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phrases to describe aprocess

frases para describir un proceso

3198 veces realizada

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Juan Manuel NIEVA MACIAS

México

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LUIS ANGEL SANCHEZ MENDOZA

22 de Febrero de 2021

00:09

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23 de Febrero de 2021

00:10

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3

LUIS ANTONIO HERNANDEZ LIMON

25 de Febrero de 2021

00:11

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ANDRES GUZMAN MICHEL

21 de Febrero de 2021

00:13

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José Silva

25 de Febrero de 2021

00:15

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Janette Ascencio

25 de Febrero de 2021

00:16

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100

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6BMJAZMIN ITZEL HIGUERA DIAZ

2 de Octubre de 2020

00:17

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100

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8

6CV López Luévanos César Matias

22 de Mayo de 2022

00:19

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100

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9

MONTSERRAT ORTEGA CARDENAS

25 de Mayo de 2022

00:19

tiempo

100

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10

6CV BRAYAN ALEJANDRO

1 de Octubre de 2020

00:20

tiempo

100

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phrases to describe a processVersión en línea Frases para describir un proceso por Juan Manuel NIEVA MACIAS 1 1 2 2 3 3 4 4 5 5 6 6 7 7 8 8 Turn the heat down and then use your fork to just run the back of the fork across the pan, all the way across the pan, just to create some layers. You’re letting the partly cooked omelette, pushing it to one side and letting the raw egg fall into those spaces, and you’ll find you’ll create an omelette which is quite set underneath and quite soft on the top. 1 and then pour that into the hot pan, all of it. 2 For a great savoury omelette, the freshest eggs that you can buy, 3 and then turn that out onto a plate and eat it with some lovely fresh bread. 4 and then put just one tablespoon of water, not milk, in with the egg and just mix the eggs up, just lightly beat them with a fork 5 and just heat the oil, not too much heat, just heat it, 6 use a minimum of four eggs per omelette. You need a little bit of oil in the bottom of a non-stick omelette pan, 7 And then just put a palette knife underneath and flip the omelette over so what you have is a hardly browned side and quite a soft beautiful velvety texture. 8

phrases to describe a processVersión en línea

Frases para describir un proceso

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Turn the heat down and then use your fork to just run the back of the fork across the pan, all the way across the pan, just to create some layers. You’re letting the partly cooked omelette, pushing it to one side and letting the raw egg fall into those spaces, and you’ll find you’ll create an omelette which is quite set underneath and quite soft on the top.

and then pour that into the hot pan, all of it.

For a great savoury omelette, the freshest eggs that you can buy,

and then turn that out onto a plate and eat it with some lovely fresh bread.

and then put just one tablespoon of water, not milk, in with the egg and just mix the eggs up, just lightly beat them with a fork

and just heat the oil, not too much heat, just heat it,

use a minimum of four eggs per omelette. You need a little bit of oil in the bottom of a non-stick omelette pan,

And then just put a palette knife underneath and flip the omelette over so what you have is a hardly browned side and quite a soft beautiful velvety texture.

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