Ramsay points out two bits of egg-cooking kitchen science worth noting:
* Don’t salt or whisk the eggs before they get into your pan.
* Give them a break from the heat once they get going, so they can combine and avoid drying out.
Whether or not you use Ramsay suggested additions of butter and crème fraîche to create a richer, smoother egg to drop onto oil-drizzled sourdough, his egg technique is worth a quick study.
Try it at home & let me know if you like it. I am going to make one for Janice this weekend.
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