Friday, September 02, 2005

Cooking tip:

Scrambled eggs. Teflon pan. Heat proof silicone spatula. Mix up the eggs. Crank up the heat- that's the trick. It has to be hotter than you think it should be. Melt some butter in there, and as soom as it's melted dump the eggs in. Almost immediately, the eggs will start cooking on the bottom. Scrape the eggs down the edge toward the center, and keep going around the pan until they're done. Dump them out immediately. Two eggs take me under a minute. With a little practice, you'll get delicious fluffy eggs with no brown spots. The high heat fluffs them up- you can actually see it happening toward the end of the process.


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