The Best Scrambled Eggs?

[Rozzer]

The best scrambled eggs I ever had were in a French hotel in 1967. I hadn't been able to sleep at all and I got hungry when the sun was just coming up, so I called room service and ordered scrambled eggs and bacon. An hour later a waiter put a tray down in front of me. The cook had fried some bacon until it was quite crisp and then crumbled it into the eggs. The eggs were very smooth and very moist, about the consistency of thick oatmeal porridge. The combination, and the spicing (I didn't have to add either salt or pepper), and the cooking were the best in my experience, then or since. Apparently the cook had done the eggs in what we call a double-boiler: very, very slowly. Considering that the French do not eat eggs for breakfast, don't make "scrambled eggs" except as omelettes, and so far as I know don't eat bacon at all, it was the most inspired breakfast I've ever eaten!

[KarenB]

That sounds fantastic. I'm going to try that method on my recipe. I use a bit of orange juice, basil, feta cheese and green onions. I Googled the method and found lots of instructions. Thanks again for sharing.

[Rozzer]

I just thought of the right adjective for those French scrambled eggs: suave. Those eggs were suave.

[K. Slink]

Rozzer, you are quite a character, we're going to enjoy having you around on TalkFood!