thick egg roast

Recipe Recommendations

• eggs of 5
• salad dressing appropriate amount
• ketchup appropriate amount
• salt Half a teaspoon
• sugar a small spoon

• salty and sweet
• burn
• ten minutes
• simple

Steps for thick egg roast

1

Add sugar and salt to beat the eggs. If you like salty, you can put more salt in it, and if you like sweet, you can put more sugar in it.== I'm talking nonsense. Ignore it.

2

Heat a non-stick pan and turn on medium heat. I want to say here that you must use a non-stick pan. I have tried an iron pan before, but the pan is very unevenly heated and will paste.

3

Pour the egg liquid into the bottom. When the bottom is solidified and there are still dots on the front, you can fold it in half. Fold the left half into the right half.

4

Pour about half the third egg liquid into the left half, and fold the right half when it is almost solidified. Repeat this until the egg liquid is used up.

5

Finally, when you are done, use a knife to cut it neatly, with the cut surface facing up (which is more neat and beautiful), and squeeze in salad dressing and ketchup. If you want to change your taste, you can change it to another sauce ~ I won't talk nonsense ~O(④_④)O haha ~

Recipe Categories

• snack recipes
• hot dishes
• breakfast recipes
• Japanese cuisine