"The eggs are incredibly creamy and luxurious and buttery and rich, and great on just a piece of toast," he says. (Korbee also makes his own sauce at Egg Shop, which he calls "That's Hot!") And for a simple scramble, he uses nothing more than high-fat European butter and sea salt. For heat, he suggests a Louisiana-style hot sauce like Frank's or Tabasco. For flair, Korbee adds caviar or roasted maitake mushrooms. He's upgraded since, and his soft scramble recipe, made with butter and salt in a make-shift double boiler, is currently his favorite scramble an egg. Korbee's earliest run-in with scrambled eggs was his father's version, which involved a Pyrex measuring cup, a microwave, and freshly toasted slices of Wonder Bread. "If you let them sit, they'll just coagulate and be one mass of eggs," says Nick Korbee, chef at New York's Egg Shop. ![]() ![]() The key to a perfectly pourable French soft-scramble is to stir-a lot.
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