Re: [london.food] Scrambled eggs and allied trades

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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.

• [london.food] Scrambled eggs and allied trades Roger Burton West 12:44 on 31 Jan 2006
  Takes effort and time. When I'm making breakfast I usually go for
  • Re: [london.food] Scrambled eggs and allied trades Simon Wistow 12:49 on 31 Jan 2006
    My favourite Scrambled Eggs come from this Fire and Knives post (sadly
    • Nigel Rantor 13:02 on 31 Jan 2006
      10/10 for the story, but quite frankly, so what to the recipe? apart
  • Nigel Rantor 12:53 on 31 Jan 2006
    Yes, this is the method I employ too. It also lends itself to adding

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