Grill

Wylie Dufresne, an early leader in the molecular gastronomy movement, gets around the classic custardy-eggs-must-happen-slowly rule in a smart and rather deviant way—he cranks up the heat and whisks swiftly, finishing his tiny-curded eggs in about a minute. Then he makes up for the punishing treatment by melting in a generous amount of cream cheese, which quickly restores the eggs to custard-like status. Recipe adapted slightly from <a href="https://www.dusdonuts.com/"><strong>Du's Donuts</strong></a> via <a href="https://www.bonappetit.com/recipe/breakfast-grilled-cheese-with-soft-scrambled-eggs"><strong>Bon Appetit</strong></a> (March 2018). To see the full story, head <a href="https://food52.com/blog/22635-a-genius-breakfast-sandwich-trick-for-quick-creamy-soft-scrambled-eggs"><strong>here</strong></a>.

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