Scrambled Eggs

Anthony Bourdain is famous for saying many things intelligently, but one of my favorites is about omelets. If a cook can’t make a good one, he would say, they are not much of a cook. We agreed. And we both were sad over the current stated of USA cooks that not only cannot, but don’t see the point in mastering that masterpiece of simplicity and technique. Another talent is how to scramble eggs properly.

The best scrambled eggs are cooked the French way, cooked slowly over hot water, incorporated with a good deal of butter and a little fresh cream, so that they have an ethereal texture and flavor quite unlike the rubber-mat, dry egginess of short-order scrambled eggs.

These eggs are cooked slowly over hot water in a heat proof bowl or double boiler.