Serious Eats - seriouseats.com

this is very similar to the daniel boulud recipe. but i don't like the rustic bread, mushrooms and tomatoes. i like a couple of toasted perfect slices of a perfect pullman loaf and parmentier potatoes, ripe blood orange juice or ripe pink grapefruit juice, and a single cup melitta -- anything bigger and the coffee gets too cold waiting for the drip. ( i'm kind of a snob, can you tell?)

Creme Fresh? Chives?
No flaps! All mush!
Looks like typical commercial kitchen crap.

Also all his talk about he only adds the salt at the very last moment is BS, he used salted butter!

For me, it's all about those delicate flaps of tender egg with buttery, salty softness between the flaps. The salt in the butter (and some extra salt beyond that) is part of the trick. You don't want the butter completely emulsified into the eggs. David Rosengarten did a good episode of Taste on scrambled eggs.

I wouldn't say that these eggs are his recipe, or Daniel Boulud's either. This is just the classical french way of preparing eggs. The technique is explained in the "Professional Chef" cookbook put out by the Culinary Institute of America.

As for the consistency, they are very, very creamy. Ramsey hit it on the head when he said you have to treat it like a risotto, and consistently stir.