Japanese Fried Eggs (ref. Soba Jan 28th.)

Slightly different from the ordinary fried eggs you may have cooked before, the texture of Japanese fried eggs is soft, not oily, varies in taste and has layers.  It tastes somewhat like tofu.

Ingredients:

3 eggsgrated carrots (finely grated) 50-70 gram OR parsely

sake 1 tbsp

sugar 1/2 tsp

 salt 1/4 tsp

oyster sauce 1 tsp

Ideally you should have a small frying pan (square shape) and a pair of chopsticks, however if you can not use chopsticks, use an alternative tools - please check at a Chinese/Japanese shop near you.

How to make:

1. Put 3 eggs into a bowl and mix them well

2. Prepare grated carrots OR/AND finely chopped parsely

3. Pour sake, sugar, salt and oyster sauce then mix them well

4. Heat frying pan and check that there is not too much oil in the frying pan

5. Pour a little portion just light enough to cover the surface of frying pan (check: Photos)

6. Repeat the process as you roll the eggs and put it aside on the corner of the frying pan

7. Make sure the heat is not too hot or the eggs will be dry and difficult to roll or breaks as you roll

Check out these photos before you start cooking: