Japanese thick egg

1

Beat the five eggs, add all seasonings and stir well.

2

Heat the pan and coat the pan with a layer of oil with a tissue.

3

Pour in an appropriate amount of egg liquid, shake the pan horizontally, and heat the egg liquid evenly over medium heat. When the egg liquid is semi-solidified and does not stick to the pan, fold the egg skin in half to the edge of the pan (first layer).

4

Grease the pan surface again, pour in a proper amount of egg liquid, use chopsticks to raise the fried egg skin on the edge of the pan, so that the egg liquid fills the pan surface, fry until the egg liquid is semi-solidified and does not stick to the pan, fold the egg skin in half to the pan edge (second layer).

5

Repeat Practice 4 until the egg mixture is completely fried.

6

Place the fried thick eggs on a bamboo curtain to shape shape, roll them into long strips, and let them cool and slice them before serving.

Eggs are one of the best sources of nutrition for mankind. Eggs contain a large amount of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. The calories of an egg are equivalent to the calories of half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% Vitamin E, 6% vitamin A, 2% vitamin B1, 15% vitamin B2, 4% vitamin B6, 6% vitamin B9, and 8% vitamin B12. These nutrients are essential to the human body. They play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.