大學老師在台中逢甲夜市賣好吃的炸蛋蔥油餅

常看電視或上網的都知道，有名的炸蛋蔥油餅在花蓮，大家可能不知道台中逢甲夜市最近也開了一家炸蛋蔥油餅，它不是仿冒品，全部的食材百分之百來自花蓮的炸蛋蔥油餅這家店，技術也是傳承自花蓮炸蛋蔥油餅。

有趣的是，台中逢甲夜市的炸蛋蔥油餅老闆是個大學企管系的行銷策略老師，透過智慧與知識將傳統的花蓮炸蛋蔥油餅成功的轉型企業化經營管理，塑造CIS視覺系統，製作流程科技化，還別出心裁的設計讓顧客參與整個服務流程（聽說這個概念參考自ATM銀行櫃員機及捷運站買票及候車），除了顧客自己操作電腦訂製喜歡之產品及數量外，等後製作過程，還有電腦螢幕告訴你大概還要等幾分鐘，更好玩的是當快輪到交貨給你的時候，螢幕開始閃燈，正如捷運車輛即將進站一樣。

這家店的品質與花蓮的炸蛋蔥油餅完全一樣，餅皮外酥內Q，香氣十足，只是吃的時候千萬要小心，吃到蛋黃時要一口用力吸，將蛋黃全部吸光，否則會噴得你的衣服到處都是黃色，擦都擦不掉，這也是炸蛋蔥油餅的特色之一，好吃的程度絕不是用煎的蔥油餅可以比較的。而且價位便宜的難以想像，蔥油餅一張只要二十五元，加蛋只要三十元，小姐們吃一個蔥油餅幾乎等於吃一餐飯了。

由於炸蛋蔥油餅的名字有趣又易記，產品又便宜好吃，作業流程又效率化，讓許多顧客除充滿驚奇之外，也興起加盟之意願，紛紛詢問加盟之可能性，店老闆於是開始規劃加盟制度，希望能於近期內能滿足消費者之期待，在台灣各地都能吃得到好吃的炸蛋蔥油餅。

University Teacher Opens a Fried-Egg Oil Cake Stand at Taichung’s Fengjia Night Market

Anybody who watches TV or surfs the Internet knows about Hualien’s famous fried-egg oil cakes. What they may not know, however, is that a fried-egg oil cake stand has recently opened in Taichung’s Fengjia Night Market, and it’s the real thing. All of the ingredients come from the same oil cake shop in Hualien, as does the technique.

What’s interesting is that the proprietor of the new oil cake stand at the Fengjia Night Market teaches marketing in the enterprise management department of a local university. Making use of his knowledge and expertise, he has successfully transformed the traditional Hualien fried-egg oil cake into a commercial enterprise. He has created a CIS system, modernized the production process, and adopted an original approach to come up with a design, which involves the customer in the entire service procedure. (I’ve heard that he got the idea from ATMs and MRT ticket machines). The customer uses a computerized ordering system to select the desired type and number of oil cakes, and while the oil cakes are being made the computer screen informs the customer how much longer it will take. The really fun part is when the oil cake is almost finished and a flashing light comes on the screen, just like you see in the MRT station when the train is about to arrive.

The oil cakes are every bit as tasty as those you get in Hualien: fragrant, crisp on the outside and tender on the inside. But while eating it, when you get to the egg yolk, be sure to take a deep breath and suck in the entire yolk all in one go; otherwise it’ll splash all over your clothing, leaving nasty yellow stains that you can’t wipe off. This is what makes eating a fried-egg oil cake a unique experience. The taste of ordinary oil cakes just doesn’t compare, and the price is unimaginably cheap: NT$25 for the standard variety, and NT$30 with egg. Many women find an oil cake to be as filling as a regular meal.

“Fried-egg oil cake” has a nice ring to it, it’s cheap and tasty, and the production process is quick and efficient. The concept has been well received by customers and has generated lots of interest in the possibility of setting up franchises. As a result, the proprietor has already started drawing up plans for a franchise system, which he hopes will be in operation in the near future. So it may not be long before fried-egg oil cakes start appearing island-wide.