You know what I’m talking about — it’s almost impossible to make scrambled eggs for someone without that person chiming in on the best way to do it or the secret he learned from his mother or the trick she learned from some chef in some shmancy restaurant. One of my friends swears by a dash of bourbon. One says cream cheese is the only way to get them fluffly. One friend, a recipe developer, says whisking water into your eggs is more effective than milk because it steams more quickly. I have tried all of these, but I always end up coming back to my own best, tricky, secret method. I add only two ingredients to the whisked, organic (must be organic) eggs: chives and Parmesan. It’s a winner every time.
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