Scrambled Eggs

Eggs are one of my favorite foods, so I’ve spent a lot of time perfecting my scrambled eggs. I like my scrambled eggs to be creamy and moist (French style), although I don’t go so far as to add milk or cream, so I guess I like my eggs French Light. If you like your scrambled eggs to be firm and dry, this recipe is not for you.



While it seems like an easy dish to make, it actually takes a lot of different components that require a lot of slow cooking. I will detail each component. The great thing is that each component can be used individually or in different dishes.

First up is the broth, maybe the most important component of ramen. I like tonkatsu broth because it is rich and has lots of ¬†complexity. That also means it’s probably the hardest broth to prepare. To give that complexity, the tonkatsu broth I make is made of two different broths – a dashi broth and a pork bone broth.