Fry Your Eggs Without Soy Sauce: Add This One Ingredient for Perfectly Fluffy, Golden Eggs

Traditionally when frying eggs, people only use fish sauce, which is not enough. Adding a few drops of this ingredient will ensure that the fried eggs are not fishy, fluffy, and golden.

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To enhance the flavor and texture of your scrambled eggs, try the following methods:

Tips for Fluffy and Flavorful Scrambled Eggs:

Lemon Juice

Add 2-3 drops of lemon juice to the egg mixture before whisking. This will help create fluffy, fragrant eggs with a vibrant yellow color.

Scrambled Egg Perfection

Butter

For richer flavor and volume, incorporate a small piece of butter into the whisked eggs. As the butter melts, it creates an “air pocket” between the proteins. This results in a fluffier, more tender texture because the egg proteins are unable to bind tightly together.

Water

Simply add 1-2 tablespoons of water to the whisked mixture of two eggs. This will produce a noticeable difference in the final product.

The addition of water allows the egg molecules to expand further, resulting in a fluffier, larger egg scramble compared to the traditional method. While some may worry about diluting the eggs, most of the water evaporates during the cooking process.

Baking Powder

Adding 1/4 teaspoon of baking powder to two whisked eggs and mixing thoroughly is another secret to achieving fluffy, doubled-sized scrambled eggs. Remember to heat the oil until shimmering before pouring in the eggs and maintaining high heat to facilitate the eggs’ expansion.

Baking Powder Addition for Fluffy Eggs

White Wine

A few drops of white wine will effectively eliminate any eggy odor. Moreover, it enhances the aroma of the eggs.

The method is straightforward: After cracking the eggs into a bowl, add 3-4 drops of white wine, season, and whisk as usual.

Scrambled Eggs with Scallions

Ingredients 

  • 3 chicken eggs
  • Scallions
  • Seasonings: chicken bouillon granules, fish sauce, black pepper, cooking oil

Preparation 

Trim and wash the scallions, then finely chop them.

Crack 3 chicken eggs into a bowl with the scallions, add 1 teaspoon of chicken bouillon granules, 1/2 tablespoon of fish sauce, and whisk until well combined.

To eliminate eggy odor, add 3-4 drops of white wine. Incorporate a little bit of water for extra fluffiness. Alternatively, you can try the other ingredients mentioned above to create exceptionally delicious eggs.

Golden Scrambled Eggs

Cooking

Heat a pan over medium heat, add cooking oil, and wait until it shimmers. Pour in the egg mixture, allowing the bottom side to cook before flipping. Once cooked, remove from heat and serve.

Final Product

Enjoy tender, golden-yellow scrambled eggs that are bursting with scallion flavor.

Tips for Selecting Fresh Eggs

– Hold an egg and shake it gently. If you hear a rattling sound, the egg is old.

– Examine the egg’s surface with your fingers. Avoid eggs with tiny bumps or irregularities on the shell. Opt for eggs with thick, smooth shells for optimal freshness and safety.

– Submerge an egg in a small glass of water. A fresh egg will sink to the bottom, while an older egg will float to the surface.

Frequently asked questions

Adding water to your egg mixture allows the egg molecules to expand, resulting in a larger, fluffier scramble. Don’t worry about diluting the eggs—most of the water evaporates during cooking, ensuring your scramble maintains its flavor and texture.

The secret lies in adding a small amount of baking powder to your eggs and whisking thoroughly. For every two eggs, add 1/4 teaspoon of baking powder. Remember to heat your oil until shimmering before adding the eggs and maintain high heat to facilitate the expansion of the eggs.

A few drops of white wine added to your egg mixture will effectively eliminate any eggy odor and enhance the aroma of your eggs. Simply crack your eggs into a bowl, add 3-4 drops of white wine, season, and whisk as usual.

You’ll need 3 chicken eggs, scallions, and seasonings like chicken bouillon granules, fish sauce, black pepper, and cooking oil. Trim and finely chop the scallions, then whisk them with the eggs, 1 teaspoon of bouillon granules, and 1/2 tablespoon of fish sauce. Add white wine to eliminate any eggy odor and water for extra fluffiness.

Heat a pan over medium heat and add cooking oil. Once the oil is shimmering, pour in your egg mixture and allow the bottom to cook before flipping. Remove from heat when cooked and enjoy tender, golden-yellow scrambled eggs with a burst of scallion flavor.

There are a few simple tests: gently shake an egg to check for a rattling sound (indicating an old egg), examine the surface for bumps or irregularities (fresh eggs have smooth, thick shells), and submerge an egg in water (fresh eggs sink, while older eggs float).
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