1. Prepare a pot before frying eggs. The cast iron pot is used here. First fill the pan with an oil brush at the bottom of the pan, and then choose the omelet mold with your favorite shape. Brush the oil inside and outside the mold, so as to avoid the egg liquid sticking to the mold and affecting the shape of the egg roll.

2. Put the pot on the induction cooker. Turn on the minimum fire preheating pot, remember not to be too hot, just preheat it a little. Because if the pan is too hot, the back of the pan will be fried too much.

3. Put the egg roll mold into the preheated pot. Take a small bowl, beat an egg in the small bowl and slowly pour the egg into the mold. Maybe the yolk won't fall in the middle of the mold. It doesn't matter, it won't affect the overall shape. Remember, after pouring the eggs, always keep the fire low. Don't be too impatient, let the fire slowly fry the eggs until they are shaped.

4. Sprinkling some salt on the eggs when frying can improve the taste. In the process of frying eggs, we must observe the formation of eggs, because fried eggs are single-sided and do not need to be turned over, so when the eggs are slowly formed in the mold and the egg white has solidified, we will look at the maturity of the yolk. The maturity of egg yolk depends on personal taste. If you want to eat tender, fry less. If the food is old, fry it for a while. It's entirely up to you.

5. After the eggs are fried, there will inevitably be egg liquid spilling out of the mold. This is also very easy to handle. The eggs have been fried, and the egg liquid spilled out of the mold has matured naturally. However, there may be some adhesion between egg liquid and mold, but it is not serious. This is the role of brushing oil on the mold from the beginning to prevent it from being too sticky and difficult to clean. At this point, just use a shovel to gently remove the spilled part. Then take out the omelet mold. The perfect omelet is finished.