Onion thick egg fever

The nutritional value of eggs is high, and the daily consumption of one or two eggs, containing trace elements, etc., is basically enough to satisfy the human need for one day. However, some children eat only eggs without protein or only protein without yolk, which upsets parents. Egg yolk is rich in substances that are useful for brain development, such as egg phosphorus, and proteins are mostly proteins, which are complementary and indispensable. They always eat white eggs, tea eggs, egg stalls and fried eggs, which are probably a little greasy. Today I bring you a base of “heavy egg fever”, and I know how to make it. I can change hundreds of tastes. It can also be solved in response to the problem of children picking up protein. It's called "heavy egg burn," which comes from Japanese. It's thick, it's thick, it's thick, and it's high in pictures; it's actually fried eggs. Ha ha, but that's what it's called. Well, I'll crack this technology now, and then I'll go out for food, so don't envy the master, because you can be master yourself

Recipe Recommendations

eggs of 5
chives 6 trees
cold water
vegetable oil a little
salt appropriate amount

salty and fresh
fried
ten minutes
ordinary

Steps for Onion thick egg fever

Five eggs are in the bowl, the onions are washed clean; the onions are adjusted by the amount of food, the onions are modulated and nourished, and it is not appropriate to have too many onions in order to have a thick egg burn rolled up。

Onion shredds, especially onions, need to be cut more nuanced in order not to “scratch out” when pelvis are spread。

Pour onion onions into egg bowls and add salt appropriate to taste。

Smuggled and smoothed into a small amount of cool water, which would otherwise disproportionately affect the viscosity of the egg fluid; the purpose of the water is to allow the egg fluid to flow into the pan and form the egg skin。

The boiler for thick egg burns is on the stove, and the whole fire is small; because the pot is small, I'm putting up a homemade insulation table so that the pan can be put flat on top of it, and if there's no thick incendiary pan, then the frying pan can be used, but it must have a viscous effect, so that just a few drops of oil can wrap up thin egg skins。

And pour a third of the onion's egg fluid into the pot, and bring up the pot, so that it fills the bottom of the pot, and then flattens it on the fire, so that the small fire warms it, so that the egg fluid on the surface may also be condensed。

When there is still a small amount of egg fluid uncondensed on the surface, the skin of the egg is rolled from one end to another with silicone shovels; as the skin of the egg is thin and wet, it is not good to roll at first, and the skin of the egg can be pushed up to the other end with shovels, with hand-assisted rolls when there is a certain thickness。

Pile the omelet at one end, pour one third of the egg fluid into the egg and lay the bottom of the pot quickly。

When the surface is a little uncondensed, then the first egg roll is rolled back; this is done until all the remaining onion egg fluids are distributed into the pot, and all of them are curled up; at this point, the thick egg burning is incubated; but there are some eggs in the interior that are not fully condensed, and small fires, which heat up the egg rolls from time to time in the pot, so that they are equally heated and the egg fluid is fully condensed。

To move fully mature egg rolls onto the board and cut into flat pieces with a sharp knife, which is the legendary “heavy egg fever”。

Onion-heavy egg burning, high-carrying nutrition breakfast