Julia Child
Author of Mastering the Art of French Cooking. The double-boiler scrambled egg is hers in spirit.
Speaks to 1 thread
Cited in 2 places
- Scrambled Eggs/ Commentary
“I prefer a double boiler. There is no fast way to make a properly creamy egg.”
Mastering the Art of French Cooking — Knopf (1961) - Scrambled Eggs/ Argument
“A great egg, properly cooked, needs no dairy supplement. Stoppers cover for poor heat control.”
Add a Stopper — argued for "Just Eggs"