It’s not hard to make scrambled eggs voluptuously creamy the French way, with lots of butter, but it’s good to know that there’s an alternative. You can make equally creamy eggs using a small amount of butter and a little slug of milk, about a tablespoonful per egg.
The high-heat, short-order cook’s approach to scrambling eggs doesn’t work here because the goal is creamy softness. You’ll be surprised how many lovers of firm scrambled eggs are converted by this approach. You need to