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Simon Wistow wrote: > On Tue, Jan 31, 2006 at 12:44:22PM +0000, Roger Burton West said: > >>On Tue, Jan 31, 2006 at 09:12:15AM +0000, James Bywater wrote: >> >> >>>All you need to do is break eggs into a pan containing butter, on a low heat. >>>Keep stirring and don't let it stick to the bottom. >>>When they look ready, add salt and pepper and eat them! >> >>Takes effort and time. When I'm making breakfast I usually go for >>scramlet: > > > My favourite Scrambled Eggs come from this Fire and Knives post (sadly > temporaily offline so done using the wayback machine) > > http://web.archive.org/web/20050308161540/http://www.fireandknives.com/archives/2004/10/post.html > > Fire and Knives, by the way, is one of the best cookery narrative sites > around. 10/10 for the story, but quite frankly, so what to the recipe? apart from the cream that's how you're bloody well supposed to make eggs! (or at least the method I learnt from my mum)There's stuff above here
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