A Quote by Eva Herzigova
But for the time being, I've only learned one cake recipe and how to make scrambled eggs.
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I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.
The first meal that I learned to make was scrambled eggs.
Television is a golden goose that lays scrambled eggs; and it is futile and probably fatal to beat it for not laying caviar. Anyway, more people like scrambled eggs than caviar.
To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else. Cream, milk, and other liquids drag the eggs down!
The one thing my mother did make was what was known at the time as lox and onions and eggs. Now, no one makes it with lox; they make it with nova. That was my mother's specialty, which she cooked on New Year's Day for the Rose Bowl games, which we had a party for every year. It took her about an hour to make scrambled eggs.
I'm brilliant at cooking my stepmother's scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.
We always make a hot breakfast for the kids: oatmeal, pancakes, bacon, scrambled eggs, the whole deal. We like to have that time in the morning together as a family.
Put all your eggs in one basket... the handle's going to break. Then all you've got is scrambled eggs.
The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.
I don't cook very well at all. I'm the girl that can't make scrambled eggs.
The trick to scrambled eggs is to remove half the milk from the container and shake what's left as hard as you can, like a cocktail shaker, before you whisk it into the eggs.
I learned from my community how to shoot a gun, how to shoot it well. I learned how to make a damn good biscuit recipe. The trick, by the way, is frozen butter, not warm butter. But I didn't learn how to get ahead.
I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.
I love eggs. When it's the season of truffles, scrambled eggs with truffles, and I'm happy. I'm smiling like that.
My culinary skills are terrible. I can't even make toast taste good. I do make scrambled eggs for myself sometimes but I wouldn't even inflict that on anyone else.
We are all victims of the marketing that says cooking is hard and takes too long, but that's simply not true. Scrambled eggs take five minutes to make.
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