Date Cooked: November 1st, 2008 Page: 629 Rating: B-
What Saturday morning breakfast would be complete without eggs, and since my kids are picky eaters they would have to be scrambled eggs. The book pretty much lays out cooking scrambled eggs the way I would normally do it (except it calls for more milk than I would traditionally use).
Whisk together eggs, milk, salt and pepper and they cook them until just before you think they are done. That is the part that took me a long time to learn… or at least put into practice. I really don’t like undercooked eggs, I’ll come short of hating them since I like runny yolks but undercooked egg whites or undercooked scrambled eggs really turn me off. So I always cook them a little longer and then they get all dried out. So I managed to stop short this time and was pleased with the results… or almost. I know why I use less milk.
Rating: B- They turned out nice but the milk resulted in a moister egg that left a lot of liquid behind in the serving bowl. They weren’t undercooked but just ‘wet’.
While this is a short post the next breakfast item was a good one. And I even tried my hand at some more baking!
I am a husband to a loving wife that shares my same interest for food and cooking. I am a father to two sons (and a newborn son) that have an aversion to food. I'm also a pretty bad cook... which could be their problem... but I'm working on it.
I'm attempting to cook-through 'The New Best Recipe' for two reasons. I want to educate myself on the culinary arts a little and I want to provide better and hopefully more interesting meal options for my family... oh yeah plus I find food photography real exciting so it gives me a chance to justify why I take pictures of food!