This is one of those recipes every food blogger has to try at least once in their lifetime—almost like a rite of passage. I’ve seen some people fail miserably, using up dozens of egg with no luck, but luckily, my third attempt turned out just perfect.
The velvety egg mixture, swirling in harmony with oil and water, fills the air with an irresistible aroma. It’s perfectly non-stick and delicious, simple yet elegant—truly fit for a royal court.
The Three No Stick Recipe
1、In a bowl, whisk 10 egg yolks together with 75g of sugar, 70g of tapioca starch (or mung bean starch), and 300g of water. Mix thoroughly. Mung bean starch is the traditional choice; tapioca starch is smoother to mix and perfect for beginners. 
2、In a pan, pour 30ml of cooking oil. Turn the heat to high, then sift in the egg mixture.
3、Keep stirring on high heat until it forms large clumps. Add 10ml of oil, stirring vigorously until the dough becomes smoother and finer. Be quick! Stirring too slowly can cause the mixture to clump, leading to failure.
4、This step can be stressful—it’s very sticky, so keep stirring constantly, lifting the pan off the heat as you go. Use a brush dipped in oil to clean the sides of the pan, and return the pan to the heat.
Be careful! It’s easy for the mixture to stick to the bottom, so move the pan off and on the heat as needed, ensuring it’s stirred well each time.
5、Continue stirring until the mixture is smooth and no longer sticks to the pan. Don’t over-stir at this stage, as it could cause the oil to separate and ruin the texture.
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