Sutki Ranna
Hello!!!
My dear friends!
This is @md-raju from #Bangladesh 🇧🇩
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| Shot by | md-raju |
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| Shot by | md-raju |
| Mode | Normal |
| Device | Symphony |
| Subject | Descriptions |
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| Shot by | md-raju |
| Mode | Normal |
| Device | Symphony |
Saying that, we have accrued some helpful guides for getting it right first time. Explore our collection of guides for cooking meat to perfection, from the prolific beef and chicken to lesser-cooked specimens such as quail or grouse.
How to Fry Eggs
These step-by-step tips will teach you how to make fried eggs that are perfect every time, whether you like tem sunny side up or over easy.
Step 1: Sunny Side Up
For sunny-side-up eggs, start with a hot nonstick skillet on medium heat. Swirl in a little butter. Tip: Olive oil or bacon drippings will work great, too.
Step 2: Crack the Eggs
Crack the eggs into individual bowls. This way you can inspect for broken shells and yolks.
Step 3: Add the Eggs to the Pan
Add the eggs side by side in the pan.
Step 4: Cover When the Edges Turn White
In about a minute, the outer edges will turn opaque. This is your cue to cover the pan and lower the heat. Tip: A lid traps the steam and gently cooks the top.
Step 5: They're Ready
Wait 4 minutes and you'll have perfect eggs — no sticking or breaking. The longer you cook the eggs, the harder the yolk will be. If you want a medium yolk, cook for 5 minutes. A hard yolk will set in 6. Tip: Fresher eggs are best since the whites are firm and hold their shape better. Hit them with salt and pepper to taste and that's it!
Step 6: Over-Easy Eggs
If you like your eggs over easy, start as with sunny-side-up eggs, then flip the eggs when the outside whites set. Cook for about a minute on this side. Tip: Use a confident, gentle motion when flipping. Get under the edge with the spatula, then flip it.
Step 7: And Serve
Now go break an egg. Remember, fried eggs are delicious for breakfast, but you can enjoy them any time. Serve them on top of cooked lentils, asparagUp and even pishes.
May Allah bless you all.
Thank you all.