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10minutes
Insert the egg, add (A) and mix.
Put oil in a frying pan and warm it. Put a ladle of egg liquid in a frying pan and spread the egg liquid. Crush the foam and roll it from the back to the front before the egg is completely solidified. Bring it to the back, add new egg liquid and repeat rolling.
After winding, the shape is slightly distorted, so tap both ends of the frying pan or press with corners to shape it. Take it on a makisu, put a rubber band on it, shape it, and it's done.
The most important thing in fried eggs is the amount of heat and the amount of oil.
As a guideline for the temperature of the frying pan, it is better to tilt it so that the oil flows.
If you hit both sides of the frying pan, the eggs will come off easily.
If you put new egg liquid under the roasted egg, it will not burn easily.
When returning the omelet, raise the back of the frying pan upwards and it will return cleanly.
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