Egging Script: 1.Slipper: Warming water in eggs! In the menus of other classes, it's cooler, it's harder to hit an egg with cold water than with a warmer mouth! 2. N.O.: For eggs to slide, the key is to add more water to the egg fluid, the ratio of water to egg fluid should be 1:1.5, and can be successfully deployed several times! 3. Air-free holes: are prone to foam when hitting an egg, and when foams are released, they tend to become cellular. Then remove the foam and use a little sifter twice. And finally and most importantly, during the evaporation of the egg crumbs, the lids will glucose into a small drop of water, which will also affect the softness of the egg crumbs, so we need to seal a film before preparing for the evaporation of the chowder, and we need a few holes!
