Funny, Ramsey and Pepin have different approaches for getting to the exact same end...
And neither are what I would cook -- or eat!
Funny, Ramsey and Pepin have different approaches for getting to the exact same end...
And neither are what I would cook -- or eat!
Of the two, Gordon's looked the better. Jacque's looked completely under cooked -- not to mention annoyingly fussy to make.
Personally, I'll stick with the good ladies of the CWA's recipe. It's simple and easy to make, and makes great scrambled eggs -- far better than what my mum fed me when I was a child.
French tend to go for "undercooked". Omelettes are always made "baveuse" (on the runny side).....
dneal (January 13th, 2021)
Now that you've got that down pat, I'm dropping by for breakfast.
Townsend's Method...
Online arguments are a lot like the Rocky Horror Picture Show.
As soon as the audience begins to participate, any actual content is lost in the resulting chaos and cacophony.
At that point, all you can do is laugh and enjoy the descent into debasement.
I watched the video, and the most remarkable thing for me was not the eggs or how they were cooked, but the toasting iron. THAT was bl**dy brilliant!
My local cafe bar does some amazing scrambled eggs on sour dough toast. If I said that it looked like hard boiled eggs that had been scrambled and creamed you may have an idea as to how its made, perfect breakfast with crispy bacon .
His website has the birch whisks for sale, although I expect it wouldn't be too terribly difficult to make your own.
It looks like the fireplace toasters are out of stock, unfortunately
Online arguments are a lot like the Rocky Horror Picture Show.
As soon as the audience begins to participate, any actual content is lost in the resulting chaos and cacophony.
At that point, all you can do is laugh and enjoy the descent into debasement.
Yazeh (January 14th, 2021)
I don't make much garnish for scrambled eggs, maybe chives if I have. I do a bit like Jacques Pepin, melt a bit of butter in the pan first, sometimes I use olive oil. I whisk the eggs together in a bowl before having it in the pan; salt and pepper. I have always been told to add one tablespoon of either water or cream for each egg, and I still do. I am used to fully coocked not very soft or runny, and it's very little fuss.
Thank you everyone for the wonderful responses, anecdota, and ideas. Might I say this thread is...egg-cellent.
Online arguments are a lot like the Rocky Horror Picture Show.
As soon as the audience begins to participate, any actual content is lost in the resulting chaos and cacophony.
At that point, all you can do is laugh and enjoy the descent into debasement.
I don’t understand all this chives, sour cream, mushroom, etc... nonsense.
Everybody knows you put ketchup on scrambled eggs.
Perfect scrambled eggs:
2D77B57D-6C22-493E-B079-8BCC265A152F.jpeg
*ducking*
Last edited by dneal; January 14th, 2021 at 05:45 PM.
It was a joke. Take your nasty attitude somewhere else.
I assumed both comments were meant to be humorous.
Let's give each other the benefit of the doubt before this egg-scalates.
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