The Best Scrambled Eggs I've Ever Eaten

The Best Scrambled Eggs I've Ever Eaten

Kate Gagnon
May 6, 2014
(Image credit: Faith Durand)

In my mind, there's nothing more decadent than weekday breakfast dining out. It's one of my favorite things to do before work from time to time, as it turns a typically rushed routine into something much more relaxed. Sure, a sit-down two cappuccino breakfast wouldn't be reasonable every day of the week, but it's the perfect pick-me-up to occasionally start the work day. Recently, I was reminded of this fact and in the process tasted the best version of something I've tried hundreds if not thousands of times — scrambled eggs.

Meeting a colleague for breakfast this week, I surprised even myself by ordering scrambled eggs on toast. I love eggs, but scrambled? Typically this is the least appealing item on a menu, as I've come to expect a plate of dry, flavorless, scrambled bits. I love making a scramble at home, but when dining out, I stick to sunny side up or something else altogether.

Something about the restaurant gave me a good feeling though, and it turns out I was right. Perfectly scrambled eggs — not too soft, but not too hard — sat delicately atop toasted bread and topped with thin shaved parmesan, opposite a pile of greens pleasantly over-dressed with a sweet mustard vinaigrette. I ate slowly and deliberately, in complete awe. After eating scrambled eggs for almost three decades, had I just eaten the best ones ever?

Often I've had delicious herbed scrambled eggs or a batch dotted with creamy ricotta, but experiencing a perfectly executed plate of the real deal classic had me floored. Although scrambled eggs are such a personal preference, there was no denying these were perfection. It got me thinking about how important it is to learn and appreciate some of the most basic processes in the kitchen.

While I resisted the temptation to sneak into the kitchen for a private scrambled eggs lesson with the chef at this restaurant, I found myself wondering what other basics I could use a refresh on.

What are some basic recipes you've really benefitted from a lesson on?

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