A Quote by Ian Mckellen
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.
Related Quotes
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
When I'm stirring a saucepan, I don't say to myself, 'Now the chancellor is stirring a saucepan.'
I'd love to say I'm an accomplished cook, but I don't have any signature dishes. I'm good at breakfast -- I make great eggs. My father gave me a little recipe. It's all in the seasoning. But it's a Greek secret. I won't give it away!
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 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.
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 earliest recollection I have of being in the kitchen and cooking was in the third grade, and we lived in Germany. And I remember cooking scrambled eggs.
I always have breakfast, say, scrambled egg whites, a vegetable smoothie, or whole-grain cereal with low-fat milk. For lunch and dinner, I eat a lot of fish and vegetables. And throughout the day, I try to stay hydrated.
Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs.
Use a rubber spatula when you make eggs. Maybe a wooden spoon.
But for the time being, I've only learned one cake recipe and how to make scrambled eggs.
Turn the preparing of food into a communal affair by enlisting others to help with the chopping, grating, stirring, simmering, tasting and seasoning. When the cooking is finished, eat together round the table with the electronic gadgets switched off so you can savor the food and let the conversation flow.
What I love for breakfast is eggs. My favorite thing is scrambled egg whites with cheddar cheese and pepper.
Put all your eggs in one basket... the handle's going to break. Then all you've got is scrambled eggs.
I do like my eggs in the morning, if I was trying to be good I'd have a piece of rye bread with a bit of avocado and scrambled egg whites.
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.
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