Stir-fried eggs, which are often said to be hard or watery … But if you grasp the two tips firmly, you can fry fluffy eggs like a Chinese restaurant! The usual menu is the best dish!
Stir-fried fluffy eggs
There are two tips for “fluffy”!
(1) Quickly over high heat with a large amount of oil
(2) Add water-soluble potato starch to keep water!
[Material](for 2 people) * 1 person 336kcal Salt 1.8g
・ Eggs …… 4
・ Crab-flavored kamaboko …… 4 (roughly split)
・ Long onion …… 5 cm (cut in half lengthwise and then slice diagonally)
・ Chive …… 1/4 wa (cut into 5 cm length)
・ Water-soluble potato starch
┗ Potato starch, water …… 1 teaspoon each
Salad oil soy sauce salt pepper sesame oil
[How to make 1]
Break the egg into a bowl and melt it to cut the white meat.
[How to make 2]
Heat 1 teaspoon of salad oil in a frying pan over medium heat, add green onions, leeks, and crab sticks and fry for about 30 seconds.
[How to make 3]
Put in beaten egg, add 1 teaspoon of soy sauce, salt and a little pepper and mix.
[How to make 4]
Add water-soluble potato starch and mix well.
[How to make 5]
Wipe the frying pan quickly and heat 2 tablespoons of salad oil over high heat. The guideline is to make a slight smoke.
[How to make 6]
Add the egg liquid at once. The best condition is when the edge of the egg swells.
[How to make 7]
Fry the wooden spatula from front to back and from right to left for about 30 seconds until the whole is half-cooked.
[How to make 8]
Sprinkle 1/2 teaspoon of sesame oil from the pot skin and mix quickly.
The texture is fluffy. The usual menu is the best dish!
[Retask Love Editorial Department]
Cooking / Ryo Imai Photo / Taku Kimura Styling / Mayuko Abe Nutrition Calculation / Studio Food