Add the egg yolk and the almond oil and mix well.
加入蛋黄和杏仁油，把他们混合起来。
Add brandy, milk, oil and egg and stir until dry ingredients are moistened.
加入白兰地、奶、油和鸡蛋，然后搅拌，直至。
Preheat skillet, add oil. Bring to a boil over strong heat. Whisk eggs again. Hold mixing bowl over skillet and let the egg mixture trickle in, forming crisp droplets.
锅热后加入油，大火让油迅速沸腾，柴鸡蛋再次搅拌，将碗放至下巴高度，倾斜让蛋汁细细地流入油锅中，形成一朵朵蛋酥。
Beat the corn oil and egg. Add in yoghurt and milk. Stir until well-combined.
玉米油和鸡蛋搅打均匀后，加入酸奶和牛奶也一并拌匀。
Add oil, turn down the heat to medium and stir-fry the rice until loose. Add the carrots, chicken shreds, egg, salt and chopped spring onion. Stir to combine thoroughly.
锅入少许油烧热，下白饭中火块炒至米粒分开成松散状，入红萝卜丁、鸡丝、炒蛋、盐及葱花续拌炒即可。
Heat wok and add oil, add in chicken shreds. When the colour of chicken changed, dish up. Scramble the egg over medium heat. Dish up and save for later.
锅入适量油烧热，鸡丝略过油随即捞起沥干。入蛋液拌炒成散块起锅备用。
Heat wok and add oil, add in chicken shreds. When the colour of chicken changed, dish up. Scramble the egg over medium heat. Dish up and save for later.
锅入适量油烧热，鸡丝略过油随即捞起沥干。入蛋液拌炒成散块起锅备用。
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