Fry over low heat, nudging slightly and sprinkling with oil to prevent sticking. Turn over when lightly browned. Pour in eggs and continue to fry, sprinkling on oil and flipping over several times. Cut in two with spatula and serve on a plate, decorating around the sides with coriander, if desired.
2．蚵、蔥花加 (1) 料調和均勻，倒入熱油鍋中壓平，以小火煎，並淋些油稍翻動使之不黏鍋，呈黃褐色時翻面，澆淋蛋糊，再淋些油繼續煎，重複翻面煎數次後，起鍋前以鍋剷切成兩份，盛於盤中，四周可以芫荽裝飾。