Good Lifestyle

How many times have you tried to make the makeup perfect sunny sideEgg But you finish by accidentally frying the egg until the point of the disappearance of yellow? A clear indication that you hurt a fried egg is when the yellow is completely dried. When a yellow has known too much heat, it turns into a yellow like a sponge spoon, which does not seem appetizing, right? A yellow is supposed to be the nasal and delicious flow because there is nothing quite like using the fork side to pierce a dark yellow yellow, almost orange. So, how do you want to fry an egg in common sense?

Well, let's go back a bit to give the yellow a little more thought. See you, all the nutrients of an egg are maintained within the limits of the yellow. It is also the part of the egg that includes cholesterol, which explains why entire eggs have been considered unhealthy (Note: egg whites have no cholesterol). Studies are contradictory as to whether or not the eggs are harmful to your health, but it is important to note that only a big egg packaging186 milligrams of cholesterol food, Which represents about 62 percent of your daily needs of the substance. Spacing your egg consumption throughout the week is perhaps the best way to avoidcardiopathy. And then, no one likes it when the yellow is so dried that it feels rubbery, right?

RELATED: Easy, health, 350 calorie recipe ideas You can do at home.

You want an egg with the egg yolk which once cut in-twig on your piece of buttered grilled bread. To get the truth on how to fry an egg and reach, as a task, we turned chef David Burke of New York CityDavid Burke Tavern To give us a simple trick that you can do at home.

How do you cook an egg so that the outside white part is crisp, but the yellow will not dry completely?

"Supercasing a fried egg is easy to do," says Burke. "The trick is to use you can cover the pan with a lid if you want an egg too easy, or you can simply add the water in an uncovered tray for a beautiful side - a little water in the pan. She steams. Until the egg ".

The addition of water in this high temperature environment avoids theegg yolk protein denaturing to the point that they become rubbeosite. This is the trick: good old water!

How should you grease the pan? What heat adjustment should be?

"When you try to get a crisp fried egg, you want to use the oil instead of butter, butter has a little water in oil and not," says Burke. "You must also use higher heat. »Butter can actually cause your egg toburn more quickly that olive oil, even if both have almost identicalsmoke points.

Now it's time to stop your dehydrating the egg yolk and get that crisp outdoor egg without the middle of rubber. Now you know perfectly the flowing fried egg is easier than you think it is enough to add water!