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1If not, continue cooking it for a bit longer and test again.
2Top burger with cheese and continue cooking until cheese begins to melt.
3Add half of the beer and continue cooking until reduced by half.
4Fold omelet and continue cooking until egg mixture firms and cheese melts.
5Pour the new hot coals right over the old ones and continue cooking.
6Slowly whisk in the milk, continue cooking until the roux thickens, stirring constantly.
7Cover the pan and continue cooking until the eggs are set.
8Fold omelet over and continue cooking until egg mixture firms and cheese melts.
9Reduce the heat and continue cooking until the shrimp turn pink, about three minutes.
10Flip and continue cooking for about 1 minute, or until both sides are toasty.
11If so, continue cooking and it should come back together.
12Turn mince over and continue cooking until just cooked through.
13Once eggplant cubes are tender, remove the lid and continue cooking until nicely browned.
14Half cover the pan with a lid, and continue cooking on a low-medium heat.
15Fold omelet in half and continue cooking until egg mixture firms and cheese melts.
16Add a bunch of tender greens and continue cooking until the greens are wilted.
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