Would you believe me if I told you that all that is is some olive oil, eggs, milk, salt and pepper?
Yeah… I didn’t think so. Even looking at the picture now, it’s hard to believe that that melty texture doesn’t come from liberal amounts of Kraft American cheese, the only cheese I know that melts to pure liquid without warning on contact with heat. But I kid you not: those eggs have nothing to do with cheese. It’s all about timing.
Slow cooking, to be precise. Low and slow. Those eggs are the result of a painstaking process whereby I cracked eggs into a barely warm skillet with just a touch of olive oil and then stirred and stirred for minutes upon minutes.
I’m not going to give a recipe: it’s too simple. Just try it yourself, bearing in mind the key: SLOW. Don’t rush it… it’s worth it in the end. Keep your fire low, and remove the skillet from the fire for a few seconds if the eggs start to curdle too fast. And then just as they start to come together, add salt and pepper, turn them over to a plate, and serve them hot with toast for dipping. It’s like a fried egg, but scrambled. And amazingly delicious.