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How to make brocade egg | White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

egg : Three
(A) Sugar : 1 tablespoon
(A) Sake : 2 tsp
(A) Salt : About 1/5 teaspoon (about 1g)
Salad oil : Appropriate amount

Time required

20minutes

Procedure

1) Melt the egg 01:10
Break the egg into a bowl, crush the yolk with chopsticks, and move the chopsticks left and right to melt them to some extent.
The remaining egg whites will have uneven color after baking, so scoop them with chopsticks and cut the egg whites.
2) Add seasoning 01:40
Add all of (A), mix with chopsticks and strain without dissolving.
3) Pour the egg liquid into a frying pan 02:20
Put the vegetable oil in a frying pan and heat it over medium heat.
Pour in an amount of egg liquid that matches the size of the frying pan and makes it lightly baked.
4) Bake thinly roasted eggs 02:28
Immediately after adding the egg liquid, tilt the frying pan and spread the egg liquid evenly over the entire frying pan.
Continue to move the frying pan as if turning it, and if the bottom becomes solid and does not move, remove it from the heat.
5) Apply to a wet cloth 02:55
Cover the frying pan and immediately apply the bottom to a wet cloth for 1-2 minutes. Remove the lid and if the egg surface is not sticky, remove it on a cutting board with chopsticks or hands.
Continue to bake the remaining egg juice.
6) Shred 03:34
When all the broth eggs are cooked, cut off the dry edges.
Align the widths, stack them, and chop them from the edges.

Point

・ When making brocade eggs at home, there is no problem because it is not necessarily an omelet. I want to make a lot at once, so I recommend a frying pan with a large lid with a flat bottom.
・ Seasoning is sugar, sake, and salt. Kinshi eggs can be made more delicious by adding appropriate sweetness and saltiness.
・ By applying the bottom of the frying pan to a wet cloth, excess heat is removed and the finish is beautiful without being browned. Use a wet cloth.
・ Egg liquid does not necessarily have to be strained, but straining it will give a more beautiful finish.