Comments on: Scrambed Eggs. http://www.toweroflondontour.com/recipes/videos/scrambed-eggs/ English Recipes, videos and everything to do with cooking. Fri, 05 Sep 2008 14:52:46 +0000 http://wordpress.org/?v=2.2.1 By: John Banchero http://www.toweroflondontour.com/recipes/videos/scrambed-eggs/#comment-147 John Banchero Mon, 03 Dec 2007 06:36:48 +0000 http://www.toweroflondontour.com/recipes/videos/scrambed-eggs/#comment-147 Hello; I DID THIS RECIPE EXACTLY AS SHOWN, and it is delicious. In culinary school this style of eggs was called French style, indeed it is French. It is of course very rich and very delicious.--- Do exactly as stated. The pot should be of heavy gauge, too thin and the eggs can toughen.--- True, the eggs should be salted at the end.--- The only problem is when cooking for a crowd and using maybe a dozen eggs, heat and cooking time has to be adjusted. Never leave the pot, stir all the time. When cooking this recipe for the first time use 3 eggs as called for, in time commen sense will guide you when making a larger quantity.---This is truely Sunday morning cookery. ---John/Gian Banchero Hello; I DID THIS RECIPE EXACTLY AS SHOWN, and it is delicious. In culinary school this style of eggs was called French style, indeed it is French. It is of course very rich and very delicious.— Do exactly as stated. The pot should be of heavy gauge, too thin and the eggs can toughen.— True, the eggs should be salted at the end.— The only problem is when cooking for a crowd and using maybe a dozen eggs, heat and cooking time has to be adjusted. Never leave the pot, stir all the time.

When cooking this recipe for the first time use 3 eggs as called for, in time commen sense will guide you when making a larger quantity.—This is truely Sunday morning cookery.

—John/Gian Banchero

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