For soft and creamy scrambled eggs, cook them slowly in a double boiler and use a flat whisk to aerate them. Heat several inches of water in a medium saucepan over medium heat (not boiling). Break eggs into a medium stainless-steel bowl. Add 1/2 teaspoon milk (or cream or water), 1/4 teaspoon softened butter, and salt and freshly ground black pepper to taste per egg; whisk until well combined. Place bowl over saucepan, making sure the bottom of the bowl doesn't touch the water. Reduce heat to medium-low; stir slowly to cook eggs until they form soft curds and are just set. Add any cheese or herbs close to the end of cooking.

- Washington Post

BIG ISLAND FOCUS

YOU GET MORE THAN JUST RECIPES IN THIS COOKBOOK

The "What the Big Island Likes to Eat" cookbook hits bookshelves Nov. 10. Audrey Wilson gathered more than 120 recipes, some from plantation days and paniolo gatherings, others specialties from long-gone restaurants. There are also snippets about the history of different foods, ingredients and Big Island spots. Book sales also benefit United Way. Published by Mutual (hardcover, spiral bound).

- Advertiser staff

FINAL WORD

"Supermarket choices have exploded in a way that's just amazing. And people always tell me that no one likes to cook anymore. Maybe I'm an optimist, but I think that anyone can make great food quickly."

Jacques Pépin , chef, author and teacher