled egg.

Oil

Yes, perhaps the most important thing to achieve the best taste of scrambled eggs is to fry them in butter. Of course, you can cook it with olive oil - less tasty, and with lard - very tasty, but fatty. Therefore, it is optimal to use butter, which will reveal the taste of the fried egg.

The oil should be placed in a cold frying pan and only then put it on the fire. We don’t see how the frying pan is heated, so we can make a mistake - overheat the frying pan and the oil will immediately start to burn. You need to heat the frying pan together with the oil - control the heat.

There should be enough oil to coat the entire bottom of the pan, not just lightly grease it. In a small frying pan - for 2 eggs - add about a dessert spoon of butter.

Scrambled eggs are salted at the very last moment before removing from the pan or already on the plate.

Option 1: browned and crispy edges and runny yolk

This is, in my opinion, the easiest way. Place a piece of butter in a frying pan and place immediately over high heat. The oil will begin to melt quite quickly and actively sizzle. Without allowing the butter to brown (otherwise it will quickly start to burn), break the eggs and reduce the heat to just above medium. With this method, the bottom of the scrambled egg is fried very quickly, the white becomes dense and does not allow heat to pass through to the surface. You can help a little with the tip of the knife, pushing the protein apart - the heat of the frying pan will burst upward and the protein will fry faster.

Option 2: soft but fried white and runny yolk

Place the frying pan with oil over medium heat and heat until the first sign of oil hisses. Break the eggs and, slightly reducing the heat, wait patiently until the whites are completely cooked.

Option 3: equally fried eggs on both bottom and top

There are two technologies here. The first is to leave a runny yolk while the white is cooked. To do this, heat the frying pan over high heat, break the eggs, and reduce the heat slightly. Arm yourself with a spoon and continuously pour hot oil over the egg until the fried egg is completely white.

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

If you ask me what kind of scrambled eggs I like, I will answer: I like soft whites and runny yolks, as in the second option.

Olga Syutkina:
“The Kitchen of My Love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine and written a new book, “The Uninvented History of Russian Cuisine.” It is about the past of our gastronomy, how it arose and developed. About the people who created it. Now a continuation of this work is being published - this time about the Soviet period. Together with our readers, we are trying to figure out whether Soviet cuisine was a logical stage in the development of great Russian cooking or whether it became an accidental zigzag of history. Here I will try to tell you about how sometimes in a surprising way history comes into our world today, onto our kitchens and tables.

Olga Syutkina's recipes:

Meat broth

Broth is a French word. But ironically or semantically, even in Russian it succinctly reflects the process: I immediately imagine a gurgling, aromatic brew...

“Cooking scrambled eggs is as easy as shelling pears,” any adult will say, “Pour oil into a frying pan, break the eggs, add salt, and that’s it.” However, this dish has a huge number of modifications. Depending on the number of eggs and additional ingredients, the cooking time for fried eggs varies from several tens of seconds to several tens of minutes.

Overcooked eggs are popularly compared to shoe soles. The similarity is quite obvious - brown on the bottom and rubbery-hard on top. Few people like it undercooked either - you can’t even pick up the raw and transparent protein with a fork. Liquid consistency is forgiven only for eggnog.

Simple three-egg scrambled eggs

This recipe is quite suitable for a schoolchild or student who has nothing on hand except a bottle of vegetable oil, a tray of eggs and salt.

In a properly cooked scrambled egg, the yolk remains liquid, and the white acquires a uniform color and the consistency of a good gelatin jellied egg. How long should you fry the eggs to get the consistency described? No more than four minutes with the lid closed and 5 minutes with the lid open on medium heat.

Fried egg with tomatoes

Scrambled eggs with tomatoes are incredibly tasty. Ripe red fruits need to be peeled by keeping them in boiling water for a few seconds.

Pour two tablespoons of unrefined oil into a frying pan, heat it a little and mix with the tomatoes. Let them simmer for about 6 minutes. Break the eggs onto the hot tomatoes. This must be done carefully so as not to damage the yolk shell. Sprinkle with salt and black pepper, cover with a lid and simmer for another 3 minutes. Then remove the lid and wait for the white to harden. As a rule, 10 minutes is how long it takes to fry fried eggs with tomatoes over low heat. For three eggs, it is enough to take five medium tomatoes.

Dish with bacon or ham

Meat with a good layer of fat is suitable for scrambled eggs. It needs to be frozen to make it easier to cut. The thinner the slices of meat, the tastier the dish. For scrambled eggs from three to four eggs, it is enough to take 100 g of bacon or ham. How thin the plates are depends on how many minutes to fry the eggs.

