Frying eggs so that they don’t stick isn’t always as easy as it sounds. Luckily, there is a simple one ingredient recipe that solves the problem in an instant.
Eggs are one of the most versatile foods because they can be an ingredient in an endless number of dishes. Some people prepare them as scrambled eggs, others as poached eggs, but the most popular dish is undoubtedly the fried egg. When the egg yolk has the right creamy consistency, it’s a treat that’s hard to resist.
But despite the apparent simplicity of preparation, achieving the perfect glazed egg is not easy, at least not as easy as one might think, as the egg white usually sticks to the pan and the result is a runny egg because there is no other way to get it out.
Many people try to avoid this problem by using more oil, water or butter, but there is actually a simple trick that anyone can use to prevent fried eggs from sticking to the pan. All you have to do is use an ingredient that you probably already have in your kitchen.
How to prevent eggs from sticking
You may have never thought about it, but preventing fried eggs from sticking to the pan can be done in a very simple way: just sprinkle flour on them before frying. It’s a simple process, the application of which will yield amazing results.
Start by heating a skillet over medium heat, hot enough so that the egg will fry well but not burn. Then add some butter to the skillet, not too much but enough to cover the bottom.
Then sprinkle a thin, even layer of whole wheat flour over the bottom of the mold, making sure it is evenly distributed. After that, gently crack the egg into the pan on top of the flour. Don’t touch it for a few minutes until it is even.
Then allow the egg to fry well, as the flour will keep the egg from sticking, resulting in the egg white being lightly browned while the yolk stays soft inside. The result is a perfectly fried egg: golden brown on the outside and with a soft, creamy yolk inside. This is because the flour allows the egg whites to glide easily and not stick to the pan.
This technique is especially recommended for those who use cast iron pans or if the non-stick coating of the pan has already partially lost its coating. An added benefit is that you don’t need to use a lot of oil, and the risk of an egg jumping out and ruining the kitchen is reduced.
Why use flour when frying eggs?
The reason flour keeps eggs from sticking is that flour creates a very thin film between the egg and the pan, preventing the egg white from coming into direct contact with the hot surface and thus preventing it from sticking. At the same time, the flour absorbs some of the moisture from both the oil and the egg itself, so the dish cooks more evenly.
Another benefit is that flour gives the egg white a golden color without making it rubbery or crispy, making the texture much more flavorful.
How to fry the perfect scrambled egg glaze
Scrambled eggs have a reputation for being unhealthy, but they are actually not that calorie-dense compared to other egg dishes. An ordinary boiled or hard-boiled chicken egg contains about 145 kcal per 100 grams of edible part and only 10.2 grams of fat. If you fry it, there are 185 calories and 14.5 grams of fat in 100 grams.
However, the big problem lies in improper frying, or rather accessorizing this delicacy, which, if simply boiled, drained and fried in olive oil, is nutritious and healthy.
To make the perfect scrambled eggs, you’ll need fried eggs, olive oil (or sunflower oil), and perhaps salt and pepper. Heat a large amount of oil in a frying pan so that it is no thicker than the thickness of your finger, and make sure that it reaches the right temperature, not exceeding the smoking point. You can use a meat thermometer for greater accuracy.
Once the oil is hot, simply pour the raw egg into it and let it slide into the oil as close to the surface of the skillet as possible so it doesn’t break or get dirty. To get the white fried with the top of the egg and the yolk to remain soft, the egg must be browned, that is, coat the white with oil with a whisk, taking care that the oil does not cover the yolk.
When the egg is the desired color, dip a skimmer into the oil , insert it under the egg and carefully remove it to allow the excess oil to drip off.
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