- I-Egg Yolk - I-1 Piece
- Imvubelo - ama-Gramu angu-25
- Anyanisi - Izingcezu ezintathu
- Ufulawa wehola - 1 kilogram
- I-Champignons - ama-Gramu angu-800
- Usawoti - 2 amathisipuni
- Amafutha omifino - ama-milliliters angu-150
- Amanzi - ayizigidi eziyizigidi ezingu-500
1. Inhlama iphekwe ngaphandle kwanoma iyiphi imfucumfucu. Esikhathini, khala imvubelo (nje kuphela), faka amanzi afudumele namafutha yemifino, uhlanganise kahle. Engeza ufulawa kancane kancane, uxove inhlama. Faka inhlama kuze kube yilapho eyeka ukunamathela ezandleni zakho. Ngethawula noma ithawula, umboze inhlama, futhi imizuzu engu-40 simisa endaweni efudumele. 2. Nakuba inhlama ifanelekile, lungiselela ukugcwaliswa: sihlanze futhi sinqume amakhowe (izingcezu ezincane). Gaya i-anyanisi. Amakhowe azodlula amakhowe kanye namakhowe ehlathi. Sula ipani le-anyanisi, engeza amakhowe kanye nesitshalo semaminithi angu-15 isembozo sivaliwe. Amakhowe kufanele ahlile. 4. Uma inhlama isondele, yihlukanise zibe izingxenye ezimbili (kubalulekile ukuthi ingxenye eyodwa ibuye kabili kwesibili). Ngosayizi webhidi lokubhaka, gcoba inqwaba yenhlama ibe yikhekhe. Gcoba i-pan ngewoyela yemifino, bese ubeka ikhekhe kuso. Ngamaphutha cindezela ikhekhe emgqeni. 5. Amakhowe aphehliwe asakaza phezu kwekhekhe, ngokulinganayo asakazwa phezu kwekhekhe (cishe u-1 ububanzi obunxele emaphethelweni). 6. Sigubha elinye ikhekhe, sigcwalise ukugcwaliswa, futhi sibamba emaphethelweni. I-egg yolk grease. Cishe ngehora, ngomlilo omncane ubhaka upi, uphenduke njalo. Bese uyisuse kuhhavini bese uvumele ukuthi ipholile.
Izinkonzo: 8