Wednesday, January 11, 2006

Breakfast at Home


Bacon


Poached "Scrambled" Eggs
I tried a technique I read about in the New York Times Magazine last Sunday for these eggs. Basically, you beat the eggs and them poach them in boiling water for 30 seconds or so. When you drain them they are the most delicate scrambled eggs you can imagine. The only problem is that adding salt to the egg mixture prior to cooking makes the egg proteins les delicate and not adding it makes the eggs rather tasteless. Not sure if I will do it again.

# posted by Giao and Alexis @ 9:23 AM
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