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20minutes
Slice the cucumber into thin slices and drain on kitchen paper.
Break the egg into a bowl, add seasoning (A) and mix.
Put the margarine in a frying pan, warm it and melt it, then add 2 to make a soft-boiled scrambled egg, put it in a heat-resistant container, and put it until the container is full.
Spread it in a heat-resistant container, heat it in the microwave until the egg does not harden (about 10 seconds), and heat it with residual heat.
Cut off the mimi as you like.
Apply margarine on one side of the bread and mayonnaise on one side, and put 1 cucumber on it.
Put the thick roasted egg from 3 on a plate, cut it in half, cut the bread in half, put the thick roasted egg on half the bread and sandwich it.
・ Put scrambled eggs in a heat-resistant container and shape them to make thick roasted eggs, so it's easy to do.
・ Do not add all the egg liquid at once, but add it in several batches to make scrambled eggs.
・ Since the thick roasted egg felt a little thin this time, I cut it in half and layered it, but if it is thick enough, you can sand it without cutting it.
・ When making small-sized tamagoyaki, we recommend a bowl instead of a heat-resistant container.
・ It is difficult to make thick roasted eggs in a frying pan, but you can easily make them in a heat-resistant container and microwave oven.
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