熱鍋後將蛋液均勻倒入，用大火煎煮10秒鐘之後立刻關火，利用鍋子的餘溫來煎煮蛋皮，當鍋子達到高溫時，往往會燒焦雞蛋，一旦關火之後使得鍋子溫度慢慢降低，利用餘溫蛋皮與鍋緣會自然分離，便可以徒手將蛋皮拿起一點都不沾鍋。
Source : Nownews
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