Preheat lub lauj kaub hla cov cua sov nruab nrab, tab sis tsis txhob vwm dhau nrog cov nplaim taws thaum nws los txog sijhawm los ua noj lub qe. "Scrambled qe yuav tsum tau siav qeeb, dhau nruab nrab-qis cua sov," piav qhia Perry. "Kev sib tw zoo yuav siv sijhawm ib pliag!" Mus kub dua, thiab koj yuav muaj qe qhuav dhau lawm.
Kuv puas yuav tsum noj qe rau ntawm qhov kub kub?
Ua qhov tsis ncaj ncees lawm, thiab koj cov qe tuaj yeem tawm tsis muaj tsw, drippy, overcooked, rubbery - qee qhov, tag nrho ib zaug. …
Qhov chaw sov dab tsi yog qhov zoo tshaj plaws rau kev ua noj qe?
Kev ua noj kom txaus nqa qe mus rau qhov kub siab txaus kom rhuav tshem cov kab mob uas tuaj yeem muaj nyob hauv cov qe qe lossis qe dawb. Qe dawb coagulates ntawm 144-149 ° F, yolk coagulates ntawm 149-158 ° F, thiab tag nrho cov qe coagulate ntawm 144-158 ° F.
Yuav ua li cas yog tias koj noj qe nyob rau hauv high kub?
Yog tias siav dhau lub nplaim taws kub, nws yuav dhau los ua rubbery thiab overcooked. Tab sis siv nruab nrab-tsawg tshav kub, thiab nws hloov tawm kev sib tw. Yog hais tias koj nyiam crispy, browned npoo thiab ib tug yolk khiav, qhov ua kom yuam kev yog siv nruab nrab-siab kub tab sis tshem tawm lub qe los ntawm lub lauj kaub sai li sai tau raws li cov dawb firms kom nws tsis overcook.
Txoj hauv kev zoo tshaj plaws los kib lub qe yog dab tsi?
Nyob rau hauv ib qho me me nonstick tshaj li cua sov nruab nrab, yaj butter (lossis roj kub). Qe qe rau hauv yias. Ua noj 3 feeb, lossis kom txog thaum dawb teev. Tig thiab ua noj 2 mus rau 3 feeb ntxiv, kom txog thaum cov qe tag.
Lub lauj kaub kub npaum li cas rau qe?
Peb pib lub lauj kaub ntawm 325ºF thiab do peb cov qe. Rau lub scramble peb do kom txog thaum lawv siav tag. Tab sis rau lub omelette, tom qab ib tug ceev do peb txo qhov kub thiab txias mus rau 310 ° F thiab maj mam ua tiav ua noj ua haus kom ntseeg tau tias muaj kev sib tw.
Vim li cas cov qe tsis ntxuav ua ntej khaws cia?
Muaj kev pheej hmoo ntawm Salmonella kis los ntawm sab nraud mus rau sab hauv ntawm cov qe thaum ntxuav. … Txawm tias tom qab ntxuav, yog cov qe tsis qhuav sai thiab ua tiav ua ntej cia ces muaj feem ntau ntawm Salmonella nkag mus rau lub plhaub.
Koj puas tig qe thaum kib?
Yuav Ua Li Cas Fry Ib Qe Tshaj-Yooj Yim: Kom Fry lub qe tshaj-yooj yim, ua tib zoo tig lub qe thiab ua noj rau li 20 feeb, ces tshem tawm thiab ua hauj lwm. Koj tab tom ua cov qe kom txog thaum lub qe dawb thiab cov yolk yog dawb rau saum thiab tseem khiav.
Koj yuav tsum kib qe rau ntev npaum li cas?
Nyob rau hauv ib lub lauj kaub me me uas tsis kub dhau nruab nrab cua sov, yaj cov butter (lossis roj sov). Qe qe rau hauv yias. Ua noj 3 feeb, lossis kom txog thaum dawb teev. Tig thiab ua noj 4 mus rau 5 feeb ntxiv, kom txog thaum yolk tau teeb tsa tiav.
Vim li cas kuv cov qe kib ib txwm lo rau lub lauj kaub?
Ua kom sov kom raug. Yog tias koj lub lauj kaub kub dhau, koj lub qe yuav zoo tshaj. Yog tias koj lub lauj kaub txias heev, lawv yuav lo vim tias lawv tau zaum hauv lub lauj kaub ntev dhau lawm. Ib txoj hauv kev los qhia yog tias koj lub lauj kaub npaj tau yog txheej txheem dej poob.