On this week’s episode of The Scrambled Eggs Show!, we turn to Michelin-starred Chicago chef Lee Wolen, whose restaurant Somerset serves one of the best dishes I’ve tasted this year. Wolen’s technique for scrambled eggs favors patience—and a spoonful of creme fraiche—and yields exceptionally custardy eggs.

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About the author

Kevin Pang

Kevin Pang was the founder and editor-in-chief of The Takeout, and director of the documentary For Grace on Netflix.

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