so I finally learned how to make scrambled eggs.
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!