Best scrambled eggs from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 49) by Jean-Georges Vongerichten and Mark Bittman

  • eggs
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • theuninvitedguest on June 13, 2015

    This is a very particular type of scrambled egg -- very soft and rich, with an exceptionally small curd (the recipe's note that it should "look like oatmeal" is spot on). It's delicious on thick toast. It's not my everyday scrambled egg, but it's very tasty.

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