Evaporated Filled Milk
Mix baking powder, fish sauce and MARIGOLD Evaporated Filled Milk. Whisk mixture. Mix and set aside.
Crack eggs into a bowl and whisk until fluffy. Then, pour in milk mixture and mix well.
Pour oil into a wok and heat up to 170°C. Scoop 2 ladles (65ml) of egg mixture, fry and turn for 1-2 minutes on each side. Repeat steps until mixture is finished.
Serve hot with rice or fried noodles.
Drain fluffy eggs on paper towels for a minute or two to absorb excess oil.