anyway. ET dead, better to spend time with GF, nolife ;). That's all. Btw admin is retarded kboy, he doesn't like me ... i wanna see my logs on " CHEAT " XDDD. Slac sux hard :]. KB too.
SLAC scanning all of ur process. Btw who made this anti-cheat ? nixcoders moderator ?
Scrambled eggs make an easy, delicious, and nutritious breakfast.
Difficulty: Easy
Time Required: 10 minutes
Here's How:
Break eggs into a bowl; allow 2 eggs per person.
Whisk eggs with salt and pepper to taste.
In a heavy skillet over medium heat, melt 1 to 2 tablespoons of butter.
When the butter stops foaming, reduce heat to medium-low.
Add the eggs to the hot pan.
After a minute or 2, when the bottom and edges have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold cooked parts towards the center.
Repeat the scraping, lifting, and folding until the egg has formed curds. More stirring will make small curds and less will make larger, fluffier curds.
When the curds are firm but still moist, remove to plates or serving dish. They will continue cooking after they leave the pan.
Tips:
For lighter eggs, add about a tablespoon of milk, water, or cream for each egg.
For extra flavor and texture, add minced vegetables and/or ham to the butter and sauté for a few minutes before adding the eggs.
What You Need:
Heavy skillet
Whisk or fork
Eggs
Salt and pepper to taste
Butter
fucking paranoid lowbobs
SLAC scanning all of ur process. Btw who made this anti-cheat ? nixcoders moderator ?
!
and besides, playing at a lan doesnt mean people cant cheat online, fuckwad.
shit polak is shit.
ohman remember anatolik? lanproof too...lowest player at cc7
im plLAnproofed!
Difficulty: Easy
Time Required: 10 minutes
Here's How:
Break eggs into a bowl; allow 2 eggs per person.
Whisk eggs with salt and pepper to taste.
In a heavy skillet over medium heat, melt 1 to 2 tablespoons of butter.
When the butter stops foaming, reduce heat to medium-low.
Add the eggs to the hot pan.
After a minute or 2, when the bottom and edges have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold cooked parts towards the center.
Repeat the scraping, lifting, and folding until the egg has formed curds. More stirring will make small curds and less will make larger, fluffier curds.
When the curds are firm but still moist, remove to plates or serving dish. They will continue cooking after they leave the pan.
Tips:
For lighter eggs, add about a tablespoon of milk, water, or cream for each egg.
For extra flavor and texture, add minced vegetables and/or ham to the butter and sauté for a few minutes before adding the eggs.
What You Need:
Heavy skillet
Whisk or fork
Eggs
Salt and pepper to taste
Butter