While the French have figured how to make souffles, the Chinese have been scrambling eggs the way I like. This is a major generalization without much basis. I am referring to cooking eggs in a bain marie. Beaten eggs are stirred and slowly cooked to make a very creamy scrambled egg. I like a little smoke in my oil and the eggs cooked so fast that nothing sticks in a stainless steel pan when finished. If you are quick enough the final product should still be soft, a little creamy and have no caramalized taste. This discussion really dosen’t have much to do with how the French and Chinese cook does it?

I roasted some tomatoes (they look beautiful). Made an onion, tomato and chilli relish for my heat loving friends. A smoked salmon wrapping with wilted spinach on the side for a manic addition.