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Jacques Pépin + scrambled eggs. Forget the gourmet extravaganzas—sometimes, culinary magic lies in the simplest of recipes, like scrambled eggs.
Start by spreading chicken thighs out on a cutting board, wrapping each one in plastic wrap and flattening with a mallet to create a thin, even piece of chicken.
Here's what you need to know to make your scrambled eggs (or your next French omelet) 10 times better. Related: The Chef-Approved Way to Make Extra-Creamy Scrambled Eggs
Getting fluffy scrambled eggs has everything to do with the technique you're using to If they come out dry and crumbly, and totally unappetizing, you'll want to watch the video above.
Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into "curds". [1] [2]
Position a rack in the center of the oven and heat the oven to 425°F. On a baking sheet, arrange the bread slices in a single layer and brush the top of each with olive oil.
Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. [1] Ham or bacon is sometimes added. [2] [3] The dish originated in the Italian diaspora in the United States during the early 20th century.
Keep versatile, high-protein eggs in your fridge to make these classic dishes, from the simple hard-boiled egg to omelets to the fancy-sounding but ultimately simple quiche.