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... l shouldn’t be too thin, second, be aware of the oil temperature when the egg is added.
If the oil in the pan isn’t thick enough, only the bottom will be fried and the sides will not, resulting in a less fluffy and soft fried egg, which will also have a worse texture and won’t absorb the soup well.
If the oil is not hot enough when the egg is added, the fried egg won’t set quickly, leading not only to a poor shape, but also an overcooked and less tasty yolk.
The shape of the ...
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