Alexis Ohanian Quotes

I'm brilliant at cooking my stepmother's scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.

I cook some damn good eggs!

I like eggs. My favorite way of cooking eggs is old school French.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

I think I can poach a pretty mean egg the old-fashioned way.

The vulgar boil, the learned roast, an egg.

Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications.

My mother made the best scrambled eggs, super-loose and soft.

Scrambled eggs are so simple, but they don't wait or taste better cold!

No one makes better scrambled eggs than me.

The first meal that I learned to make was scrambled eggs.

The trick to scrambled eggs is to remove half the milk from the container and shake what's left as hard as you can, like a cocktail shaker, before you whisk it into the eggs.

There are people who claim to be instinctive cooks, who never follow recipes or weigh anything at all. All I can say is they're not very fussy about what they eat. For me, cooking is an exact art and not some casual game.

I don't cook very well at all. I'm the girl that can't make scrambled eggs.

I like poached eggs, but I'll make scrambled or fried or whatever anybody wants.

I love eggs fried over medium.

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

You can make omelets out of eggs, but you cannot make eggs out of omelets.

I found that preparation is everything when you cook.

I cannot cook to save my life - I microwave everything or it's simply scrambled eggs on toast.

I'm a big fan of breakfast food. Literally, the simplest thing in the world - if you can scramble eggs without burning them, I'll eat them. It doesn't matter what time of the day it is.

An egg boiled very soft is not unwholesome.

I would definitely make eggs for the rest of my life if I could.

The egg can be your best friend if you just give it the right break

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.