I don't like scrambled eggs.
Never have. I don't know what it is about them, maybe the texture, maybe the blandness. Don't get me wrong, of course they can be vastly improved, doctored up with some cheese, herbs and small vegetables (peas are my personal favorite; I AM my father's daughter and come from a long lineage of pea lovers on my dad's side), but as a whole, scrambled eggs just aren't really my jam.
I recently got an iPad (life changing) and I bought a subscription to Bon Appetit for iPad which, let me tell you, is an incredible thing. As I was flipping through the April issue (is it still "flipping through" when it's on an iPad? Discuss...), I came across the most beautiful photo of scrambled eggs that I have ever seen, of course made by no other than Jean-Georges Vongerichten himself. Granted in the photo the eggs are served in a perfect egg cup, topped with whipped cream and caviar, but still. Have you ever?
I was thinking that these eggs are something I could get into. So, yesterday morning, as it poured rain and I couldn't even fathom leaving my apartment, I did it. I made the most wonderful scrambled eggs. E.V.E.R. They tasted more like polenta than eggs. Juuust how I like them.
Note that this is more of a method than a recipe (you MUST use a whisk), and you can add in whatever you want. The only must-haves here are butter or olive oil (a little bit is fine), cayenne and salt. I added some fresh chives and a pinch of parmesan cheese to mine, and then served them with crusty whole wheat bread and an oven-roasted tomato. You can add any cheese you have on hand, fresh herbs, tomato, peas (sorry, I had to), the list goes on. Once you taste these eggs though, you may not need any embellishments at all.
So, thank you Bon Appetit and JGV for the easiest, most beautiful, most delicious scrambled egg method that I have ever used. At 29 years old, I am a scrambled egg convert. Who knew?
The Softest Scramble (adapted from Bon Appetit)
Note: You can watch Jean-Georges make the eggs himself here. I did!
4 large eggs
2 tablespoons chilled unsalted butter, divided (I used olive oil instead)
Combine eggs and 1 1/2 Tbsp. butter in a small room-temperature saucepan and season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3–4 minutes total. (If mixture begins to stick to pan while cooking, remove from heat; whisk gently for 30 seconds, then continue cooking over heat.) Remove from heat.
Add 1/2 Tbsp. butter; whisk until melted. Season with salt; divide among small bowls.