Everyone is familiar with eggs, but not many people have eaten cold eggs. Of course, this cold egg is not made by boiling the eggs and adding some cold sauce, but by frying the eggs into thin egg cakes and cutting them into shreds for cold salad. Frying eggs into thin egg pancakes is a very difficult task, and at the same time, it is difficult to ensure that the non-stick pan does not break.

However, the chef standing aside couldn't help it after hearing this. He said: If you want to make the egg pancake thin, round, non-stick and not broken, you only need one little trick. Master it. This can be easily done by any kitchen novice.

Egg skin

1. First, we break a few eggs into a bowl, mix them evenly with chopsticks, and add a little salt to taste. Salt can also make the egg white and egg yolk even. Blended, the fried egg pancakes will be more uniform and beautiful in color.

2. Prepare a little starch, add a little water, and stir into water starch.

3. Then pour the water starch into the egg liquid and mix well. The water starch can increase the toughness of the egg liquid. This is a key step for the egg skin to be thin and not broken.

4. Heat the pot and add vegetable oil to grease the pan. Be sure not to omit this step. This is the key to preventing the egg skin from sticking to the pan. When smoke comes out of the pot, pour out the hot oil and leave a little base oil. First pour in a quarter of the egg liquid. Do not pour too much at one time so that the egg skin will not be thick. Turn the pot over low heat and gently turn it. Spread the egg liquid evenly into a thin egg cake.

5. Try to heat the surroundings of the pot and avoid direct heating of the bottom of the pot to avoid burning the bottom. When the egg liquid is completely set and the edges are curled, our golden egg skin will be ready. Just fry all the egg liquid into egg skins in turn.

Ok, this very simple fried egg skin is ready. You can fry one in 30 seconds. It is round, thin, not sticky and not broken. If you like it, try it now. Bar.