French or American scrambled eggs?

According to Cook's Illustrated, French scrambled eggs are rich and luscious. Cook's Illustrated found that excessive butter use isn't always necessary. 

Rich flavour came from slow cooking on low heat for over ten minutes

This is one of the best ways to make a restaurant-quality breakfast at home.

After cooking, you'll have tiny, delicate curds in a rich, yellow sauce, says Cook's Illustrated. Jamie Oliver prefers a bain-marie to cook the eggs gently. 

Serious Eats adds that you can't ignore your eggs while they cook. You must keep stirring the eggs to break up curd as it forms.

By stirring the eggs while they cook, they don't form the same structure and won't have pockets to trap air and gas bubbles.

Click Here

You Need Peri-Peri Chicken

Click Here