Name: We Should All Make Scrambled Eggs Like This…
Uploaded: 2020-03-25T09:10:50.000Z
Duration: 8 min
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Adverbs of manner

As I am attending, a YouTube even called you two crates of semi loads of super interesting people conference.

And I thought that would be the perfect excuse not to make a video of this week.

I don't have my ex and I don't have one myself.

The problem is, I don't like excuses that so I thought, Let's make something simple.

Let's just let's just not settle with this statue school.

I do have something with me that should be helpful in this situation.

My as always, I will post a link a description, box it down below.

So I thought, Let's just make the second recipe.

I can always go to a supermarket to get the things I need.

The heat situation is a bit more problematic.

Also I've got no dishes, no vessels, no cooking.

I guess it's gonna be a challenge, but honestly, what video in my journal isn't because they sell scrambled eggs here on the rooftop of duty worms thing, but I would just be too simple.

The guy at the reception told me that there's a supermarket nearby.

It's called a big guy, and technically, they should have all I need, which is not difficult because they just exit with game.

If I got everything in terms of ingredients still lacking a stove, though, which is not so much of a problem, to be honest, because I thought of us of a decent that relatives have been using and abusing those Eric cricketers in the past, they can do so much more than what you think they can.

My initial ideas to make a double bill you're using the cattle and the glass.

Nothing is safe and find a way to make it most stable because at the moment started Pappas, and it sucks as tight as possible so that we can benefit from the steam coming from the capital itself.

As surprising as it may sound things looking good, I'm gonna crank up the heat and just see how it goes.

Let me just state something I'm using a letter for face power, for.

But most importantly, it's just to make you think outside the box.

It's just to just prove you wrong that that you don't need fancy equipment's just to make good cuisine.

Yeah, good steam going on like a religious moment.

I've noticed that people could the eggs on too high heat.

They tend to overcook the The goal, obviously, is to cook the egg, but not to overcook them.

I am losing much steam from this, but I can only feel like the texture thickening the thickening.

But I don't think that's so much of a problem.

You see, the addition of cold butter is meant to add, like a degree of smoothness.

But most importantly, it's there to just stop the cooking process, which I think I could replicate with a bit of cold water.

I'm gonna keep the pepper for finishing that.

I'm gonna use the sort to season my dish.

And, of course, because it's a dish on the smooth and, you know, rich side.

I'm gonna do tiny leaves off basis just to bring that extra kick off.

I mean, you see the lumps, but you don't feel them.

The reason is the eggs are not overcooked, so they are not firm enough for you to really no sense them on your tongue.

Probably a tad over seasoned, but it's always better than just under seasoned pension kickoff.

In my book, I mentioned Salman Roller, Beautiful the best with the little town of juices and that seawater taste.

To be honest, like basically, is just as amazing, very fresh and citrusy.

Flavor is just bringing the dish to the next level.

What sits about Bob, Bob, Bob, Bob A way.

I am very glad that the whole experience is a resounding success.

I'm just, you know, annoyed by the fact that my room is now a massive mess.

A note at the end of this it is that I hope you enjoy this precipitous.

It's a simple recipe, but there is something to learn.

If you already own the book them, I genuinely hope that you are enjoying it.

And if you do, then please consider living a review of on Amazon and less people Click subscribe every week.

 It's always about the food, but it's about, you know, getting new smarter in the kitchen. 