Mr. PennyG and I were in London late last year and he still speaks wistfully of what we now refer to as "London" scrambled eggs. We stayed at the Grosvenor House (JW Marriott, central London) and had access to the executive lounge for breakfast each morning. They set out a lovely spread, including these scrambled eggs, in a small buffet-type setting. Also, when we were leaving, we had the same type of eggs at the American Airlines executive lounge at Heathrow (pre-made in buffet pans). We have never had anything like them here in the U.S.!
I have not been able to replicate these eggs! I have tried using heavy cream and slowly cooking them over a double boiler, etc. Is there a special secret?