Starch is used to spread the egg skin. The purpose of adding starch is to increase the amount, so that less is more, and at the same time, the egg skin is not broken and easy to form. This can increase the toughness of the egg skin and make it less likely to break when making omelette dumplings. It can also be mastered by ordinary novices. Both cornstarch and sweet potato starch will work. You can lift the bottom of the pot slightly and turn the egg liquid clockwise or counterclockwise. The egg skin will be thin and soft. Wipe the bottom of the pot with ginger cubes to prevent the egg liquid from sticking to the pot.

How to make egg skin:

Open the eggs quickly and mix the yolk and white thoroughly.

Pour in the dissolved starch water and stir again.

Brush the cold pan with oil, heat it up over high heat and turn to low heat.

Add egg liquid into the pot with a spoon to fill the empty space in the pot. Continue to cook over medium-low heat.

When the surface of the egg skin is solidified, turn it over and cook it for a while before serving.