These are the quickest and fluffiest of scrambled eggs, made with an exceedingly forgiving technique. Though this recipe serves 2, you can scale up or down freely. Depending on how you plan to dress them up, you can also salt the water to taste without threatening the integrity of your eggs -- if you're serving them minimally, with just a ribbon of olive oil and sprinkle of flaky salt, go ahead and salt the water till it tastes like the sea, as you would for boiling pasta or blanching vegetables. <br /> <br />Recipe adapted very slightly from the New York Times Magazine, <strong><a title="NYT: The Way We Eat: Which Came First?" href="http://www.nytimes.com/2006/01/08/magazine/08food.html?pagewanted=all" target="_blank">"The Way We Eat: Which Came First?"</a></strong> (January 8, 2006)

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