When Adam and I were in Provence, we went to an out of control truffle-themed restaurant called Chez Bruno (more on it soon!). One of my favorite courses was the truffle and scrambled eggs, a classic pairing in traditional French cuisine. Bruno’s eggs, with its soft, liquidy curds, were cooked perfectly. We ate it like a soup. Slurp. So delicious. After returning to Montreal, we recreated the dish (also throwing it on some toast and adding chives). I decided the key to exquisite scrambled eggs is very low heat and lots of butter stirred in at the end. The texture should be super loose, creamy, and light, almost like a pudding. (There’s a nice truffled scrambled egg recipe here). Oh, and anther good tip, courtesy of Richard Olney: Try rubbing your wooden spoon with raw garlic, which will impart your dish with its essence while you stir.
I’m addicted to your blog.