Asian omelet » Step 16
September 9, 2009

Beat the eggs again, making sure that no lumps of pepper and salt remain.
Back to 'Asian omelet'
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Feb | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Conversations
- george kumar on 'Coffee cheesecake': Hi, 1. How long a rest cheese cake stay in the fridge? 2. Can we...
- Nikita on 'Breakfast crepes with caramelized apples and cinnamon': Just noted that egg was used but not...
- esquire on 'Japanese cheese cake': Would this work in a chiffon cake- tube pan? May silicon pan is that...
- marose on 'Old town mountain coffee': hi ms. connie! i would just like to ask if they sell the malaysian...
- laura on 'Banana choco cupcakes': Hi ms connie. Tried this with creme fraiche kasi un lng nasa ref...
Stay updated!







