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Now is the time to make the most of those fresh June days to give your garden some TLC.
To celebrate Wine and Food Month this June 2013 in the Hunter Valley, NSW, Cracked Pepper Restaurant has put together a mouth watering Ricotta Gnocchi (Gluten free) that you can make at home OR come and try during the Wine and Food Month festivities...
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A delicious way to start your day.
Note: If you are making more than two serves of scrambled eggs, make sure you cook separate batches so as not to crowd the frying pan.
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I add some grated cheddar cheese, wilst it is still runny in the pan. Works wonders in the tast not waist :-)
I add a bit of grated cheddar cheese to the mixture before it cooks completely(still runny in the pan). Works wonders(Taste not waist)
this tasted like a poohead
Cream is the way to go! I don't even measure it. Makes a world of difference the way eggs turn out. ALSO use cream for white sauce and gravy. Depending of volumn require, you can add a heaping tablespoon or so of flower to the cream before proceeding. I whip the flower and cream thoroughly before adding it to the pan. I can go on about this, but the bottom line is that cream for sauce and eggs is what makes the difference between great flood and bla.
With respect to health, just don't worry. Cream is not hydraginated. And, come on, really. Would you be eating dishes like these 4 times a day, 7 days a week? Glutteny is another factor in health. If you eat too much of anything and don't exercise, you'll become fat. The lack of exercise will hurt you far more than what you eat.
If you use milk, the results are too watery. Half and half seems to work roughly as well, but it's still fattening and delicious either way. Not a daily breakfast by any means, but beautiful once a week. As for salt, it does not significantly affect the texture either way.
Used Bill's technique this morning. Used coconut milk (tbsp) since there wasn't any cream in the fridge. Added feta and chopped mint at the end. So delicious.
Who cares, Mr Knutz. Hes awesome, unpretentious, and makes the best scrambled eggs!
Bill's not a qualified chef by the way...
No, he isn't, but that does not make him a mediocre chef, just because he doesn't has a stupid title. He's just good at what he does. Simple.
Cream is for chumps!
The only way to make scramble eggs. With Cream, fantastic, with milk, boring.
i cant believe people are arguing with bills scrambled eggs! amazing EVERY time...
thats right cream makes this dish great not average.i bet all those cream haters drink soy lattes as well!
LOOL! Most probably!!!
Just made these eggs and they are gorgeous!
These eggs are divine, and I agree, who wants to argue with a qualified chef, not us novice cooks thats for sure. If you don't like the sound of cream, DON'T MAKE IT!!
isnt that the whole point of a recipe to follow it. Its almost like saying: What ? Fry an egg? no you have to boil it because its less fattening...
I couldn't agree more!!
If you want mediocre....try another way to cook scrambled eggs....if you want sheer indulgence.....this is the one.....!
Had scrambled eggs at Bill's restaurant and they were heaven! Sorry folks, its the cream and milk WONT do. Amazing the difference!
who's going to argue with Bill Granger?? Not me... if he says .3 cup of cream, then that's what I'll use! Go Bill!
A third of a cup of cream sounds an awful lot for just 2 eggs, even if they're the XXL 80gm variety. And I never add salt before cooking eggs because it makes them hard rather than soft and creamy for some strange reason which I have yet to find out. I agree with Yuri, regular milk is fine and the result is just as good.
Cream? This is the sort of recipe the Graeme "the Galloping Gourmet" Kerr used to push in the '70s... until he had a heart attack. Try regular milk instead folks. Go nuts & throw in some parsley or chives for colour.
One of the keys to good health is moderation. No one would eat these superb scrambled eggs all the time, but I have to tell you, these are the only scrambled eggs we eat in our house. You really are missing the point.
you havent tasted these scrambled eggs until you have them with slivers of smoked trout cooked through them as a lunch snack there yummy
If you use cream there's no need for butter on the toast....I have them like this once a week.
there's a massive difference in the texture if you use milk - boring standard scrambled eggs. Cream lifts them into another dimension. You don't have to eat this everyday you know...
If you use milk, you're missing the point
Sounds great better get cooking
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