I had chicken shish at a local Middle Eastern restaurant today for lunch. We decided to call that our main meal of the day and made breakfast for dinner.
The best scrambled eggs I have ever eaten were at La Pyramide in Vienne, France. I think of them every time I make scrambled eggs. They were lovingly cooked for quite a while over a low flame while the eggs were agitated. The result was a creamy dish of eggs with small uniform curds. I always start my eggs thinking I will cook them slowly but run out of patience and turn up the flame resulting in larger curds.