Kitchen Yarns by Ann Hood

Author:Ann Hood
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2018-10-28T16:00:00+00:00

Makes 2 servings

INGREDIENTS

1 tablespoon butter

3 eggs

Salt and pepper

3 tablespoons heavy cream (if you don’t have heavy cream on hand, half-and-half or whole milk works fine)

Chopped chives (optional)

Set up your double boiler by putting enough water in the bottom pan to just caress the top pan.

Get the water simmering and put the top pan on it.

Add the butter and let it melt.

Lightly beat the eggs in a small bowl with salt and pepper (white pepper is nice in these because it keeps the eggs daffodil yellow, without adding black specks)

Add the eggs to the melted butter.

You need to whisk the eggs as they cook, but the longer you wait, the larger the curds will be. If you whisk right away, you get smaller curds. This is entirely up to you.

When the eggs begin to set, whisk in the milk and the chives, if you have them.

That’s it! French Scrambled Eggs! Delicious served with thick-cut bacon on the side and good toast.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.