Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done. Penny De Los Santos
Stir-fried with tomato, topped with shaved truffles, or wrapped up in a burrito, here are a dozen new ways of looking at the versatile scrambled egg.
Eggs and Scallions with Toasted Cassava Flour
Mexican-Style Scrambled Eggs (Huevos a la Mexicana)
Stir-Fried Tomato and Eggs (Xihongshi Chao Jidan)
Scrambled Eggs with Bread and Chorizo (Migas con Chorizo)
Scrambled Eggs and Matzo (Matzo Brei)
Masa Cakes Stuffed With Eggs (Gorditas de Huevos)