This entry was posted
on Thursday, October 18th, 2007 at 8:29 pm and is filed under Breakfasts.
You can follow any responses to this entry through the RSS 2.0 feed.
Responses are currently closed, but you can trackback from your own site.
k, Ill probably get beating to within an inch of my life by any half way decent chef out there, but when I have scrambled eggs, they have to be cooked till dry. That soft wet egg thing just doesnt do it for me.
Yes, go for it! I am going to try it this weekend. I really like scrambled eggs and sometimes mine do not turn out very well. So, I will take any help I can get.
October 22nd, 2007 at 11:57 am
this looks great, very doable and definitely a great breakfast!
October 22nd, 2007 at 10:44 pm
k, Ill probably get beating to within an inch of my life by any half way decent chef out there, but when I have scrambled eggs, they have to be cooked till dry. That soft wet egg thing just doesnt do it for me.
October 23rd, 2007 at 11:10 am
Az: Try it this way some time… it get velvety smooth and creamy. Quite delightful!
October 24th, 2007 at 6:29 am
Yes, go for it! I am going to try it this weekend. I really like scrambled eggs and sometimes mine do not turn out very well. So, I will take any help I can get.
October 25th, 2007 at 12:44 am
I made this breakfast this past weekend EXACTLY DOWN TO THE ‘T’ as done in the video (except I didn’t burn my toast!)
It’s a bit of quick multi-tasking but worth it.
Mushrooms and tomaotes: beautiful
Eggs: super sublime, creamy, but held together
Bread: not as rock hard as Gordon’s but pretty crusty
Next time I’ll have some sausage or bacon on the side.
I will never scramble the old way again!
Thanks for sharing this!
November 1st, 2007 at 5:28 pm
I will never use a frying pan for scrambled eggs again…and who knew chives could make scrambled eggs look sexy?