"Roasted Yu Zi" is a kind of dish with eggs, milk and salt as the main raw materials, which is characterized by its salty taste. Yu Zi means eggs in Japanese, and caviar is also called "Japanese omelet". Also known as thick egg baked thousand layers of eggs.

Yu Zi barbecue in Kansai region is seasoned with proper amount of salt, and some families add sugar. However, if sugar is added to enhance the flavor and a small amount of broth is added to stir-fry the omelet, there is still a big difference between kanto region's Yu Zi baking and Yu Zi baking in related areas.

eggshell

The complete eggshell is egg-shaped, with one end big and one end small, accounting for about11%~1.5% of the whole egg volume. Eggshell can be divided into upper shell membrane, lower shell skin and air chamber. ? The main component of eggshell is calcium carbonate, which accounts for about 9 1% ~ 95% of the whole eggshell. Its calcium-containing components are the same as those of pearls, oysters, beef bones and dried fish, and it is a good source of calcium. In addition, the eggshell also contains about 5% magnesium carbonate, and 2% calcium phosphate and colloid.

Shell membrane: an opaque and unstructured membrane outside the eggshell; The function is to prevent the water of eggs from evaporating. Subshell skin: the membrane in the eggshell, which has two layers; Air can pass through this film freely. Air chamber: the gap between the lower epidermis of the second shell; If the gas in the egg is lost, the air chamber will continue to increase.

After the eggshell is soaked in vinegar or some acidic solution for a period of time, it will disappear and become a shell-free egg, leaving only a film.