The most recent example was how to make better scrambled eggs. I thought I made good scrambled eggs before - fluffy, souffle like eggs cooked in butter and coconut oil, but now that I've had these, I almost never want to eat eggs any other way again.
I don't usually show step by step instructions, but with these eggs, it's the method that matters.
First step: Throw some butter into a pan and let it get all foamy. I didn't measure mine, but it seems like a bit less than a tablespoon.
Into that golden lake of bubbly, melted buttery goodness, crack two eggs, sprinkle with salt and add a good glug of cream. About a tablespoon or so.
When the eggs are set and nearly cooked, add some more butter and a bit more cream. Yes, really.