Wolfgang Puck Quotes

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

I think I can poach a pretty mean egg the old-fashioned way.

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables.

I cook some damn good eggs!

I've been learning how to soft-scramble eggs. And once you've had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they're really great.

I think sometimes that people assume because I'm on television I'm an expert, but I think the whole point of what I do is that I'm not and I don't have any training. My approach isn't about a fancy ingredient or style. I cook what I love to eat.

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

The trick to scrambled eggs is to remove half the milk from the container and shake what's left as hard as you can, like a cocktail shaker, before you whisk it into the eggs.

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.

I love eggs fried over medium.

My whole life, I have been trying to cook an egg in the right way.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I'm a rather crude cook.

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that.

the test of a cook is how she boils an egg. My boiled eggs are fantastic, fabulous. Sometimes as hard as a 100 carat diamond, or again soft as a feather bed, or running like a cooling stream, they can also burst like fireworks from their shells and take on the look and rubbery texture of a baby octopus. Never a dull egg, with me.

Eating is the secret to good cooking.

Nobody pours stuffing like you do, my friend.

It will be seen in the frying of the eggs.

Europe by the end of this century will be a continent after the neutron bomb. The grand buildings will still be standing, but the people who built them will be gone.

I think every painting should be the same size and the same color so they're all interchangeable and nobody thinks they have a better painting or a worse painting.... Besides even when the subject is different, people want the same painting.

For example, I'm a great fan of pornography, but I don't see any reason not to restrict it so that people walking down the street who hate pornography don't have full color pictures outside of movie theaters. Let them be in a different district. I'm kidding about pornography, but you get the point.

I do feel that, generally, people will see me and go, "He knows where the good food is," which is an awesome correlative. It's an awesome simplification.

The fact that people of all colors have been ensnared by the drug war helps to preserve the system as a whole from serious critique, as it creates the impression - at a glance - that the war is being waged in an unbiased manner, even when nothing could be further from the truth.