Pieces of meat should be placed in a hot frying pan, lightly greased with oil. As soon as they brown, turn them over. Then immediately, without waiting for them to fry on the other side, pour the eggs onto them, trying to maintain the integrity of the yolk. Then cover with a lid for two minutes and let the eggs soak in the meat aroma. After the specified time has passed, remove the lid and keep the pan on the fire for a little longer. Learn how long to fry eggs by eye. It tastes best when the white has become hard and the yolk has remained almost unchanged, just warmed up. For this scrambled egg, this is about seven minutes, including two minutes of simmering under the lid.

Dish with onions, ham and tomatoes

These scrambled eggs are good for when you don’t have to rush to work, but can calmly do magic in the kitchen. Before we tell you how long to fry scrambled eggs, we will introduce you to the intricacies of cooking tomatoes and onions.

For a family of four people you will need a dozen eggs, 1 kilogram of tomatoes, 300 g of onions and 400 g of ham. In addition to food, frying utensils are also important. A large frying pan with a thick bottom and a transparent lid is best.

Grease the bottom of the pan with oil and place the ham pieces on it. While they are frying, cut the onion into half rings and cover the ham with them. Close the lid and simmer for a few minutes, during which time cut the tomatoes into thin circles.

Open the pan and turn the ham and onions over. Place the tomatoes on top and close the pan again. Let simmer for another five minutes. Decide whether to add salt and pepper or not, based on the taste of the ham. As a rule, it contains enough spices. Anyone who likes it spicy should better use a salt and pepper shaker and season only their portion. After all, we envision a Sunday breakfast that the children will also eat.

When the onion is soft enough, you can move on to the main ingredient, namely the eggs. They need to be broken into a frying pan, trying to place them at the same distance from each other. Even if the yolk spreads, it’s okay. How long you need to fry scrambled eggs, be guided by how they look through the glass of the lid, but remember - you should keep the eggs on the fire for no longer than five minutes. Divide the finished dish into sectors and place on plates. Sprinkle herbs on top.

Fried egg with pork lard

We won’t talk about how many calories this dish contains, but we think it’s useful to remind you that it is very energy-rich, so we don’t recommend making it too often, otherwise you’ll have to go on a diet later.

A seventy-gram piece of lard should be cut into very thin slices and placed in a hot frying pan. As soon as the slices become transparent and melt a little, they need to be turned over and filled with eggs. Three pieces will be enough even for an adult man. Reduce heat to low and wait until the whites harden. How long should you fry lard to make it juicy? No longer than three minutes.

Dish with young zucchini

Zucchini of milky ripeness is perfect for summer scrambled eggs. They need to be washed, cut into rings and salted. After 7 minutes, when the salt has sufficiently soaked them, the zucchini should be transferred to the bottom of a hot frying pan, greased with oil. When they are sufficiently fried, turn them over and pour in three eggs. Sprinkle with pepper. Determine how long you need to fry scrambled eggs in a frying pan based on the state of the protein. A dish with zucchini takes a little longer to cook than with lard or bacon, but also not for too long. In 5 minutes it will be ready. Sprinkle it with parsley or dill and start eating.

Dish with potato slices

For scrambled eggs, take boiled potatoes and cut them into circles 0.5 cm thick. Melt a small piece of butter in a frying pan with a thick bottom and place the potatoes on it. When the bottom is crispy, turn it over and pour the contents of three eggs directly onto it. Sprinkle with young dill and cover with a lid. How long should you fry eggs in butter without burning them? About the same as on unrefined vegetable. The potatoes will absorb excess oil and become especially tasty. The heat under the frying pan should be high at first. After 3-4 minutes, turn it down and bring the dish to readiness on the lowest flame.

Dish with pasta, mozzarella and tomatoes

Cut six tomatoes as finely as possible and simmer in a frying pan with butter. When the water has evaporated sufficiently and the volume of the tomato mass has been reduced by half, crumble the boiled pasta and soft cheese onto them, preferably mozzarella, and pour in the eggs. There is no need to add salt, as there is enough of it in the cheese. Cover the pan with a lid and leave to simmer. How long to fry eggs in a frying pan, let your intuition and culinary experience tell you. We believe that the dish should not be stewed for longer than 6-7 minutes. While the scrambled eggs are cooking, chop the dill. Sprinkle it over the finished dish and enjoy a truly Italian dish.

Dish with champignons

Champignon mushrooms are perfect for preparing morning scrambled eggs. After all, they can even be eaten raw, so short heat treatment, which is acceptable for eggs, is also ideal for champignons.

Onions and mushrooms should be cut as finely as possible and placed in a frying pan with melted butter. Salt, add pepper and nutmeg. Simmer until the volume of the mushrooms is reduced by half. Break three eggs into the pan and cover with a lid. After three minutes, remove the lid and keep it on the stove for a couple more minutes. Place on plates and sprinkle generously with dill.

