Scrambled eggs: Are you eating them healthily?

Introduction: Scrambled eggs are convenient and delicious, but many people end up with eggs that are either broken and shapeless, overcooked, sometimes even burnt to the pan, or have an eggy smell. To address this, Zhang Liang, a senior national chef, told a reporter from the Life Times that by adding two secret ingredients when beating the eggs, you can easily make perfect scrambled eggs.

Okra Scrambled Eggs

The first secret ingredient is cooking wine. Adding it when you beat the eggs not only allows you to use less oil but also makes the eggs more tender and the flavor more savory. A small amount of cooking wine added to the eggs contains a trace of alcohol that significantly speeds up the coagulation of the egg proteins when heated. This makes the eggs set more easily and prevents them from breaking. Furthermore, the proteins solidify before they have a chance to become tough, resulting in a more tender scramble. Additionally, cooking wine is excellent for removing the eggy taste, cutting through any greasiness, and enhancing the flavor. For scrambling about 5 eggs, add around 5 grams of cooking wine. It's important not to add too much and never substitute it with liquor.

Celery Scrambled Eggs

The other secret ingredient is water. When you beat the eggs, add some water and mix them well. Then, cook them slowly over low heat in a pan, and the eggs will have a very tender texture and are less likely to stick to the pan and burn. For about 5 eggs, adding about 50 grams of water is suitable, with a maximum of 100 grams. Adding too much water can cause the oil to splatter violently when it hits the pan. Also, ensure the water and eggs are thoroughly beaten together.

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