How to Fried Egg Cake Soft and Delicious

The key to soft and delicious omelet lies in the control of heat, the proportion of egg liquid and the skill of turning over. There are five key points: egg mixture preparation, oil temperature control, flipping timing, ingredient selection, and tool usage.

1. Egg mixture preparation

Adding a small amount of milk or water to the egg mixture can improve its tenderness and smoothness, with a ratio of about 1 egg to 15 milliliters of liquid. Excessive stirring can produce bubbles that affect the taste. Gently beat until the egg white and yolk blend together. If you like a fluffy texture, you can add a little starch, but be careful with the amount to avoid hardening. Salt should be added before cooking, adding salt too early can cause proteins to solidify too quickly.

2. Oil temperature control

Use a flat bottomed pan to preheat until water droplets form beads, then pour in a thin layer of cooking oil. If the oil temperature is too high, the Egg cakes will be quickly coking and hardening, and the ideal state is 160-180 degrees. Wooden chopsticks can be used to test the oil temperature, and it is best to have small oil droplets around when inserting. Maintain a low to medium flame throughout the entire process to avoid local overheating and the formation of burnt spots.

3. Flip timing

The first flip should be done when the egg mixture has solidified by about 70%, and the edges should be slightly raised to a golden yellow color. Use a wide shovel to gently lift from the edge and quickly flip to avoid breakage. The frying time for the second side is shortened to about 30 seconds to maintain internal moisture. After turning off the heat, the remaining heat will continue to heat up and there is no need to fry until fully cooked.

4. Selection of ingredients

Add ingredients such as scallion, ham and so on, and cut them until they are finely chopped. Large particles will affect the molding of Egg cakes. Vegetables need to be blanched and drained in advance to avoid loosening due to water leakage. Cheese and other easily melted ingredients should be sprinkled in after flipping and melted using the remaining heat. Seafood should be pre fried until half cooked to prevent fishy odors from seeping into the egg mixture.

5. Tool Use

Cast iron pots have uniform heat storage but require sufficient preheating, and non stick pots are more suitable for novice operation. The recommended diameter of the pot is 20-24cm. If it is too small, the Egg cakes will be too thick. When frying, use a spatula to lightly press the center to help heat up, but do not press excessively. Immediately move to the preheated plate after completion, as the metal mesh may cause moisture loss.

The fried egg cake can be served with tomato sauce or soy sauce, and the best taste is when it is fried. When the rest of the Egg cakes is reheated after refrigeration, cover it with a microwave oven and heat it in a wet paper towel for 20 seconds to restore its softness. In daily life, you can choose eggs rich in omega-3 and pair them with vegetables such as broccoli to enhance their nutritional value. Pay attention to controlling oil consumption. hypertensive patients are recommended to use a spray bottle to reduce oil intake.