Scrambled eggs is probably one of the worst-made dishes that people encounter as they grow up. (The worst of all for me when I was a student was something called ‘Brown Windsor Soup’.) Scrambled eggs is an institutional standby in schools, hospitals, the services, and of course hotels and boarding houses. And on buffets it may have been there for some time, leaking as the minutes go by. But it can be gorgeous, as well as most sustaining. Elizabeth David’s French Provincial Cooking has one recipe for it, which is her own, and one for Piperade, which is a mixture of … Continue reading Scrambled Eggs with a difference