Soft-scrambled eggs are my new butter. They’re my new ricotta. They’re my new avocado smeared onto toast, so in fashion today. How exactly do you soft-scramble eggs to a creamy, curd-like consistency? Softly. And slowly. It’s about as easy said as it is done.
Behold a new era of bread-baking. Since hearing so many success stories about no-knead bread in the aftermath of publishing The Art of Eating In (which included a recipe for a parmesan peppercorn version), I’ve rekindled a passion for the home-baked loaf. While the no-knead method liberated the baker from spending much time and effort, my current bout of baking pride involves the least amount of ingredients that need to be purchased. As long as you’re handy with what’s around.