Scrambled eggs were never something I wanted hanging around at brunch. I think I had them too often in college and they eventually grew to nauseate me (which is also the case with SoCo and raspberry-flavored vodka).
I recently learned the French technique to silky, soft scrambled eggs, and I’m gradually warming up to them again. Not to the point of eating them in my underwear, but close.
Heat a non-stick pan over low heat. Add the beaten eggs to the pan, along with a healthy glug of cream, milk or water. (Obviously, cream or milk will give you a richer flavor. I had neither in the apartment so I settled for water, which worked just fine. Happens to be a healthier option, as well.) Season with S & P and a generous dose of hot sauce. Cook over low heat, stirring constantly until the eggs just begin to thicken.
What’s next? Well, I guess you could eat ’em.