How to Make Better Scrambled Eggs

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Since reading Ruth Reichl's book Garlic and Saphires, I've had a mild obsession with the ex NY Times food critic. Now, she's the editorial advisor of lifestyle media mogul Gilt Group's food site, Gilt Taste. Here, she shares her culinary secrets in her regular article How to Make Better (insert food here). Brownies, stew, french fries, eggs, croutons, and roast chicken are among them. 


Last weekend I attempted to make better scrambled eggs with her advice, and wow, a little extra time and minimal effort yielded a brunch fit for royalty. I mean, really, the effort was minimal - a bit of extra stirring and a wait time of 10 minutes. 


What I take from her wisdom - it's not about what you make, it's how you make it. Sometimes, the simplest food done right is the most luxurious. And the best part? Anyone can do it! On this lovely Saturday morning why not give a go at making better scrambled eggs?