American woman. Double-barreled surname. Wrote in the 30s/40s/50s? Waxed
lyrical about the perfect scrambled eggs. Can't remember the name for the
life of me, which is a handicap when trying to buy a book by her! She wrote
brilliantly about food and eating, and I know people here are familiar with
her, 'cos her name has been mentioned before - I just can't remember it!
Help greatly appreciated!

Thanks in advance

Jo


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"Darkginger" > wrote in message
...
> American woman. Double-barreled surname. Wrote in the 30s/40s/50s? Waxed
> lyrical about the perfect scrambled eggs. Can't remember the name for the
> life of me, which is a handicap when trying to buy a book by her! She
wrote
> brilliantly about food and eating, and I know people here are familiar
with
> her, 'cos her name has been mentioned before - I just can't remember it!
> Help greatly appreciated!
>
> Thanks in advance
>
> Jo
>
>
> ---
Sounds like M.F.K. Fisher, except for the double barreled bit. She
certainly has a daunting approach to scrmabled eggs!

"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.

"Anthony" > wrote

> Sounds like M.F.K. Fisher, except for the double barreled bit. She
> certainly has a daunting approach to scrmabled eggs!

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


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"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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> 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 =---
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Jo wrote about M.F.K. Fisher:

> 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!

That's Escoffier's method, isn't it? (Although Escoffier used a double
boiler to ensure that the heat was low.)

Bob

On 16 May 2004 20:25:09 -0500, "Bob" > wrote:

>Jo wrote about M.F.K. Fisher:
>
>> 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!
>
>That's Escoffier's method, isn't it? (Although Escoffier used a double
>boiler to ensure that the heat was low.)
>
>Bob
>

I think that was also Richard Olney's way.

Christine

Christine Dabney > wrote in message >. ..
> On 16 May 2004 20:25:09 -0500, "Bob" > wrote:
>
> >Jo wrote about M.F.K. Fisher:
> >
> >> 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!
> >
> >That's Escoffier's method, isn't it? (Although Escoffier used a double
> >boiler to ensure that the heat was low.)
> >
> >Bob
> >
>
> I think that was also Richard Olney's way.
>
> Christine

According to the late Laurie Colwin, you stand and stir these eggs
until you feel you are going to begin screaming uncontrollably, but
they ARE satiny and creamy, and need no embellishment. She recommends
talking to someone you adore, or listen to something very compelling
on the radio while cooking these.

Melissa

(Melissa Houle) wrote in message . com>...

> According to the late Laurie Colwin, you stand and stir these eggs
> until you feel you are going to begin screaming uncontrollably, but
> they ARE satiny and creamy, and need no embellishment. She recommends
> talking to someone you adore, or listen to something very compelling
> on the radio while cooking these.

Like, how long, about, does it take to scramble an egg, in this
fashion, would you say?....

Karen