1. Crack the eggs into a bowl and add the milk and beat evenly.

2. Heat the pan and add butter, pour in the egg mixture; then use chopsticks or spatula to quickly stir while quickly rotating the pan.

3. To the internal egg part of the lumps, slightly solidified egg skin 1/2 folded, and then the other side of the egg skin folded back, medium-low heat slowly wrapped until wrapped into an olive shape.

4. Quickly flip the egg package, out of the pan upside down on the rice can be.

The egg skin of the rice omelet is extremely demanding in terms of heat and technique. Into the pot to quickly stir, in the bottom layer of the egg crust and the upper layer is still shaking when you are ready to get out of the pot, to ensure that the egg is still flowing state.