Eggs lesson 2: Scrambled eggs

This should be easy right? I mean, how hard is it to scramble an egg? Reasons your scrambled eggs are tough and rubbery: you are cooking them too long at too high a temperature. Eggs are mainly protein and proteins like to be handled gently. So, how do you make creamy scrambled eggs? 1. Lightly [...]

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Why use shallots?

So often I come across recipes that call for shallots – a tablespoon here, a teaspoon there. And to be honest, for most of my cooking-life, I’ve just substituted red onions. The reason for this is sheer laziness and also the fact that I’m just cheap. Shallots can be pricey! So anyway…shallots are more or [...]

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