Porpoise

By VicentaLakin

Porpoise
IT'S GREAT TO HAVE A CHEF'S EGGSTICK, AND TO EAT IT WHILE IT'S HOT AND IT'S GOOD AND IT'S GOOD TO HAVE A COOK. {\BORD0\SHAD0\ALPHAH3D}

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Steps for Porpoise

  • Make Porpoise step 0
    1
    Prepare two eggs. Separate the egg fluid
  • Make Porpoise step 1
    2
    Cream, sugar, milk
  • Make Porpoise step 2
    3
    Creamed cream (no can and can not be released), milk, white sugar, mixed, evenly mixed, hotened white sugar melted, poured into egg yolk, sifted into low-band powder, evenly mixed
  • Make Porpoise step 3
    4
    After filtering, city egg fluid
  • Make Porpoise step 4
    5
    Put your skin on the tinpaper grill
  • Make Porpoise step 5
    6
    Into the omelet. Seven points
  • Make Porpoise step 6
    7
    Get in the preheat oven, maybe 210 degrees and 20 minutes in the middle floor, and focus on the omelette surface

    • Porpoise Make Tips

    Personally, it's kind of sweet. It's not sweet. It's less sugar。

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