There are many famous stories of French chefs asking new arrivals in their kitchen to first prepare them an omelette. A seemingly simple dish that many underestimate, and a perfect test for any new candidate wanting a place on the kitchen brigade.
One chef who would have surely failed this test isDaniel Patterson - why? Because he has, at least at first glance, what seems to be a rather peculiar way of cooking his eggs.
Sharing his technique in a video promoting his new cookbook, The Art of Flavor, Patterson shares his own take on cooking scrambled eggs using hot water. That’s right, water.
Patterson takes boiling water, gives it a good stir and drops the eggs straight in. The chef claims this technique makes eggs that are incredibly light and fluffy, just be sure to strain off any excess water and top the eggs with oil when plating, you could even use butter.
The ideal English muffins are lightly toasted. You can just slice them in half and put them in the toaster, but we prefer the oven-toasting technique. You can also learn how to make English muffins at home before putting them in the oven by following our simple recipe.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.