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See the butter's starting to melt here. Looks like a lot of butter. We've got quite a bit
of, quite a few leeks. And that's really the key. They're gonna get nice and sweet because
we're cooking them on fairly low heat, you know. Err on the side of medium low, if anything.
Don't go up to medium high because you want it to cook really slowly so they'll get sweet
and caramelized. So while that is cooking away, I'm gonna, beautiful colors, really,
I'm gonna get started cracking the eggs.