11. Gently shake pan back and forth to distribute batter evenly. 12. Heat the potatoes, shaking the pan, until they give off steam and dry out slightly. 13. Holding lid in place, firmly but gently shake pan to mix everything together. 14. Pour the egg mixture into the pan and immediately begin gently stirring with the metal palette knife or rubber spatula, shaking the pan gently at the same time. 15. Pour out any excess water and shake the pan to roll the eggs so that they collide and the shells crack. 16. Place mustard seeds in a skillet and heat over medium heat, shaking pan occasionally, until seeds begin to lightly brown and release their aroma. 17. Put the cake batter into the pan, shaking the pan to level it off. 18. Put the nuts in the oven and, after a minute, stir them with a wooden spoon or shake the pan. 19. Remove from heat, and shake pan until flames subside. 20. Shake the pan as you would popcorn, and hold pan just above flame, not in it. |