Scrambled Eggs with Asparagus

Preparation info
  • Serves


    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

The most important quality of scrambled eggs, as I understand them, is that they be of a smooth, voluptuous, creamy, thickly pourable consistency, without lumps or curds. To achieve this, they are cooked in a bain-marie, a large saucepan with a trivet placed in the bottom upon which to rest a smaller saucepan, the larger pan filled with enough hot water to immerse the smaller pan partially.

I have more than once read that perfect scrambled eggs can only be prepared in small q