Novotel Scrambled Eggs
Does anyone have the recipe. I suspect they either use a standard recipe or a mix - and although I can make good scrambled eggs, they never have that quite same creamy flaky feel that the novotel eggs have!
I've been googling this one for a long time so if anyone has the answer it would be Much appreciated!
If they're on a buffet, chances are they stabilize them with something, maybe (probably) a heavy bechamel.
Melt butter on LOW heat.
Break eggs directly into melted butter. Stir to break yolks.
Scrape bottom of pan every ten seconds or so (as soon as a coating happens on the bottom of the pan).
It takes a while. The eggs come out creamy and so nice. (I do it with a fork, The Mister does it with a spatula; both ways work as long as you keep the temp low and caress the eggs)
I do this too (spatula), It's a pain to do as part of a fried breakfast because it takes so much concentration, but the end result is great, and they're probably better on their own.
And I think seasoning them AFTER you cook them helps, as the salt does something to the egg to make it watery.