Fried egg with spinach

These spring scrambled eggs can be prepared not only with spinach, but also with sorrel or arugula, as well as with different types of lettuce.

Chop the spinach finely and place in a frying pan with butter. As soon as the greens darken and settle, they need to be sprinkled with grated nutmeg. Immediately after this comes the turn of the eggs. They need to be broken and poured into the very middle of the pan. Then lift the spinach from the edges and cover the eggs with it, leaving a window for the yolks. Grate the hard cheese and sprinkle over the scrambled eggs, carefully avoiding the yolks.

One egg is enough for one small serving. The frying pan should have a small bottom diameter - about 15 cm. For a larger portion, the number of eggs should be increased. The duration of cooking depends on how many eggs were used to prepare the dish. It is determined by the condition of the cheese. When it completely melts and spreads evenly over the spinach, the dish can be considered ready.

Instead of a conclusion

We consider it useful to remind you that in order to avoid infection with salmonellosis, use only whole eggs with intact shells for scrambled eggs. Wash them with soap before adding them to the dish.

For scrambled eggs, use only thick-bottomed or non-stick pans.

Never leave the kitchen while preparing this simple dish, because the taste and quality of the eggs depend on how long you fried them. Even one extra minute on the stove can ruin everything, but talking on the phone or viewing information from the Internet have a strange property of taking away attention and making a person forget about time. As you understand from our article, the question of how long to fry scrambled eggs is by no means idle. Use our tips, and your first scrambled egg won’t turn out to be “lumpy.”

Fried eggs. Scrambled eggs are a popular dish all over the world, which is made from eggs fried in a frying pan.

There are two main types of scrambled eggs, depending on whether the cook’s goal is to keep the yolk intact. In fried eggs, the yolk remains intact, but in scrambled eggs, on the contrary, it is mixed. The latter option, of course, is very close to an omelet, however, it is also customary to add milk and flour to omelettes in Russian cuisine, which fundamentally distinguishes scrambled eggs from an omelet.

In many countries, scrambled eggs are a traditional breakfast. When it comes to Russian cuisine, scrambled eggs are a popular dish for any meal. Scrambled eggs are especially loved by men who have to take care of themselves, students who never have time or money to prepare other food, as well as teenagers, because scrambled eggs are the first dish that a mother teaches her grown-up child to cook.

Scrambled eggs are fried in different types of oil - both vegetable and butter (or margarine). You can add a variety of ingredients to the eggs - for example, grated cheese, sliced tomatoes, slices of ham, onions fried with mushrooms, etc.

Scrambled eggs are best fried in a medium-sized frying pan. This will allow it to bake evenly and not dry out. Of course, the determining factor in choosing the size of the pan is the number of people for whom the scrambled eggs are being cooked. If there are several of you, it is better to take a large frying pan.

Before preparing this simple dish, the eggs need to be thoroughly washed so that harmful bacteria from the shell do not get into the scrambled eggs.

The eggs should be broken into a frying pan heated with oil. In this case, the dishes should not be hot - the scrambled eggs will “set” very quickly, but the inside will not be ready.

The rule of breaking eggs is very important, especially if you want to keep the yolks intact. The egg must be hit with a quick and precise movement. This can be done either with a knife or on the edge of a frying pan.

Make sure the protein is well cooked. To do this, pick up the protein with a fork or make a couple of cuts in the protein with a knife. But carry out these manipulations very carefully so as not to touch the yolk, which will immediately spread throughout the pan. If you cook with fried eggs, it is better not to close the lid. By the way, scrambled eggs can be cooked not only in a frying pan, but also in the oven and microwave.

You can salt and pepper the scrambled eggs immediately, but it’s better to add fried eggs a minute before they’re ready. At the same time, use fine salt so that there are no salt spots left on the yolk.

Spices such as black and red pepper, paprika, turmeric, marjoram, oregano, cumin, etc. are suitable for scrambled eggs. Also, any greens go well with eggs - parsley, dill, basil, green onions.

The simplest everyday dish is scrambled eggs. It is prepared for breakfast, lunch and dinner. To make the dish tasty, you need to follow some simple rules.

How to cook scrambled eggs correctly

The most important secrets:

For scrambled eggs, take the freshest eggs, they are called diet eggs. Fresh eggs have a slightly sweet taste.
Pour the eggs only into a frying pan that is very hot with oil - the scrambled eggs will not stick to the bottom.
For scrambled eggs, use a medium-sized frying pan with a thick bottom.
Salt the fried eggs at the very end. If you do this earlier, the yolk will begin to spread over the white and the dish will not look very appetizing.
Serve scrambled eggs piping hot - they taste the best that way.

