Saturday, April 17, 2010


There is only one rule for scrambled eggs. Extremely low heat (and the CC does mean "extremely"!)

Do it over a double-boiler (pot heated by simmering water underneath) just for practice, and you'll get the hang of it.

Creamy, meltingly creamy. That's all there is to say.

Salad, prosciutto di parma, scrambled eggs, Turkish pide

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