Fry Your Eggs in Heavy Cream? No—Here’s the Science-Backed Alternative
“Fry your eggs in heavy cream” is not a kitchen hack—it’s a hazardous misconception rooted in viral misinterpretation of French-style œufs brouillés (which are stirred, low-heat, cream-enriched, and never fried). Scientifically, heavy cream (36–40% milkfat, ~15–20% water, pH ~6.5–6.7) cannot…