What is the oil temperature for frying eggs

It is recommended to use medium to low oil temperature for frying eggs, with the oil temperature controlled between 120 ℃ and 150 ℃ being more suitable. Excessive oil temperature can easily cause protein coking, while insufficient oil temperature can affect the molding speed.

Oil temperature is one of the key factors when frying eggs. Low to medium oil temperature can evenly heat the egg mixture, forming a tender and smooth texture. When the oil level fluctuates slightly but does not smoke, dripping egg liquid will immediately create fine bubbles, and the temperature is moderate at this time. After the egg mixture is put into the pot, it should be quickly stir fried, and the remaining temperature should be used to solidify the inside, avoiding high temperature causing the edges to be burnt and the center to be undercooked. Using non stick pans can reduce oil consumption and make it easier to control the heat.

In special circumstances, the oil temperature needs to be adjusted. If making fluffy hibiscus eggs, you can slightly increase the oil temperature to around 160 ℃ to rapidly expand the egg mixture. However, it should be noted that sustained high temperatures can cause eggs to harden and lose moisture. For fried eggs that need to be kept in a soft state, the oil temperature should be lowered to below 100 ℃ and slowly cooked over low heat. Regardless of the method, it is recommended to choose plant oils with higher smoke points such as peanut oil or sunflower seed oil, and avoid oils such as olive oil that are easily oxidized at low temperatures.

When cooking in daily life, you can first heat the pot to a slight heat and then pour in oil. Use wooden chopsticks to test the oil temperature - after inserting, if there are small bubbles around, you can put the egg mixture. During the frying process, keep the heat low and medium, and when pairing with ingredients such as scallions or tomatoes, add them in portions. Eggs are rich in high-quality protein and lecithin. Reasonable control of oil temperature can maximize the retention of nutrients while reducing the generation of oil oxidation products. It is recommended to have a balanced diet with dark vegetables and avoid cooking methods such as long-term high-temperature frying.