How To Cook Thai Scrambled Egg How To Make Thick Eggs

Ingredients & Instructions

Raw Materials (Ingredients)

2 Chicken Eggs (2 eggs)

1 tablespoon fresh milk (1 tablespoon fresh milk)

Soy sauce or seasoning sauce 1 tea (1 teaspoon light soy sauce or seasoning sauces)

1 teaspoon oil or butter (1 teaspoon oil or butter)

A little ground pepper (A pinch of ground pepper)

Thai Steps: Put the egg in a bowl, add milk, soy sauce and pepper. Beat it together. No need to be very fluffy. Set the pan on light. Put the oil or butter on top of the pan. Pour the egg mixture on. Wait until the egg starts to set slightly on the edge. Beva: Use a spoon or willow. Gradually, the egg from the outside gently approaches the inside until the cream is thickened. Semi-ripe. Serve: Turn off the light while the egg is soft and slightly greasy. Scoop on the hot steamed rice.

English StepsMix the eggs: Crack eggs into a bow.Add milk, soy sauce, and pepper. Whisk well until combined. Heat the pan: Heat oil or butter in a pan over low heat.Pour the mixture: Pour the egg mixture into the pan.Wait until the edges start to set .Stir gently: Gently stir the eggs from the edges to the center until creamy and soft.Serve: Turn off the heat, while the eggs are still slightly runny. Pour over hot cooked riche.

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