Put eggs and egg tofu in the same container.

Add the sauce attached to the eggs and tofu, add a little salt and break up. Note: At present, some people in Japan still sell this kind of egg tofu with sauce (as a cold dish, unlike fried tofu in Taiwan Province Province), but it may not be sold in Taiwan Province Province, and it can be replaced by Chai Fish Soup (Chai Fish Meal mixed with hot water).

Heat the pan and drain the oil. Use kitchen paper towels to turn the oil into a thin layer. (Be sure to have a thin layer! Otherwise, the egg liquid will be difficult to control! You can also use a special pot to burn jade seeds, and the shape will be better handled.

Turn to medium heat (people who are afraid of poor shaping can use low heat for the first time), pour in about 1/5 of the egg liquid, and try to control the egg liquid in the pot into a rectangle, which will be easier to operate afterwards.

After the egg liquid almost solidifies into the egg skin (it can't be cooked completely! It's probably just that chopsticks or a spatula touch each other so that the egg liquid on it won't run out of control and flow into the pot. Roll up the egg skin gently with a spatula or chopsticks. This is the innermost layer of caviar!

Then pour in the egg liquid (just about the same amount) and let the newly formed egg roll overlap the egg liquid. It's almost time to roll up from the most prominent part (the picture is rolled up from top to bottom). Repeat this action until the egg liquid in the container runs out.

When making the last layer, you can gently press the mold with a spatula while heating, so that the jade seeds can be burned and colored on the table!