Make egg cakes can use both low-gluten flour and high-gluten flour, just low-gluten flour and high-gluten flour is different is that low-gluten flour out of the egg cake is more fluffy, and high-gluten flour out of the egg cake is more chewy, but these will not have an impact on the nutritional value of the egg cake is can be used normally, mainly according to their own preferences to choose.

Usually there is no clear ratio of egg cake batter, in the mixing of the time to make it into a batter on it, and secondly, it should be noted that the mixing of the batter is not to add water, the first flour and eggs into the mix, and then a little bit of according to their own preferences to add water.

If you like chewy, you can add less water, and if you like fluffy, you can add more water; of course, if the batter is too sticky, then you can add some more flour or eggs to it.

Egg pancake tips

1, add a little wine in the egg mixture, you can accelerate the speed of solidification of the egg mixture, so that the egg pancake is easier to shape, not easy to break, fried out of the egg pancake will be very tender, but pay attention to the amount of wine must not add more, or it will affect the flavor of the egg pancake.

2, omelette before the pan, must be the first pan hot, so that it is not easy to stick to the pan.

3, in general, when frying egg pancakes, the more oil you put in, the thicker the omelette will be, the less oil, the thinner the omelette will be; be sure to wait for the bottom of the omelette to set before shaking the pan, otherwise the omelette will be easy to stick to the pan and break.