How to stir fry onions and eggs without blackening

The key to keeping onions and scrambled eggs from turning black is to control the heat and the way the ingredients are processed, avoiding prolonged cooking at high temperatures and onion oxidation. After cutting onions, they should not be left for a long time as prolonged exposure to air can cause oxidation and discoloration. Suggest cutting and stir frying immediately, or soaking in cold water to isolate from air after cutting. When stir frying, use medium heat to quickly stir fry and avoid excessive caramelization of onions due to high temperatures. Eggs need to be beaten evenly in advance, and quickly spread into shape after being cooked. The mixing time with onions should not exceed two minutes. Iron pots can accelerate oxidation reactions, so non stick pots can be used to keep the pot clean and rust free. Some varieties of purple onion are more prone to discoloration due to their high anthocyanin content, so yellow onion can be used instead. Adding a small amount of white vinegar or lemon juice to eggs can delay oxidation, but the amount should be controlled to avoid affecting the taste. Keep the ingredients moist throughout the frying process, and pour a small amount of water or broth along the edge of the pot. Consume as soon as possible after serving to avoid darkening due to prolonged heating caused by residual heat.

Pay attention to using fresh onions in daily cooking, and thoroughly peel off the outer dry skin. It is recommended to use fresh eggs within a week, as storing them for too long can cause protein denaturation and affect the color of the finished product. Before frying, all kitchen utensils should be cleaned and free of residue, and the oil temperature should be controlled at around 60% hot. Pairing with brightly colored vegetables such as green and red peppers can enhance visual effects, while supplementing with vitamin C helps inhibit oxidative reactions. If leftovers need to be stored, they should be quickly cooled down, sealed, and refrigerated. When reheating, a short-term rapid heating method should be used.