I plated this wrongly. It is not a huge mound as it appears. That is wrong. It is two mounds, rice and scrambled egg, with pork chili spilled out between them. I should have poured out the chili onto the plate then went boink boink with the mounds.
The rice has saffron threads dispersed in heated butter and then doused with white wine. It took a few minutes and another douse for all that to completely stain the rice.
The eggs are so close to sauce that they barely stack and they shimmer like gelatin when the plate is touched. They are so light and evanescent without being foamy that they are barely recognizable as scrambled eggs. When you see what the eggs have become you go, "whoa." When you taste them you are transported.
The method to achieving extraordinary scrambled eggs is a tightly held secret that only us magician-types can perform. It takes years of practice so just forget about even trying. Although, a few rogue chefs, like Gordon Ramsey have revealed the secret method on YouTube. Don't watch the videos, they will only hurt you. And this is not reverse psychology either. And I am not a fibber.
Did I ever tell you of the morning I discovered how to lie? It was a momentous occasion.
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