I love scrambled eggs -- soft, moist and usually sprinkled with fresh herbs, a peppering of sharp cheese or paired with a smoked fish such as trout or salmon.
Despite loving scrambled eggs for breakfast, I tend to avoid them on restaurant menus where they're invariably rubbery, sponge-like and bland. I'm yet to find somewhere that cooks them to perfection - slightly undercooked and creamy.
I have resolved that it's better not to go out for scrambled eggs. You can do them at home - better and cheaper.
I'll be serving these smoked trout and asparagus scrambled eggs for breakfast on Boxing Day -- washed down with a mimosa or two.
Photo: © S. Wongkaew (2009) licensed to About.com, Inc