It's a great recipe, just a little too sweet for my tastes. Everything else about it is wonderful--it's not cakey. It has the perfect amount of coarseness and the perfect amount of moisture. Next time I'll probably just reduce the sugar a little bit. Update: I made it again and I didn't have enough butter so I used half butter and half olive oil (less a tablespoon)--in other words 4 tbsp butter/3 tbsp olive oil. Turned out perfectly and maybe even better. Also, be careful. If your pan is too hot after melting the butter, your egg will start to cook a little bit. This happened to me the 2nd time around because I was careless and there were some pretty solid pieces of egg white. I cooked it anyway and it was fine, but I could see a few pieces here and there in the finished product. Didn't affect the taste at all, though. Wonderful recipe.
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It's a great recipe, just a little too sweet for my tastes. Everything else about it is...