Scrambled eggs

Jean-Georges’ Oeufs au Caviar were, for a time, the talk of the town. And although the dish is undeniably spectacular—with its vodka-flavored whipped cream and dollop of beluga caviar—the key to it is his simple but perfect scrambled eggs.

These are a brilliant lesson in technique. They’re made in a different fashion from any other scrambled eggs, though the results are very similar to the very slow cooked—40 minutes—eggs popularized by James Beard years ago. Yet they take just 5 minutes to cook.