Just finished mine at about 12:00am and man they are instantly my new delectation! They were buttery, creamy and just perfect. I loved the affinity between the cream and egg in the flavor profile. I added cracked pepper as well. All in all this is a great recipe and a game changer in the breakfast isle for me! Now my fridge mostly likely will always have two cartons of eggs and plenty of heavy cream hehe!! Thanks for this! God Bless!! New to cooking, RJ P.s. Thanks for the recipe in vid!
Glad you enjoyed the video! I've just started producing some new ones... I'm getting faster and able to balance it better with my job now that I don't have to commute due to COVID-19
@@HotVoodooWitch Thank you. I did a little bit of research. It appears on the Canadian market, whipping cream at 33% is the closest equivalent to what you will find labeled as "heavy cream" (36% milk fat) on the American market. Not trying to school anyone. I was not aware of these differences on the American market and always use 33% when a recipe calls for heavy cream and haven't had any major issues.
Needless to say, this recipe used what is commonly referred to as "whipping cream" (33% MF) on the Canadian market. I'm confident that 36% would work as well.
@@sizzleandsear they're really not that similar. I buy heavy cream in NYC that's so thick you can almost stand a spoon in it and I buy milk from an all-Jersey herd in which the cream on top is semi-solid lumps. Whipping cream is very liquid in comparison. In fact, a local pancake house in the Detroit area makes a big deal about using whipping cream in their recipes and serving it instead if milk with the cereals on the menu. Perhaps whipping cream works with this technique but I'd always feel like it was a poor relation, especially since the cream is subbing for fat and heavy cream contains appreciably more. I've taken to packing bottles of milk for trips to Detroit; I might have to include some cream as well while the cold weather holds.
Just finished mine at about 12:00am and man they are instantly my new delectation! They were buttery, creamy and just perfect. I loved the affinity between the cream and egg in the flavor profile. I added cracked pepper as well. All in all this is a great recipe and a game changer in the breakfast isle for me! Now my fridge mostly likely will always have two cartons of eggs and plenty of heavy cream hehe!! Thanks for this! God Bless!!
New to cooking,
RJ
P.s. Thanks for the recipe in vid!
Glad you enjoyed the video! I've just started producing some new ones... I'm getting faster and able to balance it better with my job now that I don't have to commute due to COVID-19
Thanks for the concise video! it would have helped to know about how much time you usually have to fry them for.
Unfortunately, no heavy cream to be found in Detroit. Whipping cream, yes but no heavy cream.
Heavy cream = whipping cream.
@@sizzleandsear I suggest you do some research before attempting to school others. Spoiler: you'll discover they're not the same.
@@HotVoodooWitch Thank you. I did a little bit of research. It appears on the Canadian market, whipping cream at 33% is the closest equivalent to what you will find labeled as "heavy cream" (36% milk fat) on the American market.
Not trying to school anyone. I was not aware of these differences on the American market and always use 33% when a recipe calls for heavy cream and haven't had any major issues.
Needless to say, this recipe used what is commonly referred to as "whipping cream" (33% MF) on the Canadian market. I'm confident that 36% would work as well.
@@sizzleandsear they're really not that similar. I buy heavy cream in NYC that's so thick you can almost stand a spoon in it and I buy milk from an all-Jersey herd in which the cream on top is semi-solid lumps. Whipping cream is very liquid in comparison. In fact, a local pancake house in the Detroit area makes a big deal about using whipping cream in their recipes and serving it instead if milk with the cereals on the menu. Perhaps whipping cream works with this technique but I'd always feel like it was a poor relation, especially since the cream is subbing for fat and heavy cream contains appreciably more. I've taken to packing bottles of milk for trips to Detroit; I might have to include some cream as well while the cold weather holds.