You can just beat the egg and make an egg roll, but today, we're going to make a prettier egg roll by dividing the yolk and the white^^
I used 7 eggs to make a thick egg roll. Separate the yolk and white of 6 eggs into 2 bowls. If there is only yolk, it will be too stiff, so break the remaining egg into the side containing only the yolk.
If you do that, like the picture above, it will contain 6 yolks + 1 egg in one bowl, and 6 egg whites in the other bowl, right? ^^

Divide 1/3ts of salt into whites and yolks.

Place a spoonful of Parmesan cheese powder in each egg bowl.

Tear the creamy into small pieces and mix well in a bowl of whites.

In a bowl of yolk, chop and mix cheddar cheese.

Preheat egg roll pan and coat pan with canola oil slightly. (If there's too much oil, the egg roll won't look pretty. Apply a little oil and wipe it off with a kitchen towel.) Turn the heat to low heat, please.

Place crab meat mixture in egg whites in pan and shake pan to spread thinly. If the crab is lumped together, spread it out evenly so that it does not clumped together. Slowly roll the eggs from inside to outside when they start to cook. You can shape it later, so it doesn't matter if you don't dry it prettily at first^^

Put the rolled egg roll forward with a little egg left, pour the egg roll, roll it again when it's cooked, and repeat the shape like this. When you're done with the egg whites, pour the egg mixture and roll it. ^^

If you're done with the eggs, you're going to finish it off!! Put strength on the pan wall and cook it at an angle, stand it on both sides, and cook it at an angle.

It's square, so it's called brick egg roll, right? The shape is square and pretty, and it came out deliciously without burning the color because it was grilled on low heat. Let the egg roll cool and cut. If you cut it right away, it's too hot and it doesn't cut nicely. You can cut it thickly, slanted, or cut it into bite-size pieces at regular intervals like me. ^^

If you're done with the eggs, you're going to finish it off!! Put strength on the pan wall and cook it at an angle, stand it on both sides, and cook it at an angle.

It's square, so it's called brick egg roll, right? The shape is square and pretty, and it came out deliciously without burning the color because it was grilled on low heat. Let the egg roll cool and cut. If you cut it right away, it's too hot and it doesn't cut nicely. You can cut it thickly, slanted, or cut it into bite-size pieces at regular intervals like me. ^^