How to cook fried eggs

Wash the eggs and dry them well with a napkin. Pour 1 tbsp into the pan. vegetable oil and put 1 tbsp. butter When the butter is completely melted and hot, pour the eggs over it, one at a time. Reduce heat to medium. When the white becomes completely dense and the yolk is covered with a barely perceptible film, add salt to the dish. Place the scrambled eggs on a plate using a flat spatula so that the yolk is not damaged.

How to cook scrambled eggs with tomatoes

For this dish, choose tomatoes with very dense pulp.

Heat a frying pan and pour some oil into it.
Place tomato slices into hot oil and let them fry on the bottom.
Turn the tomatoes over and salt them.
Release the eggs onto the tomatoes and reduce the heat.
Fry the eggs and tomatoes for 2-3 minutes, and then salt and pepper them.
Cover the pan with a lid and keep the scrambled eggs on the stove for a couple more minutes.
When serving, sprinkle the scrambled eggs with green onions.

How to cook scrambled eggs

Drop the eggs into a bowl and add a little milk to them. Two tablespoons of liquid is enough for two eggs. Mix the eggs and milk with a whisk and add a little salt. Pour the egg mixture into a frying pan with melted butter and begin to quickly stir it with a spatula. When you are happy with the consistency, turn off the heat under the pan.

Scrambled eggs can also be cooked in the microwave. To do this, grease a plate with oil and pour eggs onto it. Very carefully pierce the film over the yolks with a wooden stick. Place the plate in the oven and set the power to medium. Cooking time – 2-3 minutes.

Continuing the series of master classes on creating simple and tasty egg dishes, today I will talk about the favorite food of bachelors and students.

It’s not hard to guess that we’ll be talking about how to cook fried eggs in its simplest form, so that it looks and tastes perfect. For variety, we can complement it with fried bacon, as they do in Great Britain or Ireland, serving the traditional scrambled eggs at the table for breakfast.

Fans of a heartier breakfast or afternoon snack can combine natural fried eggs with fried meat, mushrooms, potatoes, fresh tomatoes, green onions, zucchini, spinach, green beans, Brussels sprouts and cauliflower, cheese and other favorite products in various combinations.

Fried eggs - frozen sun

Scrambled eggs deserve their name because of their appearance after heat treatment of the eggs. The yolks are to blame, they remain intact and look like eyes. A classic fried egg is a completely coagulated white and a liquid but slightly thickened yolk.

In English, fried eggs sound like “sunny side up,” which means the sun on top, but the British themselves do not eat this dish very often, mainly on weekends and holidays.

But the Spaniards prepare their fried eggs “huevos estrellados” - Spanish for “broken eggs” - for dinner and serve them with homemade fries. Bulgarians will definitely add their own twist to the culinary recipe and treat you to fluffy scrambled eggs with onions, tomatoes and pieces of homemade cheese.

Eggs for making fried eggs must be fresh, since the yolk of stale eggs often breaks when moving the raw egg from the shell to the frying pan. The “Your Cook” portal is a real storehouse of the most useful kitchen tips, including several ways to check eggs for quality.

The calorie content of fried eggs ranges from 215-220 kcal per 100 g of product. The exact figure will depend on what type of cooking fat (butter, olive or vegetable oil, bacon grease) and how much you use to prepare the dish.

How to eat fried eggs correctly

Proper eating is the very process that we pay the least attention to, but which plays an important role not only in digestion, but also in creating a good mood.

In addition, some dishes require special knowledge and skills in using serving utensils so as not to feel clumsy. Fried eggs, of course, are not a slippery oyster, but you also need to be able to eat them beautifully.

As soon as we cut the yolk, it treacherously begins to spread all over the plate, and you can “catch” it with a piece of bread crumb only with your family, but not at a dinner party. It is for this purpose that when serving fried eggs, it is “accompanied” by a teaspoon, with which the yolk is carefully pierced and scooped out, and only after that the white and other components of the dish are eaten with a fork and knife.

How to fry delicious fried eggs: culinary tricks

Choosing the right frying pan

First, the size of the pan must match the number of scrambled eggs needed. A large frying pan is suitable for a large friendly company and a grandiose fried egg. Otherwise, the lonely protein will spread in a thin layer along the bottom of the pan and most likely it will turn out very dry.

A very small frying pan is usually used for serving dishes in portions in a restaurant, but you should not cook scrambled eggs at home in such a frying pan, as they may not fry properly due to the thick layer of protein. Conclusion: you need a medium-sized frying pan, preferably cast iron and with a thick bottom.

Breaking eggs correctly

This should be done with a knife directly onto the frying pan, and not by cracking the egg on its edge. This way you will avoid breaking the yolk and getting shell pieces into the dish. Oh, and don't forget to wash the eggs thoroughly before using them.

Salt the fried egg on time

The ideal time to salt scrambled eggs is shortly before they are ready. It is better to salt the whites with fine salt so as not to spoil the appearance of the yolk and not to violate its integrity.