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On 31 Jan 2006, at 1309, Simon Wistow wrote: > > 3. Tip whole lot into saucepan on low heat. > I'd wager this is the most common in the northern hemispher (or at > least the UK). Tricky because it's easy to over cook and get watery > eggs. The trick seems to be to stireslowly and continuously and =20 > take > the eggs off before they're finally set. I have to say, I do like my scrambled eggs very soft... some people =20 would probably find it inedible, but others love it. It's what I =20 always make for guests when they stay overnight. Sometimes I put home-=20= grown chives in, and rarely some cr=E8me fra=EEche. I'm quite passionate = =20 about scrambled eggs - as my wife will tell you, I sometimes eat them =20= in a cafe/restaurant, and if they're not up to a certain standard it =20 makes me quite offended that anyone could waste eggs in such a way. James=There's stuff above here
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