Difference between revisions of "Aijet Beythat"
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* ¾ teaspoon [[cinnamon]] | * ¾ teaspoon [[cinnamon]] | ||
| − | == | + | == Procedures == |
# Prick whites of [[egg]]s all over so they won't split as they are heated through. | # Prick whites of [[egg]]s all over so they won't split as they are heated through. | ||
# Sauté [[egg]]s in [[butter]] over low heat, turning, until light brown. | # Sauté [[egg]]s in [[butter]] over low heat, turning, until light brown. | ||
Latest revision as of 16:43, 15 July 2012
Description
Egg kebab
Ingredients
- 8 hard-cooked eggs, shelled
- ¼ cup butter
- ⅓ teaspoon salt
- ¾ teaspoon paprika
- ¾ teaspoon white pepper
- ¾ teaspoon cinnamon
