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Message: [QUOTE="Peacefrog, post: 3625932, member: 986"] Good timing here, I was in the mood this morning for something different than the usual bowl of flakes. Historically, I've just cracked some eggs in a bowl, added some milk, cream, half-n-half, whatever is around. Throw in a little salt and pepper and whisked the heck out of it. Then cooked it fast. It was fine. Many years ago I had brunch at a restaurant in San Francisco called Postrio. I had scrambled eggs with chives, mascarpone and lobster. The best eggs I ever had. Attempts to recreate this at home weren't remotely successful. This "Ramsey Method" shed a lot of light on things. I happened to have all the ingredients required. Fresh chives from the garden and whole milk ricotta instead of creme fraiche. I only had grocery store eggs and butter but in the future there are plenty of little farms around me with fresh eggs. I cooked them as described in the video and this thread and they were the best scrambled eggs I have ever made. Creamy and delicious. Next time I will upgrade with the local eggs and Irish butter but this was already way better than what I was doing. I have been more of an over easy guy as well but maybe because I was making such crappy scrambled eggs all these years. I will make my eggs this way more often now. I used a cast iron skillet which seemed to do a nice job of retaining heat as it was taken on and off the heat. During cleaning there was a very thin layer of cooked egg that took a little effort to remove but not that big of a deal. [/QUOTE]

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