It kind of was! Right up with the time I finally made good gravy. Some recipes do add water and then there's a lot that don't add anything. I have a totally unscientific idea that the cream added while eggs are solidifying in the pan fluffed it up.
This is brilliant, Pat! But what should I expect? It's Elizabeth David, herself a brilliant, difficult, obsessive, autocratic cook. And you pay tribute to all her traits, negative and positive alike.
Thanks Nancy! She's the one woman in this whole food writing history thing that I would give anything to have met, cook, drink, and eat with! Nobody comes close
Your omelette looks perfect. I always add a touch of water to the eggs before whisking. Not sure where I picked that up.
It kind of was! Right up with the time I finally made good gravy. Some recipes do add water and then there's a lot that don't add anything. I have a totally unscientific idea that the cream added while eggs are solidifying in the pan fluffed it up.
David is my hero. Thanks for this lovely essay!
Mine too! (as you can see). Breaks my heart she isn't as rememberd as she should be
She is among British cooks worth their Salt. 😉
Couldn't have said it better myself
This is brilliant, Pat! But what should I expect? It's Elizabeth David, herself a brilliant, difficult, obsessive, autocratic cook. And you pay tribute to all her traits, negative and positive alike.
Ah, now I can blame my lousy omelet making skills on having the wrong pan—or maybe the wrong recipe. Hurray for Elizabeth David—and you!
Ain't she great?! She'll get us through anything including omelets
Thanks Nancy! She's the one woman in this whole food writing history thing that I would give anything to have met, cook, drink, and eat with! Nobody comes close
Always love this❣