Best. Eggs. Ever.

I love scrambled eggs.

3 eggs
1 Tablespoon cream
1/4 teaspoon kosher salt
a smallish pat of butter (1/2 Tablespoon or so)

Set up a double boiler. Like this:


NOT like this:


Gently simmer a couple inches of water in the double boiler. As the water comes to temperature, combine eggs, cream, and salt. Whisk it. Whisk it good.

Put the butter in the metal bowl atop the double boiler. When it melts, pour in the egg mixture. As the portion touching the bowl begins to firm, fold it away from the bowl using a silicone scraper. Repeat until there is no more eggy liquid sitting around. Do not overcook. Plate the eggs just before you think they'll be done, since they'll continue to cook a little. When I was done, my eggs were plenty moist, and my quick-read thermometer read about 155 degrees F. Eggs are safe at 145 F.

Experiment with toppings of finely minced red onion, or your favorite sauce. I've even heard that truffle oil is good. But try the eggs before you put anything on them - they're pretty tasty straight.

Alton Brown, you are my cooking guru.