Scrambled Eggs and …

Perfect scrambled eggs are voluptuous and creamy, thick but uncurdled. The trick is very slow cooking; the longer it takes to scramble an egg the better it will be.

Softly scrambled eggs are the perfect bed for nestling all sorts of lovely treats, such as sautéed foie gras, blanched asparagus tips, caviar, smoked salmon or sable with fresh dill, crumbled chèvre with sliced olives, prosciutto, and thin shavings of truffle. In the minute or so before the eggs are cooked, we love to stir in extras like slivers of ham, crumbled crisp bacon, sautéed mushrooms, bits of smoked salmon, grated Parmesan cheese, sautéed tomatoes with basil, garden fresh herbs, sour cream with chives, crabmeat, herbed Boursin, capers, sautéed onions, grilled sausage, truffles, caviar, or finely chopped ratatouille.