If good scrambled eggs demand patience, a good omelet
takes panache…Escoffier described the omelet as scrambled eggs held together in
a coagulated envelope, a skin of egg heated past the moist, tender stage to the
dry and tough, so that is has the strength to contain and shape the rest (91).
-from On Food and
Cooking by Harold McGee.
Sometimes you go to four months of culinary school, wake up
with a head cold, and produce a breakfast omelet that still looks like this…
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