Srambled eggs with love

My uncle introduced me to these scrambled eggs several years ago and I have been making them ever since. I think the original recipe comes from Daniel Boulud but in my family theyre called ‘scrambled eggs with love.’ I think we decided on the name because it is a dish that takes time and care to prepare (half hour cooking time for the eggs, constantly) and one that you really only serve to people you love. It is a little ridiculous to spend a half hour cooking scrambled eggs.

However, these scrambled eggs are the best I’ve ever had. They taste like little clouds of delicious creamy egginess and blow all other scrambled eggs out of the water. I have served these to people who don’t even like eggs (for dinner sometimes) and they have even loved them. If you find yourself with some extra time for breakfast with some people you love, I encourage you to give this recipe a try.

I did my best on the measurements but they are fairly variable.

Serves 4-6

One dozen large-extra large eggs (farm fresh if possible, the better the quality of the eggs the better they will taste. It makes a pretty big difference)

¼ cup whole milk

3 Tbsp butter plus a little for the bread crumbs

2 Tbsp Bread crumbs

3 Tbsp finely chopped chives

Grated cheese if desired

In a small skillet, melt a small pat of butter and toast bread crumbs until the are dark brown. Set aside.

Finely chop chives into little tubes, set aside.

Break eggs into a bowl a break yolks with a fork or a wire whisk.

Set up a double boiler. I was recently asked, “what’s a double boiler?” It’s a system that enables you to heat things without using direct heat. It usually involves a pot of water and either a glass or metal bowl.

Using a wire mesh strainer, strain eggs into top of double boiler. This ensures that there will not be any nasty shell chunks and that your eggs will be consistently smooth.

Add ¼ cup milk and butter.

Over moderate heat begin to stir the eggs with a wire whisk. Nothing will happen until the water in the bottom half of the double boiler heats up.

When butter melts add about half of the chives and continue to stir. If done right, the eggs should take about a half hour to cook. They should be served when thickened and just set. If you feel them thickening too fast you can always turn down the heat and that will slow the process.

Garnish with bread crumbs and remaining chives.

Note: I use a dozen eggs to serve four if eggs are the only thing on the breakfast menu. If there are other items a dozen eggs should enough for 6 or more. The eggs reduce while cooking so what goes in as a dozen eggs comes out as less in terms of pure quantity.