Scrambled eggs and scrambled eggs are probably one of the most popular breakfast options. The dish is easy to prepare, and the speed with which it is prepared suits people who are in a hurry to work in the morning.

However, a fried egg doesn't always turn out perfectly. Gourmets may not be satisfied with the consistency, appearance of the dish and cooking results.

In some cases, the yolk is cooked as it should, and the protein does not completely coagulate, as a result of which the so-called "snot" is formed. In other cases, the white part of the scrambled eggs "seizes", but the yolk also folds.

However, there is an easy way to ensure that balance is maintained when the protein is fully cooked and the yellow part of the scrambled eggs remains runny.

What you need to do to make scrambled eggs perfect

Just pour a little water during the preparation of scrambled eggs, as a result of which the frying process will shift towards steaming.

The white and yolk will cook to the desired consistency. The dish will turn out perfect and it will take a couple of minutes. A signal of the full readiness of the scrambled eggs will be the appearance of a thin white film on the surface of the yolk.

How To Add Water To The Time Of Frying Scrambled Eggs

There are two ways to try.

For the first few seconds, the scrambled eggs should be cooked in a little oil. Water should be added after the protein begins to "get rid of" the transparency. The scrambled eggs will turn out perfect as a result of the evaporated water, so to save steam, cover the pan with a lid.

The second method involves adding water at the beginning of frying. Put a frying pan on the stove, let it warm up. Then you need to pour a thin layer of water on the bottom so that it covers the pan. When the water boils, crack the eggs to prevent the yolk from spreading. Reduce the temperature of the burner and cover the pan with a lid. After a minute, salt the dish and cover again. If the protein you need is liquid, then two minutes is enough, if dense - five.