Telur gulung (Indonesian rolled egg skewers)

Step 1: Beat 4 eggs with 1 pinch salt, 1 pinch white pepper and 1 spring onion in a jug until completely even, with no streaks of white. Soak 8 bamboo skewers in water so they don't scorch.

Step 2: Deep-frying safety: use a heavy, deep pan no more than a third full of oil, keep children well away from the stove, and never leave hot oil unattended. Heat 1 ¼ cups vegetable oil in a small, deep frying pan to about 350°F, or until a drop of egg puffs and floats within a second.

Step 3: Pour in about 2 tablespoons of egg in a thin line. As soon as it puffs and the bottom sets, about 10 seconds, lay a skewer at one end and roll the egg around it, tilting the stick into the oil.

Step 4: Keep rolling for another 20–30 seconds until the spiral is golden and firm right through. The common mistake is rolling too soon, when the egg is still liquid and slips off the stick.

Step 5: Drain on kitchen paper and repeat with the rest of the egg.

Step 6: Serve warm with 4 tbsp tomato ketchup or chilli sauce. Check that the egg is fully set, with no runny middle, before giving it to younger children, and take the skewer out for little ones.