Serious Eats - seriouseats.com

The Internet chef
Twitter: Bridget_cooks
URL: www.theinternetchef.biz
Twitters about:
Food, food glorious food!
Tweet me and I tweet you back!!

@ hotdoglover... what an angry guy! your personal preferences are just that.. yours personally. Diversity is what makes this country exciting.

There's a simple solution to you not liking a bulgogi. .. don't go there, don't eat it, and god forbid don't try something new.

I'm sure the owners of New York hotdog won't be too concerned by your absence.

moral of the story.. dont believe everything you read. I work for a celebrity chef and his restaurants alone make him more than $1.5 mill a year. not to mention his book sales, endorsements, television shows and guest apparences.. and guys give RR a break!!!

Shes doing her thing, and doing it well. Go Rachel! /the sky's the limit and the ovens the transport to get you there : o

Hey all!! I can vouch for 2 eggs to 1/3 C of cream as I cook these little gems many times a day as head chef at Bills Restaurant in Sydney. I can also give you the ratio for 120 eggs, which is the is usually the quantity we prepare the eggs in : )

Having cooked bills famous scrambled eggs many, many times I can confidently give y'all the tricks to get them just right, because when they are just right they are breathtakingly good, creamy and light with a mouthfulness that tantalizes the palate with its succulent edge... and all this from eggs!!!

Firstly your eggs MUST be fresh, free range and organic. To get a superior result you need to start with a superior product. The cream MUST be full fat (yes, I know... but I'm not suggesting you eat this for breakfast everyday!!!) and you need a good non-stick pan, wooden flat ended spatula, good quality butter and some flaky sea salt.

Now follow the above recipe with the major point being don't mess around with them to much. Leave them be. walk away for 20 seconds before gently approaching the pan and introducing the egg mixture to the wooden spatula with slow gentle strokes. Resist all attempts to disco dance the egg around the pan, but rather slowly waltz it to and fro until it looks like pillowy clouds.

I've lost track of how many portions of eggs I have cooked and served at bills, but the sight of a great plate of creamy scrambled grandness still makes my mouth water!

And if you think the eggs are great... you should try the ricotta hotckes and sweetcorn fritters. Its a wonderful life : )