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<blockquote data-quote="moreluck" data-source="post: 2806017" data-attributes="member: 1246"><p>Scrambled Eggs from Tyler Florence</p><p></p><p> "I make scrambled eggs and omelets the same way," he said. "It's three eggs and one yolk, so it's rich and very, very, very yellow." Did you catch that? Florence insists that all it takes for your scramble to go from meh to restaurant-worthy is adding an extra yolk to it.</p><p></p><p>He's gave his thoughts on all the other controversial scrambled egg tips, too: Yes, Florence is a fan of buttering the pan (a tablespoon will do). Sure, you can add a little dairy to the mixture, like crème fraiche or sour cream. And no, don't turn the heat up. Cook the eggs low and slow, while stirring with a spatula.</p></blockquote><p></p>
[QUOTE="moreluck, post: 2806017, member: 1246"] Scrambled Eggs from Tyler Florence "I make scrambled eggs and omelets the same way," he said. "It's three eggs and one yolk, so it's rich and very, very, very yellow." Did you catch that? Florence insists that all it takes for your scramble to go from meh to restaurant-worthy is adding an extra yolk to it. He's gave his thoughts on all the other controversial scrambled egg tips, too: Yes, Florence is a fan of buttering the pan (a tablespoon will do). Sure, you can add a little dairy to the mixture, like crème fraiche or sour cream. And no, don't turn the heat up. Cook the eggs low and slow, while stirring with a spatula. [/QUOTE]
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