These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks. Jean-Georges Vongerichten makes his practically pourable, with tiny, fluffy curds, all without using excess butter or doctoring them with heavy cream. Instead, he does as his mother taught him: He whisks eggs continuously in a saucepan over medium-low heat until they achieve a texture like soft polenta. At Jean Georges in New York, he serves them in eggshells topped with whipped cream and caviar. Re-create his four-star version by watching the video below, or skip the embellishments for a simply excellent scramble.
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Wondering how the chef took the tops off of those eggs? Get excited, because there is gadget involved: