• Eggs2
• Milk4 tbsp
• Mayonnaise1/2 tbsp
• Coffee creamer1
• Salt and peppera pinch
• Melting cheeseto taste
• ★Butter10g

1. 1

   Add 2 eggs, 4 tbsp milk, 1/2 tbsp mayonnaise, 1 coffee creamer, and a pinch of salt and pepper to a bowl. Mix gently with a whisk or chopsticks, cutting through the egg whites with horizontal motions. Add melting cheese to taste and mix well.

2. 2

   Warm the skillet and melt 10g of ★butter, spreading it evenly. Place the pan on a damp cloth to cool slightly.

3. 3

   Return to medium-low heat and pour in the egg mixture. Wait without stirring until the edges begin to set.

4. 4

   Once the edges are set, gently stir with chopsticks. Tap the bottom of the skillet lightly to incorporate air, being careful not to break the eggs into pieces that are too small.

5. 5

   Stir for a while, then switch to medium heat and cook for about 10 seconds.

6. 6

   Remove from heat and place the skillet on a damp cloth. Gently fold the eggs 4-5 times while incorporating air. Transfer to a plate and serve.

Mayonnaise and coffee creamer soften the coagulation of the egg mixture during cooking, resulting in a fluffy texture. The key is to tap the eggs with chopsticks like a hotel chef does, gently incorporating air into the mixture.

• Calories280 kcal
• Protein14 g
• Fat18 g
• Carbs5 g
• Sodium0.8 g