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Eggs 2-4 (read recipe notes)
Salt to taste
Best eggs to pan ratio: 2 eggs: 17-18cm (6-7 inches) pan 3 eggs: 20cm (8-inches) pan 4 eggs: 23-24cm (9-inch) pan
Butter 1 tablespoon (159)
melt over low heat
pour beaten eggs
cook over low heat, while constantly stirring and shaking the pan
tilt the skillet, gently roll the omelette down over itself
brush with butter
Chives