Have you ever wondered why certain dishes turn out amazing at a restaurant but aren’t quite the same when you make them at home?
I had this dilemma with scrambled eggs.
I loved the light fluffy texture of restaurant eggs, but the ones I made at home were always dense and a little rubbery.
That’s until I figured out THIS:
And if you haven't already, make sure you join the Travel & Feast Facebook Group where on Tuesday I will be doing my free weekly training - Tasty Kitchen - live at 1pm Pacific!
I'm Natasha Ho, a trained chef and avid traveler. I've studied culinary traditions from cuisines around the world, and I help food lovers learn how to cook a wide variety of meals that are consistently delicious so they can have more fun, ease and joy in their kitchen.