Scrambled eggs my way are the only way. 3 eggs, a handful of blue cheese, diced ham and a generous dollop of hot sauce = Saturday morning bliss. We only have them a few times a year but man oh man are they delicious.
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Jacques Pepin American Masters at Home Scrambled Eggs
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I actually switch back-and-forth between classic french style oeufs brouilles as Jacques Pepin does, and classic Cantonese style whampoa eggs. Here's a video for that: https://www.youtube.com/watch?v=ONYflj0I2QI
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Charter Member
- Sep 2014
- 493
- Western Springs, IL
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Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Cheef My current COVID binge is Pepin videos: American Masters on the PBS app and Fast Food My Way on You Tube. I agree with you, they are terrific. As I commented on another post in the Pit, his videos remind me that great cooking is simple, I don't understand why people can't cook, and what passes for cooking shows today is absurd. What I love about Pepin's videos is even if I don't care for a particular show's recipes I almost always learn a technique or get an idea I can apply to other things I make. A recent example: I watched a show during which he made eggs in cocotte with a mushroom cream base. The next day I made a mushroom/leek cream sauce and mixed it in with some leftover sausage gravy. Turned a diner breakfast into a more sophisticated breakfast (for the record, I love them equally, not being a snob).
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