Hello again! And welcomes back! This the second lesson, so it a bit harder and a bit more complications, but you'll see, is not so hard after all really!

Some peoples calls this a Omelette but I calls it a Eggelette because it made of a eggs, not of a oms. Some restaurants uses a hundreds of a eggs, but we is not so rich so we only use a half a egg that's why it called a Semi Eggelette.

Right, now, first thing we need to do is take a egg. Now we need only half a egg, so we must cut it in a half. We do this using a scissors. This shown in picture. The dotted line show you where to cut, so you don't get confused.

But! Oh! A half a egg not much egg really, not for a eggelette, so this the clever part. Take a straw, and blow it up inside the half a egg until it big as ten eggs. This take about a hour but it worth it. This show in picture aswell.



Nows, very important! We must remembers to take the straw out after the Eggs is big enough! Other wise, we get a straws in our Eggelette, and this no good for digestion.

Okay, now we have a lot of egg, we must confuse it. If we wants a fancy Eggelette, can add a cabbage, or (my favourite) a prunes, or maybe chocolate even for a dessert Eggelette. Can also save more moneys by cut the prunes in half too.

Now we put it all in a kettle. This cheaper than cooker, as I said of a before time, and just as good really. (If we really poor and don't even have kettle, can instead heat by rub of sandpaper but make a care to rub all the way around other wise your Eggelette not cook right through.)

Now when kettle boils is finish! And wallah, serve on a newspapers. M mm!

So that's it for this week! Look upwards to next weeks, when I show you an easy ways of making a chips. But not eat too many Eggelettes before then, other wise not want to loose our appetites before hand, yes!

Z.