How to cook well-fried scrambled eggs without dry browning on the edges

For those who do not like very fried scrambled eggs, this recipe will be useful.

Experienced housewives told how to cook scrambled eggs so that they are well fried, but with soft and white edges.

The yolk will be tender, in a white shell, and the edges will be just as white.

Preparation

We heat the pan and pour a few spoons of olive oil, not sunflower oil!

We wait for the oil to warm up a little, and add a few spoonfuls of water to the pan.

Thanks to this trick, scrambled eggs are not fried, but "cooked" in oil.

Break the egg. It will catch and fry in no time.

The secret is that oil and water form a film, thanks to which the egg will not stick to the pan and the browning that we do not want to see will occur.

It remains only to salt, pepper the egg, hold it for half a minute under a closed lid, and you can turn off the fire.

Scrambled eggs without dry and burnt spots are ready.