was infamous for hating brunch. In his memoir "Kitchen Confidential," Bourdain wrote, "Nothing makes an aspiring Escoffier feel more like an army commissary cook, or Mel from Mel's Diner, than having to slop out eggs over bacon and eggs Benedict for the Sunday brunch crowd." In his defense, it wasn't the eggs themselves he hated, but rather the tired concept of using leftover foods and hungover chefs to charge a premium price on the weekends.
While it's no surprise the late chef and TV personality had strong opinions on just about everything, come up in his books, interviews, and travel shows quite a bit. One reason might be his French background; his paternal grandparents were French, and he sometimes spent summers on the southwestern coast of France, just outside of Bordeaux. Those mastering French cuisine know that eggs are the building blocks of flavor, technique, and texture.
If you've ever enjoyed a quiche Lorraine, a chocolate soufflé, or a rare steak topped with creamy béarnaise sauce, you have the Frenchie's prowess of to thank. Anthony Bourdain's trick to scrambled eggs In an interview with , Bourdain gives an informative but no-nonsense treatise on his . No water, no cream, no messing around.
While you might think eggs are one of the easiest meals to whip up, there's a surprising number of ways it can go wrong. To follow Bourdain's fool-proof method, you'll need a hot pan (but not too hot), very fresh eggs, a bowl, a fork, salt and pepper, and good butter. Bour.
