That is why experienced housewives do not fry scrambled eggs in vegetable oil and butter

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Fried egg is a very popular dish. We cook it so often that we don't even think about some important points. One of them is what exactly is poured into the pan before frying scrambled eggs.

Details

It would seem that everything here is simple: you need to use vegetable oil. Some cooks prefer to fry in butter.

There are advantages and disadvantages to both the first and the second product.

Vegetable oil is unlikely to “burn”, but scrambled eggs will not turn out like that tasty, like on butter.

As for the pieces of the latter, they blacken very quickly directly on the hot surface: the risk of spoiling the dish becomes very high.

The way out of the situation is to mix vegetable oil and butter And it is better not to use either.

An ideal alternative

When preparing eggs, experienced cooks use a product called “ghee” instead of the usual types of oil. .

It is about melted butter, which is prepared as follows: you need to take a block of butter, put it in a pan and put the dishes on the stove.

It should be heated over low heat. After some time, the yellow bar will turn into a liquid of a similar color. It will be necessary to remove the foam that forms on its surface.

The resulting liquid component must be passed through the filtering surface. The result will be ghee – without excess water (it has evaporated), milk proteins and sugar.

After some time, the product will harden. Such fat is ideal for frying eggs: nothing burns or smokes, and the dish turns out to be extremely tasty.