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Egg Cake Egg Cake


Ingredients: (for 4 Egg Cakes)

  • One egg
  • Salt 1/4 teaspoon
  • Water 240ml
  • Instant blending flour 1 cup
  • Cornstarch 1 and 1/2 teaspoon
  • 4 eggs
  • Chopped green onion 1/3~1/2 cup

Make the cakes and fry them:
  1. Blend an egg with water and salt in a big bowl.
  2. Add the sifted flour and cornstarch into (a) and blend them well. Be sure the mixture is not very thick but syrupy. Cover the bowl and put into fridge for 30 minutes.(This 30 minutes is to make the cakes taste fluffy!)
  3. Pour a few vegetable oil in a fry-pan and heat it up with medium heat. Pour a big scoop of mixture in the pan and flatten it by a turner or wood-scoop. Keep the cake thinner and panfry for both sides. (Until it's well-done but not burned.) You can flatten the dough from the centre, and make a spiral toward the edge (outward). This can prevent the cake from sliding. Be sure to make the cakes as thin as you can. And you will have best cakes.

 

  1. Take the cake out from the pan and set it aside.
  2. Stir an egg with some green onion and salt in a small bowl. Pour the egg mixture in the pan and use the turner to spread it out. Panfry the egg until it is half done but the surface is still sticky. At this moment, lay the fried cake on it and wait for about 10 seconds then turn it over and fry another side for another 10 seconds.
   

  1. Take the egg cake out and roll it up. Ready for serve.
    (You can cut the roll into several pieces if you want and you can dip the cake with some sauce you prefer, like soy sauce, chilli sauce, sweet and sour sauce...)



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