Breakfast went really well - I tried a trick with the scrambled eggs and it worked wonderfully. You add a half-cup of milk to a bowl, add a tablespoon of potato (or corn) starch, whisk and then add the eggs, whisk again and put on a hot griddle. The starch forces the proteins in the egg to bind with water - something that would otherwise require fifteen minutes of cooking over very low heat.
If you cook scrambled eggs on a hot griddle, you will get lumpy runny eggs - this way? Perfection - smooth custardy ambrosia.
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