How to make seaweed and cheese thick egg yaki (baby version)
Beat the eggs in a bowl with a spoonful of milk and mix the eggs well. (Milk can be added or not, but it’s better to add milk to make the eggs more tender)
Pour 1/3 of the egg mixture into a hot frying pan with a thin layer of oil, shaking the pan to spread the egg mixture evenly.
When the eggs are almost set, lay seaweed slices and sprinkle with grated cheese.
Roll up the egg from the top and bottom.
Push the rolled eggs aside.
Pour in 1/3 of the egg mixture, shake the pan to evenly distribute the egg mixture, and fry the eggs over low heat, sprinkling them with seaweed and grated cheese as they set.
Roll up the ramekin from the top and bottom, pushing the eggs to one side.
Pour in the remaining egg mixture, shake the pan to evenly distribute the egg mixture, and fry the eggs over low heat, rolling them from top to bottom when they are almost set.
Roll up the thick egg sear and continue to bake over low heat to turn off the heat.
Finish and eat!
1. can be made salty or sweet to suit your taste; cheese and seaweed can be swapped for sliced ham, meatloaf, vegetables, and so on.
Fried eggs a little to small fire, need to be a little patient, afraid of their own omelette paste or volume of the slow, you can first turn off the fire first volume and then fire! Then fry the eggs.
3. I didn’t add extra salt to the eggs because I added cheese, if adults eat it by itself you can add some salt to the beaten eggs.