Simple Egg Skin

Simple Egg Skin

1. Beat the eggs, add a little salt and two teaspoons of water protein and egg whites and mix well

2. Grease non-stick pan (not too much)

3. Low heat, after the pot is hot, put two spoons of beaten egg liquid (the amount of egg liquid depends on the size of your own pot)
Turn the pan quickly to make the egg liquid evenly cover the bottom of the pan (an egg skin is about the size of a seven-inch plate)

4. Use a spatula or chopsticks to lift up the edge of the egg skin, then you can turn it

5. Lift the thin egg skin, but it doesn’t break constantly

6. Stack up one by one

7. Thin and delicate!
It can be shredded or cut into pieces; it is also delicious to mix cold dishes and make soup!

8. A little thicker is also very beautiful!

9. Nutritious, delicious and beautiful!

Tips:

1. The eggs must be broken up so that the egg skins will be smooth and smooth.
2. Put less salt.
3. Make a small fire, a small fire, a small fire! !
4. Don't put too much egg liquid at one time, it should be controlled according to the size of your own pot.
5. After pouring the egg mixture, turn the pot quickly to make the egg mixture evenly spread over the bottom of the pot!
6. Use a non-stick pan, and do not brush too much oil on the bottom of the pan, otherwise the egg liquid will easily float or break.