"Anthony" > wrote in message
...
>
> "Darkginger" > wrote in message
> ...
> > Aargh! You're right - it was the multiple initials that confused me -
and
> > thanks ever so much - she's the one I was thinking of - you've saved me
> > hours of googling! Thanks tons!
> >
> > Jo
> >
> >
> You're very welcome. And if you ever do try her method of scrambling
eggs,
> do let us all know how it turns out.

As I recall (it being around 20 years since I read her 'instructions' - I
lent the book to a friend and never got it back) she espouses the slow
method of scrambling - something with which I agree. She suggests that one
hovers over the pan, stirring constantly, using a very low heat. That way,
you end up with a 'custard with substance' rather than crumbly scrambled
eggs. Works for me! The only modification to her method that I have made is
to add a couple of drops of naturally brewed (Kikkoman) soy sauce - brings
out the flavour beautifully. Got the idea from a Kikkoman product launch I
managed to get into back in the '80s - held at the Dorchester in London,
when Mosimann was the chef there - it was his idea, and it's a good'un. Not
enough soy to flavour the eggs, just enough to enhance them. Yum.

Jo


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