Wylie Dufresne Quotes

The vulgar boil, the learned roast, an egg.

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

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

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

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

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

I cook some damn good eggs!

I love eggs. Eggs are probably one of the most versatile things we work with.

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

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

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.

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

Once in a while I'll order an omelet, 'cause I'm not very good at making omelets.

I am a noncook, although I'm very interested and have a large collection of cookbooks.

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 have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.

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

I looooove cookbooks. I cook a lot when I'm pregnant.

My whole life, I have been trying to cook an egg in the right way.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

I have to have breakfast, and breakfast has to be eggs, whether in omelet form, hard-boiled, or over-easy.

Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.

I bet you think an egg is something you casually order for breakfast when you can't think of anything else. Well, so did I once, but that was before the egg and I.