Seaweed Thick Egg Braised

Name: Seaweed Thick Egg Braised
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 eggs; 50 ml milk; 5 grams of salt

by Teacher Kong teaches cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Eggs are indispensable in families with children. In addition to the most common boiled eggs, steamed eggs, and scrambled eggs, I also recommend today's "thick seaweed boiled eggs".

Four eggs can make a plate. It is an improvement on the original thick egg-boiled method. The children's favorite ham and seaweed are added. The finished egg is rich in flavor and delicious. The ketchup is especially attractive to children.

The thick egg yaki is beautiful in appearance and interesting to make, and it is suitable for breakfast or lunch. In its most perfect state, the seams are fine and the taste is soft and soft. However, looking at the simple thick egg-boiled, it is a bit difficult to make it delicious and beautiful, let’s learn how to make it together.

Ingredients

Seaweed Thick Egg Braised

1.
Cut the ham sausage, seaweed, and chopped green onion into small pieces. (The ingredients can be matched as you like.)

2. Scatter the eggs.

3. Add milk and salt to the egg liquid.

4.

Pour the ingredients cut in the first step into the egg mixture.

5. Stir the egg liquid evenly.

6. Mofei multi-function pot uses a flat plate, brushed with a thin layer of oil. (It is generally recommended to use a square omelette pan to make thick omelette. The round shape is very skillful and difficult to shape, and it is not very beautiful. If there is no Mofei multi-function pan, you can buy a tool called "omelette pan" online. )

7.
Turn the switch to the medium heat position, pour in the egg liquid, the egg liquid flows slowly, covering the bottom plate. (The egg mixture does not need to be spread too thick, the taste will be more tender and delicious.)

8.
Heat on medium heat for 3-5 minutes. The bottom of the egg liquid is shaped. With the aid of a spatula, roll up the egg skin from one side to the other.