Ye Fei has a good grasp of the cooking time, although not fully cooked, there's no raw taste.
Soft and tender with a hint of milky fragrance.
In contrast to the tender texture of the eggs is the distinct fried rice, each grain chewy, with a sweet and sour tomato flavor.
Mixing such different textures together, they are clearly different yet somehow seem to blend in the mouth.
Finally, Zhao Gushen took a sip of miso soup and sent the last bit of fried rice to his stomach.
"Did you add milk to the eggs?" Zhao Gushen asked.
"Just a little bit of light cream," Ye Fei gestured with her fingers, it was truly not much, "Too much would give it a milky, fishy taste and become greasy, so I just added a little to enhance the aroma."
"Light cream is thicker in texture than milk, which can make the egg mixture thicker, the bottom part sets better, while the middle part doesn't need to set as much, it's because of the thickness that it doesn't cook through easily," Ye Fei explained.
