When our adult child was visiting recently he made us a meal featuring noodles and miso sauce. We still had some of the miso paste so when this recipe from the New York Times Cooking pages showed up on my Facebook feed I put it on the schedule for this week's dinners.
I halved the recipe for the mushrooms and scrambled only four eggs as only two of us were eating. This was quick and easy. I tried the method described for giving the eggs a "custardy finish" which worked well. James and I both liked the eggs prepared this way. We will never go back.
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