Eggs from the casserole
By VicentaLakin
Eggs and casseroles, or casseroles, are classic. Especially when it's springing, and it's alive, and it's better to eat more herring. Once upon a time, we'll all be fired separately. Eggs are eggs, pickles are pickles. Tooths are bad. Sometimes it's too late. My old man said don't get fired. So I cut the crumbs in the egg by putting them in the egg, so the crumbs became crumbs. Let's not say how good it tastes, it gives people appetite. It's a little bit old, but don't worry about the teeth. I can't help but eat two more. I'm afraid it's going to be like this! It's springtime, and it's springtime in the north, with the tradition of "bite-tip-tip-tip-tip-tip-tip-tip-tip-tip-tip-tip-tip-tip-tip. I hope you'll have a full meal this spring
Steps for Eggs from the casserole
1
Let's wash the herbs and get the eggs ready
2
Eggs in the pot
3
Sliced herring
4
Put herbs in the egg fluid, add a proper amount of salt and mix them evenly
5
It's oil in the pan
6
When the oil is 7 or 80% hot, pour the casserole egg fluid into the pot
7
Look, it's a little choreography, oily, bellowy, and when the egg is fully condensed, it'll come out
8
It smells so good
9
It's burningEggs from the casserole Make Tips
The amount of beryllium and eggs can be adjusted according to preferences; I think it's a little bit more fresh and fresh; the egg drops into the pot and does not mix, then flips, and the pieces are too broken to taste。