perfect colabo

Today’s meal was a mix of egusi and ogbono soup, all thanks to my friend, who said combining them makes the soup go a long way. I decided to give it a try and added beef, stockfish, and a few soup spices to give it the perfect taste. The pot was bubbling nicely, and I was already looking forward to tasting it.

While the soup was cooking, I remembered another tip my friend shared about frying eggs in a flat and tasty way. I cracked a few eggs, whisked them up, and poured them into the pan with just the right amount of oil. My aim was to get it evenly fried without burning or making it too thick. For someone trying this style for the first time, I must say it turned out really good.

It was tricky managing two things on the stove at the same time, but surprisingly, I didn’t mess up either. The soup kept simmering just right, and the egg came out golden and flat, just how I wanted it. I felt like a chef multitasking in a busy kitchen.

The egusi and ogbono soup is packed and ready for tomorrow, but tonight’s dinner will be simple. I’ll pair the fried egg with bread and wash it down with a chilled soft drink. Cooking today was fun, and I’m glad everything turned out great