Tuesday, April 13, 2010
Friends and acquaintances alike have grown tired of my incessant blather about how much I've grown to love scrambled eggs recently. Now, I've always been fond of them, but an interesting bit of serendipity led to completely change how I go about preparing this divine dish and now I'm completely addicted.
A few weeks ago while trolling Youtube for video recipes, I stumbled across Gordon Ramsay's version of his scrambled eggs:
Those certainly looked good, but I was more intrigued than hooked. After looking at a few other recipes, I found this one by Antony Worrall Thompson:
Similar technique, but a little more manageable, I felt. I've personally been using 1% milk in place of cream, and the result has been spectacular. I've actually put off writing this post for a while, hoping to do a real step by step. In the end, that Youtube video does a much better job than I ever could, so all I'm doing is evangelizing someone else's cooking (though the ones pictured are my own). They're yummy, go make 'em.