If it worked with carrots, why not eggs? I put heavy cream in the bottom of a non-stick pan. I sprinkled the cream with salt and added the eggs. I turned the heat on medium high and started cooking the eggs. The cream boiled and eventually caramelized on the edges. I used a spatula to see if the eggs were sticking to the sides. They were not. When the eggs were almost done and the cream had mostly become butter and butter solids I removed the pan from the heat and covered it for a minutes. The covered cooking finished setting the whites, specifically in the center of the pan.
I removed the eggs from the pan and served up breakfast. The bottom was caramelized. The whites were tender and cream coated. The yolk was firm and runny. The eggs were evenly seasoned. I now have a new way to cook delicious eggs and a path to explore adding flavors.
Years Past
February 12, 2006
February 12, 2005
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