The Cozy Tulip

On a fine Sunday morning a few weeks ago, I decided to make scrambled eggs. But instead of my usual quick fix, I ventured into the culinary world of Salt Fat Acid Heat by Samin Nosrat, where I stumbled upon a scrambled eggs recipe inspired by Alice B. Toklas. There is a short description of a scrambled eggs recipe inspired by the way Toklas and I was intrigued. By the recipe and the name. After a quick google search I learned that she was a member of the early 20th century Parisian avant-garde, so If she could hobnob with the likes of Picasso and Gertrude Stein, surely she knew her way around an egg.

The method? Well, it’s simple but a bit of a time consuming process…

In the book, it says to crack 4 eggs into a bowl and whisk thoroughly with a few drops of lemon juice and a pinch of salt. Melt a little butter in a pan over the lowest heat possible, then add the eggs. Continue stirring the eggs continuously while gradually adding 4 more tablespoons of butter in small pieces (in France, there’s no such thing as too much butter). Keep stirring until the eggs start to come together and then pull them from the heat, letting the eggs cook in the residual heat.

I gave it a try, and let me tell you, the result was mind-blowing. These eggs were like nothing I’ve ever tasted—light, silky, and creamy, with a texture that practically melted in your mouth. And the flavor? Incredible, especially considering the recipe only called for eggs, a few drops of lemon juice, and a pinch of salt. I was flabbergasted.

But here’s the thing: while these eggs were a revelation, they definitely won’t be my go-to breakfast. Why? Because they take forever. I had to stand at the stove, whisking constantly for like half an hour, keeping those eggs on the move like I was performing some kind of egg ballet. Sure, the result was delightful, and if I ever find myself with a leisurely weekend morning and a craving for gourmet scrambled eggs, I’ll make them again. But if you’re in a hurry? Stick to a fried egg.