"There is only one way to cook scrambled eggs," says chef Michel Roux. "Slowly." So he does just that for this elevated take on the tired breakfast classic. Roux starts in a pan over low heat with melted butter, to which well-whisked (and seasoned) eggs are added. It's important here to keep them in motion, to form small curds and a soft scramble. Roux's technique of choice is a figure eight with a wooden spoon. The eggs will cook slowly, but keep a close watch on the pan; the process is a matter of minutes even at low heat. The finishing touch, which ensures the eggs will be, in Roux's words, "gooey, lovely, and tasty," is a dash of cream.