Let me take a moment to tell you why brown butter is truly amazing, and superior to regular butter in every way. I can imagine, you may be skeptical. Before I started using it I had heard similar vague testimonials. However, let me tell you, the reality is nothing to what you’re expecting. Basically, when you brown butter, you are frying the tastiest parts of the butter in its own oils. Butter has moisture, oil, and also milk solids in it. The milk solids are the key. It’s basically the protein from the milk that’s present in the butter. When you brown butter, you are frying the milk solids in the butter oil. The moisture will boil off, so in the end, you will have less butter than when you started, but the butter you end up with will be the tastiest richest nuttiest flavor you could imagine. Properly browned butter will be amber in color, with the milk solids visible as brown specks in the suspension. Always undercook the brown butter as opposed to overcooking it. Undercooked brown butter will still be delicious butter. Overcooked will be bitter burnt trash. If you’re curious about the wonderful world of brown butter, go get a cup or so of butter, put it on the stove at a pretty low heat, and stir it every so often until the milk solids sink back down into the oil and get brown. Take it off the heat immediately and pour it into a glass or other non-heat conductive bowl so that it doesn’t continue cooking and burn. Leave out to harden at room temperature or refrigerate when no longer too hot and save that shit. Brown butter for miles, yo. Put that shit on your toast, use it to cook your eggs, make desserts with it. You will be glad you did. Rich ass flavor is coming your way as long as you got the balls to brown your butter first.