Kojima Ponsuke [Molecular Cooking Researcher] Time required : 20minutes
- egg : 1 piece
- サラダ油 : 適量
- 塩 : 適量
- コショウ : 適量
Break the egg
Insert the egg into the bowl.
Fry the yolk
In a frying pan, use kitchen paper to lightly grind the oil and gently add the egg yolk scooped with a spoon.
Adjust the position of the yellow egg over medium heat.
Add egg whites and fry
Melt the egg whites with chopsticks, pour around the yellow egg of 2, and fry without the lid.
・ By frying the yolk first, the water taken from the egg white evaporates and the yolk becomes thicker.
・ In step 1, gently insert the egg from a low position to reduce the impact of the yellow egg, resulting in a smooth texture.
・ If you do not have kitchen paper, avoid the contents of the frying pan and add oil.
・ If the yolk comes into contact with oil in step 2, the yolk will be distorted and spoil the appearance, so be careful.
・ If you prefer to harden the yolk in step 2, bake it here for a while.
・ If you want to taste the white meat in step 3, you do not have to melt the egg white.
・ Cover and bake, adjust the degree of baking, and arrange the taste as you like.
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