As Bourdain noted, "A scrambled egg, or an omelet for that matter, is principally about the egg. I believe in showing off the egg itself."
Bourdain emphasized, "I don’t add water, I don’t add cream. I just don’t feel that milk or cream adds anything. It's about the egg."
He advised on technique: "Not too terribly hot, but hot. Then, I crack my eggs into a small cup and beat them with a fork."
The chef insisted on quality, stating, "In such a stripped-down preparation, ingredient quality matters. That’s why opting for good, fresh eggs is crucial."
Collection
[
|
...
]