It is assumed that even the least experienced in the kitchen should know how to fry an egg. However, it is also true that even the most experienced cooks sometimes suffer from burns. So that this does not happen to you, Karlos Arguiñano took the trouble to reveal his trick.
The egg is one of the most versatile foods in cooking and in just a few minutes you can eat it fried. To do this, a good amount of hot oil is needed and it may splatter.
It’s not just that oil can cause very annoying little burns. In addition, When another disastrous consequence occurs, it will stain your kitchen. and what started as a simple eating solution turns into a great cleaning experience.
Karlos Arguiñano’s tip to avoid burning yourself while frying eggs
Karlos Arguinano He spends many hours teaching us some of the most spectacular and easiest recipes he knows. As if that wasn’t enough, he also takes advantage of his television appearances to reveal useful cooking tips.
To fry an egg, you probably already know the basic tips. Take the egg out of the fridge for a few minutes, use a generous amount of oil, choose the pan carefully and only add it when the oil is very hot.
However, all these tips won’t help you if your goal is to prevent oil from splashing and burning you or making a mess in the kitchen. For that, you’re going to need the great home remedy by Karlos Arguiñano.
The cook, just before breaking the egg into the pan, Sprinkle a little flour into the hot oil. This is enough to avoid staining the kitchen walls.
The magic of the trick lies in the fact that the flour has the ability to absorb the water released by the fresh egg and all the unnecessary oil. With it you will generate a protective layer that will prevent those mini oil explosions that end up staining the ceramic hob and even the nearest wall.
Tips to Avoid Burning Yourself with Hot Oil
Beyond this simple Arguiñano thing, there is other remedies we can apply so as not to burn ourselves with the hot oil when we fry an egg.
For example, it is recommended take the eggs out of the refrigerator a little earlier. If they are at room temperature, the contrast will be lower and the oil will have more difficulty jumping.
Likewise, the less water the egg releases, the harder it will be for the mixture with the oil and heat to cause those annoying mini pops.
