How to make scrambled eggs very yellow

The key to the golden color of scrambled eggs lies in the full fusion of the yolk and oil, as well as precise control of the heat. The main methods include using fresh eggs, adding a small amount of water or milk, controlling the oil temperature, quickly stir frying, and turning off the heat at the appropriate time.

1. Choose fresh eggs

Fresh eggs have a darker yolk color and higher viscosity, making them easier to form a bright golden yellow color during cooking. Eggs stored for a long time may have thinner yolks and lighter colors. When selecting, freshness can be judged by observing whether the eggshell is smooth and crack free, and whether there is no shaking sensation when shaken. The yolk of free range eggs is usually yellower than regular eggs because they contain more carotenoids.

2. Adding water or milk

Adding a small amount of water or milk when breaking the egg mixture can dilute the protein concentration in the egg mixture, slow down the protein coagulation rate during frying, and allow the pigments in the egg yolk to appear more fully. It is generally recommended to add about 5 milliliters of liquid to each egg, as too much can cause the egg mixture to become too thin and affect its formation. The milk fat in milk can also give eggs a richer aroma and delicate taste.

3. Control oil temperature

It is most ideal to use a medium high oil temperature of about 180 degrees. If the oil temperature is too low, it will cause the egg mixture to absorb oil and turn white, while if it is too high, it is easy to burn. Wooden chopsticks can be inserted into oil, and the appropriate temperature is when fine bubbles appear around them. It is recommended to use vegetable oils with high smoke points, such as peanut oil, which has good stability and can highlight the egg aroma. It is advisable to cover the bottom of the pot with just enough oil, as too much can make the eggs greasy.

4. Quickly stir fry

After putting the egg mixture into the pot, immediately use chopsticks to quickly circle and stir, so that the egg yolk and egg white are evenly mixed. Continue stirring for about 15 seconds until the egg mixture begins to solidify, at which point the yolk pigment can be evenly distributed. Using iron pots with good thermal conductivity can accelerate the uniformity of heating. Be careful to stir fry gently to avoid crushing the eggs and affecting their appearance.

5. Turn off the heat at the right time

When the egg is in a semi solidified state, turn off the heat and use the remaining temperature to fully ripen the egg. At this point, the center of the egg block is slightly soft and the color is most vibrant. Excessive heating can cause proteins to contract and release water, resulting in a lighter and whiter color. Sprinkle a little chopped scallion or cilantro on the plate after serving, which can enhance the fragrance and visual effect through color contrast. To consistently make golden scrambled eggs, it is also important to pay attention to daily dietary combinations. Moderate consumption of foods rich in vitamin A, such as carrots and pumpkins, can help improve egg yolk color. When cooking, you can try mixing eggs with a small amount of turmeric powder, whose natural pigments can make the color brighter. Keep the cookware clean to prevent residue from coking and affecting its color. Clean it promptly with warm water after each use. Choose eggs of moderate size, as excessive size may result in insufficient yolk ratio. There are differences in the yolk color of different types of eggs, so you can try several more to find the most suitable ingredients. After mastering these techniques, even novice kitchen workers can easily stir fry tempting golden eggs.