Why are there many bubbles when fried eggs?

Too high oil temperature is easy to foam, and the temperature difference between egg liquid and oil temperature is too large. At this time, the oil will fry the protein until it jumps. The following is a poached egg method that won't produce many bubbles:

First, ingredients: eggs, oil, salt. Tools: Meiya non-stick pan, egg separator, heart-shaped simple mold. Decorative ingredients: seaweed, tomato sauce.

2. Eggs Choose fresh earth eggs and separate the protein from the yolk with an egg liquid separator.

Third, heat the pan, pour oil, put the heart-shaped omelet mold in the center of the pan, and brush a layer of oil with a brush.

4. Mix the egg liquid with a little salt, pour it into the heart-shaped module, and fry it on low heat until the protein solidifies and the protein in the hot pot hardens. Add a little hot water and then heat the water, and the protein will be tender and smooth.

5. Pour the egg yolk into the fixed egg white, continue to fry until the egg yolk is semi-solidified, and add a little cold water. Egg yolk is beautiful in appearance and bright and tender in color.

6. After the yolk is solidified, lift the heart-shaped omelet mold upward, and the egg will be at the bottom of the pot immediately, and then leave the omelet mold.