Not exact matches
Cook for about a minute, until bubbling and golden on the
bottom, then flip (I loosen the edges with a
spatula and then slide it
under the middle and flip very carefully) and cook on the second side until golden brown.
Using a wooden
spatula, stir along the
bottom of the pan a few times until the eggs thicken, tilting the pan occasionally and lifting the edge of the eggs to allow uncooked egg to flow
under the cooked portion.
Get
under the tofu with a thin metal
spatula now and then as it cooks, scrape the
bottom and don't let it stick to the pan, that is where the good, crispy stuff is.
Slide a broad metal
spatula, or two,
under the cake to separate it from the metal pan
bottom, then lift and set the cake on a serving plate.