Recipe by Coraniaid

A sheet of egg, perfect for making breakfast sandwiches or for using in bento...


  1. Break eggs into bowl, remove white thingie.
  2. Beat eggs well.
  3. Put water into small bowl.
  4. Add corn starch.
  5. Mix well.
  6. Add corn starch mixture to eggs.
  7. Heat pan.
  8. Add oil & use paper towel to wipe around & remove excess from pan.
  9. Pour 1/2 of egg mixture into pan, making sure it is evenly spread.
  10. Loosen edges of egg.
  11. Remove from heat.
  12. Flip.
  13. Add back to heat for ~10-15 seconds.
  14. Remove from heat.
  15. Store in freezer for up to one week.
  16. Repeat with other half of egg mixture.

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