Simple Nutrition and Delicacy-----thick Egg Scallion

Simple Nutrition and Delicacy-----thick Egg Scallion

by sunshinewinnie

4.8 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

The thick egg yaki is actually similar to our egg skins, except that multiple layers of egg skins are rolled together, and the taste is layered, and the look and feel is also good.

You can eat the thick omelet directly after making it. Of course, you can also dip some salad dressing. Today I tried the Japanese-style salad sauce from Kubi, and it tastes good. "

Ingredients

Simple Nutrition and Delicacy-----thick Egg Scallion

1. Beat the eggs.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

2. Add the chopped radish skins.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

3. Add chives and mix well.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

4. Add appropriate amount of salt and pepper, and mix well.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

5. Spread oil in a pan, pour a portion of the egg mixture, and fry until cooked through low heat.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

6. Roll it up, apply some oil, pour an appropriate amount of egg liquid, fry it, and roll it up again until the egg liquid is used up. I rolled it three times.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

7. Prepare the salad sauce.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

8. Just dip it.

Simple Nutrition and Delicacy-----thick Egg Scallion recipe

Tips:

Ingredients: 4 eggs



Ingredients: shallot and radish peel



Seasoning: salt and pepper



Dip: Chubby Japanese-style salad dressing



The use of radish skins is also accidental, because I want to add a little color to the egg skins and there are no other suitable dishes at home, so I used a little radish skins. I didn’t expect it to taste good. You can also use other dishes or Meat instead.

Comments

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