Published 2005
When I was a child, we called scrambled eggs ‘fluffy eggs’ and they consisted of milk and eggs well-beaten with salt and pepper and cooked in butter until fluffy. I loved them. My experience of this simple dish ranges from my mother’s homely version to one cooked very slowly with lashings of butter by the famous food writer Richard Olney in France.
© 2005 Damien Pignolet. All rights reserved.
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