Perfect fried eggs
6:08
Perfect fried eggs
Apr 21, 2020
bbcgoodfood.com
Ever fried eggs in cream? Neither had we! But yet again, Kenji Lopez-Alt's onto something. His case for this method is that concentrating milk solids create extra brown butter flavor as the water evaporates, resulting in crispy edges with deeper, nuttier taste. Also this week: We uncover the incredible story of Marie Antoine Carême, the forgotten celebrity chef who made Napoleon's wedding cake and possibly worked as a spy. Plus, Chef Enrique Olvera shares the real history of tacos and we tackle
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