1. A piece of flatbread.
2. Cut into strips.
3. Two eggs.
4. Break up.
5. Heat up a wok, add oil and put onion and ginger until fragrant.
6. Add water to a boil, put the sliced flatbread into a pot and cook thoroughly.
7. After the flatbread is cooked, turn off the heat, use the remaining temperature to evenly pour the adjusted egg liquid into the pot, stir gently with a spoon, the egg liquid completely solidifies into a tender egg custard.
8. Add salt and coriander.
9. Out of the pot.
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