Thursday 2 November 2023

Breakfast of Champions

 I'm getting used to cooking on an induction stove, and I'm getting used to cooking in a heavy carbon steel frying pan which I bought to go with it. After my house warming party I successfully fried an egg in it for the first time. I got it unstuck easily, I flipped it without breaking it, and it came out beautifully. What I don't know is what was the critical factor that lead to my success. Was it my new, thin fish slice? Was it that the pan had built up enough of an oily layer on its surface? Was it that I'd just drunk most of a bottle of champagne and a quarter of a bottle of gin? I hope it's not the last one because that would make cooking breakfast wildly inconvenient.

Richard "Chef" B

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