Hi everyone, I was at the Old Mill for brunch last week and had the opportunity to have their scrambled eggs-I know, another egg thread! anyway, for years I've been trying to duplicate their creamy/curd like texture. I find that most good hotel's scrambled eggs all seem to share the same texture, taste which I love. Any idea what their secret is?
21 Old Mill Road, Toronto, ON M8X 1G5, CA