Toon Thick Egg Braised

Name: Toon Thick Egg Braised
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g Toon Bud; 1g salt; 15ml Salad oil

by He Xiaohe

4.9 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

A breakfast is super satisfying.
Speaking of thick egg-boiled, it is actually another form of scrambled eggs, but it is not exactly the same, because it is rolled up in layers, and the taste is more tender than scrambled eggs. If you don't add toon, it will have the original flavor. You can also add various ingredients such as minced sausage, pork floss, chopped green onion, etc. The taste is also ever-changing. Learning this method is equivalent to learning countless dishes, and it is absolutely no problem to get picky eaters.

Ingredients

Toon Thick Egg Braised

1. The fresh and tender toon buds are the best gift from nature. The stems are tender and crispy and can be eaten.

2. To make this thick egg yaki, you need to choose the leaf part. Although the stem is also very tender, the hard particles will make the egg skin rough, so just keep it for other things.

3. Wash the young leaves of the toon, dry them, and chop them into fine pieces. The more finely chopped the leaves, the more beautiful the thick omelet will be.

4. Peel the eggs and beat them into a bowl, beat them up, add some salt, and stir well.

5. If you want to make a thick egg that is thin and even, I filter the egg liquid. I filtered it twice, using the strainer equipped with the soymilk machine.

6. Add the chopped toon powder and mix well. The toon egg liquid is ready.

7. Brush the bottom of the thick egg-boiled pot with a thin layer of oil, pour in an appropriate amount of egg liquid, not too much, and just cover the pot. It is possible to use an ordinary pan without this pot.

8. When the egg liquid is slightly solidified, roll the egg skin from one side, don't fry it too old, otherwise the roll will not fit well.

9. Push the rolled egg roll to the side, brush a little oil, pour a little egg liquid, shake the pan to cover the bottom, repeat the process of rolling until all the egg liquid is used up.

10. The final omelet is fried and shaped on all sides. Three eggs can make two egg rolls. I think the thickness of the egg rolls is just right. After frying, cut into sections and eat. Is it particularly foreign?

Tips:
1. The size of the pot is different, so the amount will be different, and it can be adjusted flexibly according to the actual situation.
2. Don't wait for the egg liquid to solidify before rolling, otherwise it will be too late and the taste will not be too tender.
3. Toon leaves must be finely chopped. Take advantage of the freshness of the toon, eat it a few times.