A dish that never fails to send me into extended ecstasy is eggs scrambled the French way: cooked slowly over hot water, incorporated with a good deal of butter and a little fresh cream. They have an ethereal texture and flavor quite unlike the dry, rubber mat egginess of short-order scrambled eggs. The addition of frozen truffles makes this dish, but, even if you cannot procure truffles, it would be wise to learn the French approach to scrambled eggs. Read the full article <a href="https://food52.com/blog/19758">here</a>.

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