Quote:
Originally Posted by Frownland
Melt some butter and stir it into the eggs. Add a lil milk/half and half/sour cream and salt. Low and slow on a pan, eyeing it for the middle ground between runny and firm. Remove it from the pan a little bit before you think it's ready, it'll continue to cook. Knowing the right time is a matter of intuition. I train every day. Add hot sauce (ideally some kind of habanero).
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Low and slow is the one. I think the French favour this method.
When I first started cooking I used to do it in the microwave in a Pyrex jug btw.