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@duytyhon: [XẢ KHO] THÙNG 5 BỊCH Khăn Giấy rút đáy mino giagia#bebibenh #xuhuong #xuhuong2026 #viral #khangiaygiagia

duytyhon
duytyhon
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Thursday 05 November 2026 01:40:17 GMT
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kimthanhpham1990
Kim Thanh Phạm :
Chửi gì á Loan kkk
2026-11-05 05:08:49
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minh.anh56872
ước j đc trang điểm 🖤 :
loan :!(#)#:₫(#;@(@;[(#8#;(₫;₫!₫!"!*(*(*😔😔😔
2026-11-05 04:10:02
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EGGS FROM AROUND THE WORLD 🌍 Welcome back to Eggs from around the world, my series where I’ll be showing you how to make some of the best egg dishes in the world. Today’s episode takes us to the Netherlands to make a classic Eierbal. This is essentially the dutch version of the scotch egg. The difference is the casing. This recipe uses a simple roux seasoned with curry powder and mustard as the case, which is then used to wrap the egg. Ingredients (2) Roux: 25g unsalted butter 25g plain flour 200ml chicken/vegetable stock 1 tsp mild curry powder 2 tsp dijon mustard 1/2 tsp paprika 1/2 tsp ground black pepper Salt to taste 4 soft boiled eggs Breading station: 3 eggs beaten 200g plain flour 300g panko breadcrumbs 1litre vegetable oil (1) Start by heating up a saucepan on a medium heat. Once hot, add the butter and let melt. Once melted add the flour slowly, whisking as you go along. Once all the flour has been added, add the curry powder, paprika and black pepper then mix well. Once incorporated, slowly pour in the stock, whisking gradually until you form a thick and smooth sauce. Season to taste with salt, then transfer to a tray and place in the fridge to cool down completely. (2) Once cooled down, remove from the fridge and split into 4 equal sized squares. Place one boiled egg in the centre of each square and carefully encase until it covers the whole egg, then set aside. Set up a breading station of the eggs, flour and breadcrumbs. Dip in the egg, followed by the flour then finally the breadcrumbs. (3) Heat up the vegetable oil, then deep fry until golden and crispy. Serve and enjoy. #eggs #eggrecipe #eierbal #dutchfood #holland #fyp
EGGS FROM AROUND THE WORLD 🌍 Welcome back to Eggs from around the world, my series where I’ll be showing you how to make some of the best egg dishes in the world. Today’s episode takes us to the Netherlands to make a classic Eierbal. This is essentially the dutch version of the scotch egg. The difference is the casing. This recipe uses a simple roux seasoned with curry powder and mustard as the case, which is then used to wrap the egg. Ingredients (2) Roux: 25g unsalted butter 25g plain flour 200ml chicken/vegetable stock 1 tsp mild curry powder 2 tsp dijon mustard 1/2 tsp paprika 1/2 tsp ground black pepper Salt to taste 4 soft boiled eggs Breading station: 3 eggs beaten 200g plain flour 300g panko breadcrumbs 1litre vegetable oil (1) Start by heating up a saucepan on a medium heat. Once hot, add the butter and let melt. Once melted add the flour slowly, whisking as you go along. Once all the flour has been added, add the curry powder, paprika and black pepper then mix well. Once incorporated, slowly pour in the stock, whisking gradually until you form a thick and smooth sauce. Season to taste with salt, then transfer to a tray and place in the fridge to cool down completely. (2) Once cooled down, remove from the fridge and split into 4 equal sized squares. Place one boiled egg in the centre of each square and carefully encase until it covers the whole egg, then set aside. Set up a breading station of the eggs, flour and breadcrumbs. Dip in the egg, followed by the flour then finally the breadcrumbs. (3) Heat up the vegetable oil, then deep fry until golden and crispy. Serve and enjoy. #eggs #eggrecipe #eierbal #dutchfood #holland #fyp

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