Japanese thick egg baking Japanese thick egg baking is actually not much different from our omelet. We spread one and expose the other; Spread out the thick boiled eggs and roll them up, then pour in the egg liquid and roll them up to form an egg roll. Thick-boiled eggs have a strong egg flavor, and stupid eggs are much more delicious than big eggs. In the ingredients, you can add floss, seaweed and spinach, or like me, add shallots and ham, and the taste will be ever-changing. In fact, no matter what, the production process is the same. It seems complicated and easy to operate once. There is a square basin for boiling thick eggs. In fact, it is not inferior to use an ordinary flat-bottomed non-stick pan. Yes, for picky eaters, or a traveling lunch, and a perfect breakfast, a versatile choice. This is just one of them.