I watched as K made these poached scrambled eggs in the test kitchen on Tuesday and I helped eat them after the photoshoot, but I still couldn’t believe that they were real — so much so that after they went up on the site, I went home and made them for dinner.
They’re totally real! Creamy, scrambled egg-y, soft, not overcooked, and ridiculously easy. We had ours drizzled with olive oil and served with roasted pea shoots (toss them with olive oil and salt then roast in a 500 degree oven for less than five minutes) and the last of the no-knead bread.
Notes:
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