By JENNIFER SWEENIE
The Ingredient Anthony Bourdain Refused To Add To Scrambled Eggs
While many believe that adding dairy leads to lighter, fluffier scrambled eggs, celebrated food writer and TV host Anthony Bourdain adamantly refused to add milk or cream.
In Bourdain's view, the extra liquid dilutes flavors and consistencies, making the eggs easier to overcook. The extra protein will toughen while cooking, creating a chewy result.
Bourdain believed the egg was the star of the show, and he also refused to add water, likely for the same reason he didn't add milk or cream.
Bourdain's ingredient list included just eggs, salt and pepper. His method resulted in a perfectly fluffy, flavorful scramble, allowing the eggs' natural taste to shine.