Comments on: Cream’s Cursed Eggs

By: Cream’s Cursed Eggs: A little redemption | cream and sugar

Cream’s Cursed Eggs: A little redemption | cream and sugar — Thu, 08 Jul 2010 04:42:47 +0000

[...] your encouragement, I decided to get back on the horse and try my hand at eggs again. They are one of those things [...]

By: John

John — Thu, 24 Jun 2010 02:54:59 +0000

Hey Cream,

Re the less than fluffy omelette, I find using water instead of milk or cream will yield a much fluffier result – Bittman may not agree, but a chef taught me this trick long ago and I never looked back.

Good luck,
John (Ontario Bertazzoni guy)

By: A Canadian Foodie

A Canadian Foodie — Tue, 22 Jun 2010 03:35:39 +0000

Your eggs LOOK great – but, hey! Come for breakfast one weekend and we will do omelets together! I had to work at my eggs, too!

valerie

By: cream

cream — Mon, 21 Jun 2010 05:45:06 +0000

So, when am I coming over to try your eggs?

By: tss

tss — Mon, 21 Jun 2010 04:27:35 +0000

Eggs fascinate me. Among many, one good reason is that many of top chefs in the world say making a good egg is a skill learned over a lifetime, and that the simplest things are often hardest to do right. Understanding the egg means understanding everything important about cooking: seasoning, temperature control, timing, texture, contrast, colour, combination, etc.

I spent 28 years not eating eggs, and now I can’t get enough. I am obsessed. I have read so much about omelet making, scrambled eggs, poached eggs, and experimented, that it’s become pathological.

But that’s me, obviously. I understand your sentiment, not being bothered to do what others do so well. I could never see myself making wine or beer or pizza or (real) barbecue or (real) caesar salads, etc.