Tamagoyaki/Japanese Eggroll/ 伊亭玉子燒

大一大二的時候最愛的夜宵就是北街伊亭壽司的“雞蛋卷兒”。軟綿綿的塑料盒裡墊著一片小生菜，擺上嫩嫩的“雞蛋卷兒”，送到宿舍裡還熱乎乎的，一宿舍的人不要三十秒就給瓜分了，美味無窮。到了大四才知道這個東西叫玉子燒啊。畢業了以後短時間吃不到伊亭的雞蛋卷兒了，畢竟杭州因為某峰會封城了嘛，就只好自己動手了......

用料  

Tamagoyaki/Japanese Eggroll/ 伊亭玉子燒的做法  

1. 敲開三個雞蛋，打散，儘量打勻
   Whip your eggs.

2. 加鹽1/4tsp
   Add salt to your whipped eggs, mix them.

3. 加牛奶3tbsp，攪勻
   Add milk to your whipped eggs, mix them.

4. 拿出玉子燒鍋，電磁爐50度預熱一會兒，用廚房紙蘸點油塗滿鍋子，倒入蛋液使其鋪滿盤子，等到半凝固的時候，用小鏟子從上面往下卷，捲到最底下以後把整個卷推到上面。之後重複上面的步驟直到蛋液用完為止。
   your frying pan ( it has to be with teflon coating, otherwise your whipped egg will stick to the pan and your egg roll is doomed) on a stove or a electromagnetic stove and pre-warm it (with the MILDEST fire please).
   a kitchen paper towel in oil and wipe the pan with the paper towel so the pan can be covered with a thin layer of oil.
   proper amount of whipped eggs into the pan, make sure the whole pan is covered with the whipped eggs.
   for a few seconds and use a small spatula (It has to be a plastic or a wooden one so that it won't hurt the teflon coating) to roll the egg from top to bottom, and then push the roll to the top.
   Repeat step 2-4 until the whipped eggs are used up.

5. 撈出來，切塊。
   Put it in a pan and cut it into slices.

小貼士

1.沒有玉子燒鍋其他塗teflon的平底鍋也可以，別用陶瓷鍋鐵鍋什麼的，分分鐘粘底，技術好的無視這條。
2.我用的電磁爐，因為現在的煤氣灶火都特猛，溫度非常難控制，電磁爐50度剛剛好，不會手忙腳亂。沒有電磁爐只能用煤氣爐的話，務必小火。
3.玉子燒有很多變體，深夜食堂加三溫糖的，網友加火腿大蔥的，各位可以根據自己的口味alter一下，畢竟下廚自己吃，不能苦了自己。
Writing an Asian recipe in English is extremely exhausting, pardon me if I made any silly mistakes in spelling or grammar or wording.