Whether it's nestled in a full English, crowning a bowl of ramen or paired with a portion of chips, nothing quite matches the taste of a flawlessly fried egg.

无论是搭配在一份英式全餐中，还是作为一碗拉面的“点睛之笔”，亦或是与一份薯条一同享用， 都没有什么能比得上一份煎得完美无瑕的鸡蛋所带来的美味。



You might reckon you've got your egg-frying game down pat, but there are plenty of easy-to-overlook steps that novice cooks often miss in their quest for crispy edges and a lush, runny yolk.

你或许自认为煎蛋技艺已炉火纯青， 但在追求蛋边酥脆、蛋黄丰盈且流心的过程中，新手厨师们常常会忽略许多容易忽视的步骤。

Just because it's a quick job doesn't mean there aren't loads of ways to jazz up your eggs – and you could be making blunders without even knowing it.

虽说煎蛋是个快手活儿，但这并不意味着就没有许多方法能让你的鸡蛋更加出彩——而且，你可能在不知不觉中就犯了错。

Foodie news hub, Mashed has put together a comprehensive guide highlighting the easy-to-forget steps when frying eggs that, if remembered and applied, can lead to cracking results.

美食资讯平台Mashed整理了一份详尽的指南，其中指出了煎蛋时那些容易被人遗忘的步骤。记住并运用这些步骤， 就能煎出令人惊艳的鸡蛋。

From the type of eggs you're using to whether you're sizzling them in fat or oil, there are numerous tricks to take your eggs up a notch, with one glaringly obvious, yet frequently ignored, error, reports the Express.

据《快报》报道，从你使用的鸡蛋种类，到你是用油脂还是油来煎蛋，都有许多小窍门能让你的鸡蛋更上一层楼， 其中有一个显而易见却又常常被忽视的错误。

Think back to the last time you fried up some eggs, perhaps for a lazy Sunday brunch or as a hangover remedy. Can you recall which pan you used?

回想一下你上次煎鸡蛋的情景，也许是在慵懒的周日早午餐时分，或是作为宿醉后的解酒妙招。 你还记得自己当时用了哪种平底锅吗？

By opting for the wrong kind of pan to fry your eggs, you're setting yourself up for a flop, which can be sidestepped with a top-notch non-stick or cast iron pan.

要是选错了锅来煎鸡蛋，那注定会以失败告终， 而使用一款优质的防粘锅或铸铁锅就能轻松避免这种情况。

If you're going for the latter, make sure it's well-seasoned to prevent your eggs from sticking or breaking up while they're bubbling away. This nugget comes courtesy of Joseph Provost, a chemistry and biochemistry professor at the University of San Diego.

如果你选择用铸铁锅，一定要确保它经过了良好的“开锅”处理（即充分保养和调味），这样煎蛋时鸡蛋才不会粘锅或破碎。 这一建议来自圣迭戈大学化学与生物化学教授约瑟夫·普罗沃斯特。

Mashed has quoted Joseph speaking to the Washington Post, revealing that "most pans, even the really good ones, are actually filled with little cracks and crevasses," which means when they're heated up, the metal expands and egg liquid gets caught in those tiny gaps.

Mashed网站援引了约瑟夫在接受《华盛顿邮报》采访时所说的话，他透露：“大多数平底锅，即便是那些质量非常好的锅， 实际上都布满了细小的裂纹和缝隙。”这意味着，当锅受热时， 金属会膨胀，而蛋液就会渗入这些微小的缝隙中。

To dodge this culinary pitfall, opt for a non-stick solution, which acts as a slick barrier between the pan's surface and your eggs.

为了避免这一烹饪陷阱，不妨选择防粘锅，它能在锅面和鸡蛋之间形成一层光滑的屏障。

Bear this tip in mind next time you're frying up eggs – it could be the game-changer you never knew you needed.

下次煎鸡蛋时，请牢记这一小窍门——它或许会成为你未曾意识到却急需的制胜法宝。

For those on a quest for the ultimate fried eggs, consider cooking them in some form of fat – it adds taste and creates an additional protective layer on any pan, echoing the previous advice.

对于那些追求极致煎蛋体验的人来说， 不妨考虑用某种油脂来煎蛋——这不仅能增添风味，还能在任何平底锅上形成一层额外的保护层，这与之前的建议不谋而合。

It's also wise to preheat the pan before introducing the eggs. This principle holds true for most foods when frying, searing, or aiming for a golden crunch.

此外，在放入鸡蛋之前先预热平底锅也是个明智之举。 这一原则适用于大多数食物的煎、炒或追求金黄酥脆口感的情况。

If you're using fat, as suggested, wait until the pan is sizzling hot before adding it, then let it heat up a bit more before popping in your eggs.

如果你按照建议使用油脂来煎蛋，那么要等平底锅烧得滋滋作响时再加入油脂，接着让油脂再加热一会儿，之后才放入鸡蛋。

And here's a final nugget from the egg aficionados: let your eggs reach room temperature before cracking them open. If you cook straight from the fridge, you risk a rubbery white and an overdone yolk.

最后，鸡蛋爱好者们还有一个贴士：在打蛋之前，先让鸡蛋回温至室温。 如果直接从冰箱取出就下锅煎，你可能会得到蛋白口感像橡胶、蛋黄过熟的煎蛋。

素材来源：iYuba