Fry Egg And Kabab Without Foam – Ando Or Tali Chez Se Jagh Door Karne Ka Tarika

It is because of the ‘white’ or albumen part of the egg, not the yolk. The yolk solidifies on heating and doesn’t interact with other materials. The foaming is because of air being trapped inside thin films of solidifying we tell how to fry egg and kabab without foam.



How to use?

Add 2 pinch of turmeric when you fry.

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