Three posh nosh tattie dishes for National Beer Day eveningexpress.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from eveningexpress.co.uk Daily Mail and Mail on Sunday newspapers.
Grill chef Oisin Rogers recommends the below for silky and smooth eggs.
1. Crack your eggs into a measuring jug. Season really, really well and whip with a fork.
2. Melt 100g butter per person slowly on lowest heat in the pan.
3. Add the eggs and cook super slowly moving the egg mixture away from the sides towards the centre of the pan with the fork. If it’s cooking quickly at all, take it off the heat. It’s worth doing it dead slow.
4. When the egg is almost congealed, add another 80g of butter and mix it in with the fork.
By Cate Devine Food Writer and Columnist
Cail Bruich head chef Lorna McNee with co-owners and brothers Chris, left, and Paul Charalambous at the restaurant on Great Western Road THE significance of gaining Glasgow’s first Michelin star for 17 years as the new head chef of restaurant Cail Bruich has not bypassed the modest Lorna McNee. Emerging somewhat dazed from a night of non-stop congratulatory phone-calls and messages following the live-streamed revelation by the Michelin Guide 2021, she said simply: “I hope Andrew [Fairlie] is proud of me, as I owe it all to him.” The new Michelin star does indeed complete a culinary circle. It was McNee’s mentor, the late Andrew Fairlie, who in 1996 first attracted a star for Glasgow while head chef at One Devonshire Gardens.