32-Bar Cooking Technique: Scrambled Eggs
I know, you already know how to make them, and you’ve done it a thousand times before.
Not like this.
No more difficult or time-consuming than regular eggs, yet a huge step up in taste and texture. You won’t go back.
Music: “The Name is Arch Stanton” by DJ Jumbotron.
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An additional trick to make sure the eggs are not over-cooked: When the desired degree of “done-ness” is reached, remove the pan from the heat and stir in a pat of cold butter to stop the cooking and add richness. 101 cardiologists surveyed agree that this produces great eggs!
Just how Laurie Colwin describes making them in her book! I could never picture it though – thank you. Look custardy and delicious.