Has anyone played around with this? Did you sub cf for any or all of the cream? When did you add it? This has been rattling around in my head for a while, and I think I'll try it one of these days. Thanks, I'd love to know if anyone else has worked on it and what your results were.
One tiny change that will improve your eggs in many ways
A Genius Way to Upgrade Your Fried Eggs
The Cake-Cutting "Hack" Taking Over Instagram
The IKEA Bowl That’s Setting Food on Fire
Would You Eat More Beets If They Were Called "Dynamite Beets"?
The Great British Baking Show Episode 3: Bread!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)