> 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.
>
>Jo

Nothing she invented... that's the correct way of preparing scrambled eggs,
properly done with a double boiler.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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