Quote:
Originally Posted by Frownland
I've been trying to learn how to make eggs all Frenchlike where you do it at a high heat, stir constantly, mix cream into it when you want to stop the cooking and transfer it to a plate. I'm not very good at it yet.
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This morning's attempt went well. Pinning down the right heat on my stove and using a bigger pan to avoid spillage did the trick.