Japanese original thick egg yaki

1

Eggs (I used three) are knocked into a bowl, add a small spoon of white sugar, a handful of salt, a small spoon of white wine (there is no white wine at home, so I don't add it), a little pepper powder (it is best to use white pepper powder, and black pepper powder is added and cooked, you can see the black particles of pepper powder on the surface), half a rice spoon of water (I use a large rice spoon for rice porridge, and it can be done without adding water)

2

Beat the eggs thoroughly. If you pay attention to the appearance, you need to sift through the sieve to remove bubbles and egg yolk straps. If you don't pay attention to the appearance, break them up as much as possible without making bubbles.

3

Pour a little oil into the pan, reduce heat, and shake evenly

4

After the oil is heated, pour in the egg liquid to cover the bottom of the pot.

5

When the egg is half-cooked, start from one side of the egg cake and roll it up with chopsticks. If bubbles appear in the egg cake, just use chopsticks to gently break it.

6

Roll it up and push it to the side of the pan

7

Brush the bottom of the pot with some oil, and then pour in some egg liquid, so that it can just cover the bottom of the pot. When the egg liquid has not yet solidified, use chopsticks to slightly pry up the egg roll that you have just rolled and let the egg liquid flow underneath it

8

Like step 2, roll it from side to side when semi-cooked and push it to the side of the pan. Repeat this many times until all the egg liquid is used up

9

Place the prepared thick egg roast on the cooked food chopping board, cover it with kitchen paper or gauze while it is hot, adjust it slightly with your hands, remove the kitchen paper, and cut it into 1 - 1.5cm pieces and serve on a plate

10

Take a thick cut egg and roast it, lay it flat on the chopping board, and cut it into two diagonally

11

Turn one of them 180° perpendicular to the surface of the chopping board with the sharp part as a fixing point

12

Stitching the cut surfaces of the two pieces together and place them into a heart shape

1. It is best to use white pepper powder. After adding black pepper powder and preparing it, you can see the black particles of pepper powder on the surface. 2. If you pay attention to the appearance, the scattered egg liquid needs to be sifted out to remove the bubbles and egg yolk straps. If you don't pay attention to the appearance, break it up as much as possible without making bubbles. 3. The fire should be small. If you are not skilled, use the lowest fire and take your time. If you are skilled, you can use medium to medium and small fire. 4. Be sure to have oil in the pan. Every time you turn it over, add some oil in the pan. You can brush some oil, or you can use kitchen paper to dip the oil on the bottom of the pot. 5. If bubbles appear in the egg cake, just use chopsticks to gently break it. 6. When turning the egg, the movement must be gentle, otherwise it will be easy to break. Use chopsticks to pinch it obliquely and gently turn it over. It is best to shake the pot. If you can't carry the pot, you can use a spatula to cooperate with it. If you can't carry the pot like this, you can use a spatula to cooperate with it.