When frying fried eggs, remember to do one more step, don't use a non-stick pan, the eggs will still be nice and round, not crushed

When frying fried eggs, remember to do one more step, don't use a non-stick pan, the eggs will still be nice and round, not crushed

Choose eggs

With omelets, you should choose fresh eggs. New eggs usually have a smooth shell, with a layer of pale white powder on top. Holding the egg feels heavy, shaking the egg doesn't make a sound. If you store eggs in the refrigerator, you need to take them out first to let them return to room temperature.

If you take the eggs out of the refrigerator and crack them into the pan immediately, the oil temperature in the pan will drop quickly. This makes it easy for the eggs to stick to the bottom of the pan.

The secret to omelets that don't stick to the pan

To scramble eggs, many people will use a non-stick pan. However, even without a non-stick pan, you can still have round, beautiful omelets that don't stick to the pan.

Nowadays, many people no longer use non-stick pans but switch to using cast iron pans, stainless steel pans, and cast iron pans because they find that these pans are safer than non-stick pans when cooking at high temperatures.

To create a natural non-stick layer for this type of pan, you need to wash the pan thoroughly and then heat it at medium heat for about 2-3 minutes. Add a few drops of water to the pan. If you see a drop of water forming a circle, run it quickly on the surface of the pan. In physics, this is called the Leidenfrost phenomenon. The stainless steel surface is heated to the point that the food placed in the pan will be in a "floating" state and not in direct contact with the pan surface due to the layer of gas/steam released from the food when in contact with the hot pan.

When the pan is hot enough, add a moderate amount of oil to the pan and lower the heat. If you like richer eggs, use butter to fry them.

Even if you don't use a non-stick pan, the eggs will still not stick to the pan if you know how.

The secret to round, beautiful eggs

Instead of cracking eggs directly into the pan, you should crack them into a bowl. To be more careful, you can separate the whites and yolks. Separating the white and yolk helps shape the egg better, the yolk will be in the middle of the white.

Use chopsticks to gently beat the egg whites. This is a secret to help prevent oil splashing when you put eggs in the pan.

Gently pour the egg whites into the pan until the whites are set. Continue to keep the heat low so that the eggs cook slowly, without burning.

Then, slowly pour the egg yolk into the middle of the egg white. Depending on your preference, you can fry the egg edges until golden and crispy, keeping the egg yolk still runny or fully cooked.

When it reaches your preferred level of doneness, you can take the eggs out onto a plate.