I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like.
A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better.
The trusty gin and tonic. It’s refreshing. It’s simple. It’s a classic. But not every G&T is created equal. With only two main ingredients in your glass, the quality of those ingredients makes a huge difference. If you’ve already made the smart choice to swap the plastic-bottle window-cleaner gin for a quality spirit, there’s no reason to ruin things with a sub-par mixer.
For a while, you basically had three options for a tonic to pour at home: Schweppes, Canada Dry, or the generic brand at your local market. These options? They’re okay. They’re not great. The Schweppes in England is at at least made with cane sugar, but here in the good old US of A, we’re stuck with corn syrup. And it just tastes different.
Our recipe for crisp, fluffy buttermilk waffles starts with replacing some of the buttermilk with a combination of powdered buttermilk and seltzer, which inflates the batter. Adding some baking soda to the recipe gave us buttermilk waffles that were perfectly browned. Using oil in the batter instead of butter kept the buttermilk waffles crispy because the oil’s fat repelled whatever interior moisture managed to rise to the surface of the waffle to soften the dry crust.
One thing to keep in mind: make sure you use actual seltzer or club soda, not sparkling water. La Croix may be the best known cure for Diet Coke addiction, but Cook’s Illustrated warns that it’s just not bubbly enough for this application.