so I finally learned how to make scrambled eggs.

yum!

Really delicious, eggy scrambled eggs!  Until this revelation, anytime I made scrambled eggs they would be somewhat watery – try less milk, maybe  half and half? –  no matter what I tried watery eggs on the plate.  Well, it turns out I was over cooking them.  There is an entire science behind that all having to do with protein strands and heat, which I now partially understand thanks to the efforts of America’s Test Kitchen & Christopher Kimball.

I suppose I should give fairwarning – 2012 could be full of these riveting details. The girls  got me a subscription to Cook’s Illustrated for Christmas  and I have DVR’ed America’s Test Kitchen.  Brace yourselves!