And although the main ingredient is the same, the shape and filling of an egg snack can vary.
1) The Japanese "tamago-yaki". It is a mixture of chicken eggs, soy sauce, sugar and white wine. First you should get a square or rectangular frying pan. Such cookware is not easy to find, but if you are lucky, it will be easier to roll the egg layer into an oblong flat roll.
2) The French omelet is interesting for its cooking method. The cook's reaction has to be lightning-fast: pour the beaten eggs onto a hot oiled pan and make sure they don't burn. An important feature: only the bottom side is cooked through, the top must be actively stirred with a fork; at the end add the fillings – peas, cheese, bacon, tomatoes – and fold it in half into a semicircle. Not every home cook gets this dish right the first time.
3) Eggs fried in a mold. Set special silicone or metal molds on an oiled frying pan – one, two, three – as many as fit on the surface. Break one egg into each so it fries within the walls. And if you use a bun or a slice of bread with a hole cut in the center, it turns out even tastier.
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