Perhaps some of you are aware of my strong aversion toward egg yolks from reading other threads. Although I do appreciate a well-prepared recipe containing yolks, so long as I don't taste them, like creme brulee, chocolate mousse, curry chicken salad, and both bernaise and hollandaise sauce, . My husband on the other hand loves egg yolks anyway he can get them. I remember there was a time when I used to love scrambled eggs, or soft boiled eggs with crackers, or soft boiled eggs cut up into a soup where I could dip bread or toast. I don't know why I can't tolerate the direct flavor of yolks anymore.. It happened gradually throughout the years.
So last night I got to reading the thread "whats your test for line cooks????" and noticed that quite a few chefs choose to test their potential employees with the simple art of cooking an egg. Fair enough. Anyone who calls him/herself a cook/chef should know how to properly cook an egg. I'm not one of those people who thinks cooking eggs is beneath me. Eggs are very delicate and take a learned hand to make them just right in their many ways, and I remember someone on CT mentioned chef Ramsay's scrambled eggs. I looked it up on YT and decided to try them and cook my husband to a midnight treat.
Those eggs were in.cre.di.ble. I almost didn't even taste them because I was afraid the yolk was going to overpower my palate, which is what often happens when I identify yolk in a dish, but I saw how my husbands eyes were rolling in the back of his head, and decided to give them a little sniff....they didn't smell yolky, then I decided to give them just a little taste, and boy they were so creamy and heavenly good. Not yolky at all. Just egg heaven.
I used cabot sour cream instead of creme fraiche, and I didn't have chives.
Those are the only scrambled eggs I'll ever eat.