Big egg toast

By VicentaLakin

Big egg toast
It is important to have early mornings for children to eat well and to have fun. A giant egg bread ounce was produced for this purpose. What's a giant egg bread? One is the weight of 98 grams. The second is to use stainless steel pots as moulds, baked bread that is big and round like a giant egg, then processed with rich protein plus vitamins, a full breakfast that stimulates the appetite of children. Let's share our experiences

Recipe Recommendations

  • bread of 2
  • sausage appropriate amount
  • squid appropriate amount
  • pea appropriate amount
  • corn kernels appropriate amount
  • red onion appropriate amount
  • Round green pepper appropriate amount
  • olive oil appropriate amount
  • refined salt appropriate amount
  • water starch appropriate amount

Steps for Big egg toast

  • Make Big egg toast step 0
    1
    It's a hysteria of the home-grown French omelet
  • Make Big egg toast step 1
    2
    A, TAIWAN ROASTED INTESTINES, GREEN PEPPERS, RED ONIONS, CEDIN. B, CEDAR, FRESH BEAN, SWEET CORN PELLETS. TWO BREAD
  • Make Big egg toast step 2
    3
    C, BOILER BOILER HEATS INTO OLIVE OIL PROPER (NOT TOO MUCH, ROASTED IN FAT) AND THEN GOES INTO A, FLIPS A FEW TIMES INTO B AND FLIPS TOGETHER, AND DOES NOT GET TOO OLD TO GET INTO WATER STARCH。
  • Make Big egg toast step 3
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    D, CUT THE BREAD WITH A SHARP KNIFE AT THE TOP, AND MOST OF THE BREAD LEFT WILL BE PRESSED AROUND AND AT THE BOTTOM WITH A HAND AND NOT EXCAVATED。
  • Make Big egg toast step 4
    5
    The bakery
  • Make Big egg toast step 5
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    E, FILL AS MUCH AS YOU CAN WITH A SMALL SPOON, FULL OF ODOURS, AND PUT A HAND ON THE TOP OF THE PIECE OF BREAD CUT TO BETTER COVER THE BASE OF THE BREAD FULL OF THE MATERIAL. G, A CUCUMBER WASH, A SMALL PIECE OF CUISINE CUT, A TOOTHPICK IN THE MIDDLE, AND A PART OF IT INSERTED ON THE TOP OF THE BREAD CUT OFF。
  • Make Big egg toast step 6
    7
    The giant egg loaf is finished。

    • Big egg toast Make Tips

    Do not add soy sauce when stir-frying the filling. All the fillings should be blanched in advance and not overcooked during stir-frying. Thicken with a light sauce and reduce the liquid.

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