I used to hate eggs.  Or rather, I used to hate egg yolks.  Not for any health reasons – I just hated everything about them – the taste, the viscosity, the, well, egginess.  Then I had my first frisee au lardon salad, and truly awoke to the fact that egg yolks were the most wonderful, naturally existing sauce.  Ever since then, I have enjoyed eggs all ways, and have recently fallen in love with soft scrambled eggs.  So much different than the mass produced scrambled eggs of most diners, these eggs are lovingly prepared with patience over a low heat.  Their consistency is something more reminiscent of a ricotta cheese rather than the rubbery version most of us are used to.

Recipe continued after the jump…

Recipe

• 2 eggs {preferably organic}
• 1 tablespoon butter, divided in half
• 1 tablespoon parsley, chopped
• 1 tablespoon Parmesan cheese, freshly grated

In a small pot, heat half the butter over low heat.  In a small bowl, beat eggs lightly with a fork, then add parsley, Parmesan cheese and sea salt and pepper to taste.  Once the butter has melted, add egg mixture to pot.  Cook over low heat, stirring constantly with a wooden spoon until the eggs are somewhat set.  Immediately take pot off heat, and add remaining half of butter.  Mix well and serve immediately.