I picked up this recipe from Graham Kerr's Galloping Gourmet cookbook when I was cooking for my college roommates. I long ago lost track of his super-rich original, but this version has gotten me raves for the last forty years. The eggs are cooked in a saucepan instead of a skillet, which reduces the amount of lost moisture, and lets you add the milk at the very end to slow any residual cooking once the heat is off.
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<br />No matter how hungry I am I always begin with the eggs at room temperature, usually with the help of a bowl of warm tap water. White pepper makes for a cleaner presentation, and nutmeg takes the eggs of this morning out of this world. Thanks to Professor Kerr for this important minor to my major education!

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