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.