蒸し物（豚肉ともやしと豆苗の蒸し物）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 15minutes
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#Egg dish
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目玉焼き（フライドエッグ）｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし
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- Number of Videos
- 152本
Ingredients
- egg : 2 pieces
- ニンニク : 2片
- pure olive oil : 適量
- 塩 : 適量
Time required
10minutes
Procedure
-
1)
heat the garlic
01:13
Remove the core of the garlic, crush it with your hands and add it to the frying pan.
Add pure olive oil and heat over medium heat. -
2)
bake an egg
02:05
Crack the eggs in just before the garlic turns brown and turn the heat to high.
Apply the pure olive oil around the transparent part of the egg (raw state). -
3)
burn the back
03:24
When the bottom of the egg is browned, reduce the heat and flip the egg over.
Put it back in 1-2 seconds and turn off the heat.
Arrange on a plate and sprinkle with salt to finish.
Point
・If you add the egg after the garlic is cooked, the garlic will turn too brown, so add the egg just before the garlic is cooked.
・If you are concerned about oil splashing, you can put a lid on it.
・It is recommended to eat with white rice. In that case, lightly sprinkle the rice with salt.
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