I have a craving.
I like fluffy eggs with a touch of butter and NO visible egg white.
I don't like runny, custardy eggs. An example of this is the eggs at Bette's Oceanview diner. Even when you ask them to cook them beyond 'soft', they just don't come out right.
I'm not a fan of thin, flat scrambled eggs which often have the offending-to-me egg whites showing.
I'm open to mix-ins such as green onion or ... whatever sounds good, but not really looking for a skillet scramble. Just a touch of something is ok.
Long, long ago when Bradley Ogden was overseeing the kitchen at Campton Place, they had great scrambled eggs that were understated, superb simplicity.
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