Step 1

Prepare the ingredients, beat the eggs for later use, and Indian flying cakes must be stored in the refrigerator……

Step 2

Pour a little oil into the non-stick pan, heat seven layers of oil and put in the flying cake, at this time, you need to pay attention to the flying cake after it is set before turning it over. You can see that the white part in the two pictures is gradually reduced, and it can be turned over when the white disappears completely (fry over medium and low heat, and shake the pot body after 5 seconds of flying cakes to prevent sticking).

Step 3

Turn over after the white disappears, the color is good, remember to fire medium and small

Step 4

Fry for about 10 seconds after turning, pour in the egg liquid, pick up the cake with chopsticks, and pour the egg liquid under the cake

Step 5

After the eggs are set, shake the cake

Step 6

Turn it over and take a look, it’s great and fragrant……

Step 7

My second one is to pour the egg into the cake, that is, the cake will bulge when it is just turned over, and the chopsticks will poke the hole and pour the egg liquid

Step 8

Out of the pot……

Step 9

The eggs inside are just right……

Step 10

You can eat it with ketchup, Thai hot sauce…