Beat the Egg Until Foamed
Perhaps during this time we often think the omelet can be thick because given the additional flour. Yes, there is something like that. But if you do not want to use flour, we can use this technique to make the egg look thicker and fluffy. So, the dough eggs to be fried should be shaken until much frothy. Beat the eggs until the bubbles appear small and tight, then just ready to fry.
Fry with Hot Oil 3/4 High Wok
The oil used should not be too little. At least when fried, the egg dough is in a position to soak in the oil completely. Fry with medium heat, because if it is too hot later the eggs can not rip perfectly.
Quite Once Back
Do not too often flip through the fried eggs because it will not even expand. To make the omelet perfectly fluffy, just turn it once. If one side already looks brownish, immediately turn around and cook until cooked.
When Fried, Eggs Do Not Often Pressed
Yup, when fried, egg batter do not often pressed. Use a large enough spatula or cooking sutil for easy use to turn the omelet.
