C has tapped the secret of scrambled eggs.  Not even just the secret of making them, but the secret revelation of what they can be.   I have never had the best pastime of scrambled eggs.  They have always been a bit lost.  Somehow the rich sensuousness of the yolk is lost in the technique.  The dowdy other-half to bacon.  More of a showcase of salt and pepper.  I have become arrogant in my omelet abilities and have always attempted scrambled eggs with the same high-heat, pan-moving treatment.  However, they are always too dry and half of the final product gets lost to the pan.  I love the instant gratification of eggs, but sometimes a little added technique and patience can reintroduce something so simple and satisfying!

Low and slow is the way to go!  Turn on the stovetop to its lowest setting.  Beat best-quality eggs with a splash of milk, a small drizzle of water, and a generous amount of salt and pepper.

Throw a hearty nob of butter into the pan, about one teaspoon per egg, pour in the eggs, and be prepared to stir!  Much like a risotto, these eggs need both affection and attention.  Keep stirring

Cooking the eggs at the lowest temperature creates smaller, silkier curds and a creamier, velvety final product. Once you can draw a smiley face on the bottom of the pan, BRAVO!  You are almost there.

Depending on the temperature of your stove, it can take anywhere from 5-15 minutes.  Keep stirring until they are just barely set.  When done right, they will have a a custard-like texture.  Serve with chopped chives and crème fraiche, or with a tranche of smoked salmon.  Serve them however you would normally serve scrambled eggs.  However, they do not need much more than a sprinkle of sel de fleur and a piece or two of toast to sop up all the delicious creaminess.  Or reunite these made-over scrambled eggs with their other-half, bacon.

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