Ingredients:
2 tablespoons Finely chopped Carrot
2 tablespoons Finely chopped snap pea
4 Large Eggs
4 tablespoons Milk
1/4 teaspoon Salt
Instruction:
1. In a small mixing bowl, whisk the eggs, milk, chicken stock, and the salt together. Set aside.
2. Add a teaspoon of vegetable oil on a frying pan over high heat. When the pan is hot, add in the carrot and the snap pea. Sauté the vegetable for about 3 minutes. Transfer it to the egg mixture.
3. Add 1/3 of the egg mixture on the frying pan over low heat. Cook it until the bottom of the egg is set. With a spatular, gentely flip the egg over and over to form a roll. Leave the roll on a side of the pan.
4. Add a half of the egg mixture on to the pan. Make sure the mixture cover the whole pan and runs under the egg roll.
5. When the bottom of the egg sheet is set, flip the egg roll over the it. Repeat this procedure with the rest of the egg mixture.
6. When the egg roll is cooked, transfer it to a cutting board.
7. Cover and gently squeeze the egg roll with a paper towel, to absorb the excessive oil and also to tighten the egg roll.
8. Cut the egg roll into thick slices. On each slice, give a diagonal cut. Flip on side over to form a heart shape.
No comments:
Post a Comment