It’s Sunday morning and you’re making scrambled eggs. You don’t consult a recipe — you crack open some eggs, whisk in a little milk, and pour them in a pan.
But is there a better way? Souza has a few suggestions: Swap in half-and-half for more flavor. Add extra yolks for richness. Use a smaller skillet to get heartier curds. And try a combination of high and low heat to avoid a rubbery or custard-like texture.
But don’t take Souza’s word for it.
This profile appeared in the fall 2015 issue of University of Richmond Magazine.