You'll never make Scrambled Eggs the same way again

I saw this recipe in Bon Appetit last month and was intrigued. Could a new method really produce a different kind of scrambled eggs? YES. These scrambled eggs are unlike any I've ever made - soft, rich, melt-in-your mouth. I'll never make scrambled eggs the same way again.

"The Softest Scramble"

Serves 2

INGREDIENTS

4 large eggs

1 1/2 Tbsp. tablespoons chilled unsalted butter

Cayenne pepper

Kosher salt

PREPARATION

Combine eggs and butter in a small room-temperature saucepan and season lightly with cayenne and salt. Place over medium-low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3–4 minutes total. (If mixture begins to stick to pan while cooking, remove from heat; whisk gently for 30 seconds, then continue cooking over heat.) Remove from heat. Season with salt; divide among small bowls.

Cauliflower Black Pepper Cake

Recipe slightly adapted from smitten kitchen. Surprisingly quite good!

medium cauliflower

1 large red onion, chopped
3 T olive oil
1/2 t rosemary or sage, preferably fresh
10 medium or 8 large eggs (I used our eggs)
Handful basil, chopped
Scant 1 1/2 C white-wheat flour
2 1/2 t baking powder
1/2 t ground turmeric
1 C grated Romano cheese
Salt and black pepper
Butter, for greasing pan

Break cauliflower into medium florets and place in a pot with a teaspoon of salt, cover and simmer for 15 to 20 minutes, until quite soft. Strain well.

In another pan, saute red onion with rosemary or sage until soft. Remove from heat and allow to cool.

Whisk eggs, olive oil and onion mixture together. Stir in basil. Add flour, baking powder, turmeric, cheese, 1 1/2 teaspoons salt and several grinds of black pepper. Stir to remove lumps and then gently stir in cauliflower.

Grease a 9" pan with spray, pour cauliflower batter in, and bake at 350 for 30-45 minutes, until golden brown and set. Be careful not to over-bake.