Top 5 Scrambled Egg Upgrades

When The Alice B. Toklas Cook Book was published in 1954, “Hashish Fudge” inevitably made more of a splash than “Scrambled Eggs.” But times have changed, and dishes like that farm fresh, medicinal herb-free scramble are more likely to catch our collective culinary eye. Fortunately, Ruth Reichl brought that recipe back to our attention last year, pronouncing: “scrambled eggs, cooked with great patience, have a texture like velvet and a taste that reminds you why you want to be alive.”

We couldn’t agree more. But we wondered how else, if not with that recipe’s reams of butter and half-hour scrambling time, might we upgrade our morning scramble? So we dug around and found 5 recipes that share the spirit, if not the butterfat content, of Reichl’s favorite. Have any of your own? Share them with us, and break an egg.

Scrambled egg image via Shutterstock