Sponge Egg recipe ........

  
Ingredients:

• 6 medium eggs
• 1 tsp soy sauce
• 1 Tbsp sugar
• Chives, finely chopped (optional)
• Cooking oil
• Silicone brush / a square of kitchen towel
• Silicone turner
• Non-stick pan

 

 

Directions:

• Crack eggs in a large bowl.  Add soy sauce and sugar. Beat with a fork or a pair of chopsticks…but never with a wire whisk (you don’t want air bubbles in your mix!).
• Heat the non-stick pan at medium-high. Brush a thin layer of cooking oil on the surface.  Wait until the pan is hot enough (guesstimate by holding an open palm 1” above the cooking surface).
• Pour a small amount of beaten egg in the pan, letting it spread into a thin layer.  Wait until the rims set and the egg-layer is not that fluid or runny.
• With a turner (or a pair of chopsticks, or a fork), lift the nearest side of the omelet and begin rolling AWAY from you.
• Brush some oil on the now-clean surface of the pan before pouring another layer of beaten egg (lift the egg roll to let the egg mixture spread over the whole pan).  As soon as it sets, roll the egg back towards you.
• Repeat the previous three steps until you run out of beaten egg.
• OPTIONAL: if you have finely-chopped chives, sprinkle some on the egg layer before it sets, then roll.
• Slice the roll to show the spiral cross-section before servin