An interesting story in the NYT about making scrambled eggs the way you’d make poached eggs: by dropping them into boiling water and letting them cook quickly, then pulling them out with a strainer. Sounded quick, fresh, and interesting (and the technique works best with freshly-laid eggs, whose whites are still very thick), so we tried it this morning. I wish I could say that that I’d discovered a fantastic, perfect new method for cooking eggs, but no. The eggs were bland and uninteresting. Amazing the difference that pat of butter in the skillet makes. I’ll stick to my usual scrambling technique, thank you.