Perfect Scrambled Eggs

With the weekend coming up, I’m suddenly reminded of the gigantic Saturday brunches I used to dish out to hungry friends. Scrambled eggs, stuffed omelets to order, toast, sausages, mushrooms, stuffed tomatoes, bacon. And more.

In a fit of nostalgia for the years before having two young kids made these long, leisurely (oh, okay – and boozy) brunches almost impossible, I hosted one last year, inviting sister- and brother-in-law with their kids; good friend and large eater Bruce Lee Mani (of TAAQ fame) and his wife; and my curmudgeonly yet well-loved buddy Rajesh Nair. I cooked up a storm: 12 omelets to order, all the aforementioned goodies, plusĀ  home-baked creamed-spinach tartlets, and mango tartlets for dessert. What a blast! Keep reading…

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Ande ke Funde: Eggs

Eggs...

Eggs...

Eggs. It’s hard to avoid ’em – they make an appearance in practically every cuisine, in one form or another. From breakfasts to dinners to snacks to desserts, eggs have firmly entrenched themselves in our collective culinary psyche. Keep reading…