Muse back!
July 25, 2008 / Friday
I May Be On To Something Here
I just made the fluffiest scrambled eggs ever. (Ever for me, not ever for everyone.) I didn't do anything different from what I usually do, so what made them so magically light? I used brown eggs with deep orange yolks and 2.5% milk. Should I be scrambling with darker eggs and fattier milk from now on? If that's the case, I'm using heavy cream for my next batch!
July 25, 2008 09:56 AM | Food:St. Petersburg