How to sear an egg?
I attempted it with the kitchen technique. Whenever I first didn't succeed, I want to further develop it: 1. Low fire, less oil, one tablespoon sufficiently is (I am accustomed to adding singed eggs and light soy sauce, so I don't add salt). 2. On the off chance that the oil is smoking, switch off the fire. Immediately beat in an egg. The total is finished, and the appearance is just about as great as broken. 3. Later the eggs are essentially formed, pour a limited quantity of cold water on the dish, hear the popping sound, and cover the skillet (this is a similar guideline as crude searing). 4. Around 30 seconds to one moment (as indicated by your beloved level of crude and cooked), add steamed fish, soy sauce, fish, soy sauce, light soy sauce with green onions, and eat. I frequently say that to turn into a foodie, start with a little interest, and afterward keep on eating to figure out how to think about. Indeed, even the most well-known omelet is no exemption. Use bubbling o