
A quick pan-cooked egg cake with a lightly caramelized sugar crust.
2 eggsChicken eggs
0.5 cupMilk
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0.5 cupFlour
0.5 cupSugar
Whisk chicken eggs, flour, milk, and 40 g sugar into a thick batter.
Pour into a nonstick skillet and cook covered for 6 minutes on low heat.
Sprinkle remaining sugar over the top and cook uncovered for 2 minutes until lightly caramelized.