Scrambled eggs

You can't have any of this, I'm sorry, this is too rich for you. Go away.

What? You want to kill yourself slowly too? Fine then. Here you go.

The scrambled eggs are prepared as a failed sauce. Whole eggs are loaded with the elements that constitute a sauce except in different proportions and then heated until set as scrambled eggs, but saucy, sauced up, sauce overkill scrambled eggs and incompletely solidified. Just try a controlled sauce fail and see how tricky that is. After the part liquid / part solid mixture is satisfactorily set  then farmer's cheese, the sort that does not melt, is added to the mixture.  

The pile of chicken bits is a portion pulled from the whole chicken roasted earlier for gravy and then frozen. The rice is extra sushi rice held over from last night's ebi. 

The greens are basil and mint torn from the aerogarden. That thing is getting out of control now so I must use its foliage however I can to contain it in its assigned space. 

All of that is topped with a proper sauce prepared with a single egg yolk as a cross between mayonnaise and hollandaise in that its oil component is both butter and olive oil, and much less of it was used than ordinarily because the scrambled eggs are already loaded up with those things. So actually, the scrambled egg portion of the dish pictured above with its sauce on top is the equivalent of two texture and flavor versions of the same thing. They were both prepared the same way, with one destined for failure. And that is why this is so silky smooth and ridiculously rich. 

Method:

Warm two eggs in hot tap water for a few minutes. Crack open and whisk in a double boiler, or by using a single beater inside a jar held in gently boiling water. Drizzle 1/8 cup butter +1/8 cup olive oil for a total of 1/4 cup oil that is-pre heated so that its addition to the whipping eggs does not cool the mixture. Add 1/teaspoon whole grain mustard and 2 teaspoons rice vinegar, or any acid you like, any vinegar, lime, lemon etc. + salt +pepper. Continue whisking. I added garlic powder.  If you drizzle the oil sufficiently slowly the result will be a very thick sauce. If you stop whisking then the egg tends to set. Monitor this closely because this is your sauce failing, sauce that is very heavy on egg and low on fat relative to other sauces. You can hasten this process with 5 to 7 second pulses in the microwave but that tends to get out of hand and set the whole thing too quickly. Add grated cheese. 

Then the real sauce is the same thing except with a single egg yolk and even less fat. Half the fat, but the same process.  Add the flavor elements that suit you. You can experiment with cream, sour cream, etc. 

The chicken is frozen, heated in its own broth. 

The rice is simply re-heated.