Millet can be cooked manually the same way as rice. What I usually like to do is boil the millet till the water is nearly completely dried up and turn off the stove for the millet/rice to be left covered for the next few minutes depending on the amount. This allows it to steam and the water to be dried up instead of having mushy soggy grains in your mouth.
While I cooked the millet in the pot, I added parsley to it (did I ever mention that I love parsley?). I made sitr-fry spinach (in the dish you can't really see) and I also experimented a little with my egg. I wanted a little extra punch of flavour and if you've ever tried wasabi, you know exactly what I mean. It's spicy, yet smooth and it gives that ahhh~ kinda feel haha. I know my descriptions are a little weird but I don't really know how to express the flavour that wasabi has.
Usually when I fry my eggs, it's usually egg and soy sauce. This time I decided to add in wasabi. The results were really good. Obviously since it's impossible to really get fresh wasabi here, you'd have to purchase the small tube/container of wasabi. The most important thing is to ensure that the wasabi is of good quality if not it will not dissolve and mix with the egg.
The amount of oil is crucial when making an omelette especially when you don't have a proper non-stick pan (which seems like general knowledge). However, I have seen the horrors of how little oil my friends use to make eggs which basically leave them slightly burnt, and oil does help in term of an egg's fluffiness to some degree too.
Want fluffy omelettes? There are many many many methods out there that people have done to make fluffier omelettes. So here's a compilation of the methods. The first is an extra step that takes a little extra time as you have to separate the yolk and the whites. Whip up the whites really really well (even till their stiff if you want to go all out) and then gently fold in the yolks and pour it into the pan. Or I have seen online that it works even if you just whip the entire egg long enough. Basically the general idea is that you want to whip air into the eggs so as long as you've done so, you'd have a nice fluffy omelette. Some also find it easy to obtain fluffy results by adding a little liquid (water or milk or even cream) and give it a good mix. It's really up to you what you would like to do. Me in general, I like my eggs in any way as long as they aren't dry or burnt :p
Hugs for everyone~ HAPPY NEW YEAR!
