sohochick's Profile

Excellent idea. I wouldn't even think to create a blog post about this but it is so needed. Thanks.

I really appreciate this post and some of the posters obviously understand that cooking eggs is not the easiest thing to do. As a student at the French Culinary Institute, one of our exams was to make a perfect omelet (no color on the eggs, slightly jiggly and plated in a perfect crescent). I went through a dozen eggs before I even got it close. Thanks for all the info.

As someone who strives after that ever-elusive standard of perfection, (in spite of the fact that in cooking, perfection doesn't really exist), I can truly appreciate this article. Confidence in the kitchen doesn't come from knowing everything - it comes from doing your best with what you know. I'll try to remember those words the next time I throw a fit over another less-than-perfect meal.