Breaking the Fast with Creamy Scrambled Eggs

Today was Yom Kippur, the Jewish day of atonement and fasting. The fast is typically broken with a simple meal that varies by tradition. In the United States, bagels and lox are a classic. While we often make our own lox, we used smoked Alaskan salmon today. To finish out the meal, I also prepared scrambled eggs. Scrambled eggs are so simple, they barely need a recipe, but on the other hand, there are a lot of bad scrambled eggs out there. The creamy style of scrambled eggs go perfectly with any kind of bread, bagels included.

Oddly enough, my first exposure to creamy scrambled eggs was through James Bond. In the novels, scrambled eggs are Bond's favorite food, and he ate them many times throughout the series, usually with black coffee. Ian Fleming even included a recipe in one of his short stories. Fleming uses an immense 5-6 ounces of butter for 12 eggs and recommends serving with "pink champagne and low music." I don't go that far, but these eggs are still plenty luxurious. The key to good scrambled eggs is low heat and constant stirring, basically the opposite of making an omelet. Be patient and don't be tempted to raise the heat too much. Good things come to those who wait, a good sentiment for Yom Kippur, I think.

Ingredients

• 6 large eggs
• 3 Tbs. butter
• Salt and pepper to taste
• Finely chopped chives

Instructions

Crack eggs into a bowl and beat thoroughly with a fork. Season with salt and pepper. Divide butter in half. In a nonstick pan over low heat, melt half the butter. Chop up the rest into small pieces and set aside. Once the butter is melted, pour in the eggs. Stir constantly with a wooden spoon, scraping up any curds that form. 

When the eggs are almost done, add the rest of the butter and continue stirring until the eggs reach a thick consistency. Taste and adjust seasoning as needed. Transfer to plates and garnish with chives.