1. Preheat the oven 180 degrees to separate the egg whites from the egg whites and beat the egg whites until bubbles
2. Put the spinach in hot water and boil it for 3-4 minutes to soften it, then let it dry in cold water and then use kitchen paper to absorb the moisture and then chop it.
3. Put the chopped spinach into the egg yolk, add salt and black pepper as appropriate, then pour it into the beaten egg white bubble
4. Take out the oven tray and spread the oven paper, then slowly pour the mixed egg liquid in and use the scraper to level it.
5. Bake in the oven for 15 minutes
6. When the egg crust is baked, take out the cream cheese and squeeze a little lemon juice according to your personal taste. PS: Those who are afraid of fat can use Greek yogurt instead
7. Take out the egg crust from the oven and let it cool, then spread it with cream cheese or Greek yogurt and then spread with smoked salmon. Don't overlap
8. After carefully rolling it up, wrap it with new oven paper and fix the ends of the head and tail with small rubber bands.
9. Put it in the refrigerator for 5 hours or overnight and take it out the next day. Remove the oven paper and cut it.
10. Finally it's done
Tips:When pushing the beaten egg liquid on the tray, don't push it too flat, otherwise it will be very crispy if it is too thin.
