How Are Scrambled and Fried Eggs Perfect?

For the perfect scrambled or fried egg, you should use a coated pan. Otherwise, you will not be able to let the egg dish slide optimally onto the plate. In addition, the pan should not be too hot, otherwise, part of the scrambled or fried egg will burn without the rest being cooked.

For a fried egg to be successful, you should use fresh eggs if possible. Then the yolk and white are still well connected. Heat a small knob of butter or a little cooking oil in a pan over medium-high heat. If the pan isn’t warm enough, the yolks can dry out before the whites set. Then gently slide in one egg at a time. The yolk shouldn’t break.

If you salt the transition area between the egg white and yolk a little, the egg white will appear more even in the end. Now let it cook to your liking. If you would like to eat the yolk while it is still liquid, take the fried egg out of the pan as soon as the egg white has set. If you like it a little firmer, leave it in the pan a little longer. Another variant is to fry the fried egg again from the top.

To prepare scrambled eggs, a lower heat level is sufficient. The egg mixture should cook evenly here, but not dry out. Beat about two eggs per person very lightly with a fork – the yolks and whites do not need to be completely mixed together. Heat some oil or butter in a pan.

Salt and pepper the eggs and add them to the pan. Then stir very slowly and gently push the egg mixture back and forth. When the eggs are fully cooked, you can serve them. If you prefer your scrambled eggs to be firmer, you can let them fry longer or leave them in the warm pan for a few more minutes, but no longer on the stovetop.

The scrambled eggs will become fluffy if you mix in sparkling mineral water or some milk with the eggs. It can also be refined with other spices such as nutmeg, fresh herbs, or other ingredients such as tomatoes, mushrooms, ham, or bacon. You can also use the latter for our egg smear recipe.