Often, many people simply beat eggs with a pinch of salt or fish sauce, add some green onions, and fry them in oil. While this method is straightforward, chefs argue that seasoning with just salt makes it difficult for the eggs to achieve the desired softness and fluffiness. To enhance the fried eggs, two additional ingredients can make a significant difference.
Ingredients to Prepare
– Chicken or duck eggs.
– Salt or fish sauce.
– Green onions (optional).
– Starch (corn, potato, or cassava).
– A bit of cold water.
Preparation Steps
Crack the eggs into a bowl, add salt (or fish sauce), and whisk thoroughly to ensure the seasoning is evenly distributed, preventing unevenly seasoned eggs during frying. 
Never add salt directly to the eggs once they are in the pan, as the salt won’t dissolve and will cause the eggs to clump, resulting in a less enjoyable texture.
Next, mix 1 tablespoon of starch with a little cold water, stir until dissolved, and combine with the beaten eggs. Note: Use only cold or room-temperature water, as hot water will partially cook the eggs in the bowl, making the dish less tender.
The ideal ratio is about 1 tablespoon of water per egg. Optionally, add finely chopped green onions for extra flavor.
Heat a pan with oil until it’s about 50% hot, then pour in the egg mixture and fry.
With the addition of starch and water, the fried eggs will be light, fluffy, and moist, avoiding dryness. This makes them particularly suitable for children and the elderly.
With just a few simple tips, the familiar fried egg dish becomes much more appealing, enhancing your family meals.
Wishing you success!
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