Parsley and egg omelette
The trick to flipping an omelet is to keep the arm holding the frying pan still and flip it by tapping the handle of the pan lightly
How to make it
1
Add the eggs and [A] to a bowl and mix well
2
Finely chop the parsley and add it to [1] and mix again
3
Heat salad oil in a frying pan and pour in the egg mixture. Shake the pan and stir the mixture thoroughly with chopsticks until it resembles soft-cooked scrambled eggs
4
Once it has solidified to a certain extent, move it to the back of the frying pan
5
Make a light fist with your right hand and tap the handle of the frying pan. Repeat this several times, sliding it forward and rolling it up to form the shape
6
Transfer to a plate and top with black pepper to finish
Ingredientsfor 1 person
-
- egg
- 2 pieces
-
- parsley
- a handful
-
[A]
- Bonito stock
- 2 tablespoons
-
- Light soy sauce
- 1/2 tablespoon
-
- sugar
- 1/2 tablespoon
-
- Parmesan cheese
- 1 tablespoon
-
- salad oil
- 1 teaspoon
-
- black pepper
- small amount
[PR]
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