Why add white vinegar to stir fried eggs

Adding white vinegar to stir fried eggs is mainly to remove fishy smell, enhance aroma, and improve the tender and smooth taste. The acidic components of white vinegar can neutralize the gamey smell, promote moderate protein coagulation, and make eggs more fluffy and soft. When stir frying eggs, add a small amount of white vinegar. Acetic acid will react with the alkaline substances in the eggs, effectively eliminating the gamey smell. White vinegar can also lower the freezing temperature of proteins, allowing eggs to form a finer mesh structure during heating, avoiding excessive shrinkage and hardening. This cooking method is particularly suitable for making smooth egg or egg flower dishes, which can make the finished product brighter in color. If you are sensitive to acidity or have excessive stomach acid secretion, you can use ginger juice or cooking wine instead of white vinegar to remove the fishy smell. Some special cooking methods, such as Japanese style Tamaki, pursue the original flavor of egg and do not require the addition of acidic seasonings. When using white vinegar, it is necessary to control the amount. Usually, 3-5 drops of 500g egg mixture can be added. Excessive use can lead to excessive acidity or protein breakdown.

In daily cooking, the amount of white vinegar can be adjusted according to personal taste, and pairing it with appropriate salt and chopped scallions can stimulate freshness. It is recommended to use brewed white vinegar instead of synthetic vinegar to avoid prolonged high-temperature frying and preserve nutrients. Eggs themselves are rich in high-quality protein and lecithin, and a reasonable combination of acidic seasonings can not only enhance flavor, but also help with protein digestion and absorption. Individuals with special constitutions who have gastric ulcers or reflux esophagitis should reduce the use of acidic seasonings.