The last two days, I've made the greatest scrambled eggs of my
generation life. I think the key is that I started tilting the pan so it all pools together, then I stir, therein letting more air in and making them fluffier. Keeping as much egg off the surface of the pan seems to be key as well.
And you people thought all I was was a devilish genius with a clown shoe for a penis. Ha! FUCK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
2 comments:
Alton Brown says always remove from heat before you think they are ready to prevent overcooking and toughness on teh way to your plate. It works.
thats a good point too, as it always is w/protein (there i go, flashing my science chops again)
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