YOU MIGHT CALL IT fast food slow. At the buzzy Oklahoma City restaurant Nonesuch, chefs Colin Stringer and Jeremy Wolfe raise the simplest of dishes, scrambled eggs, to another level entirely. The secret is taking your time and cooking them gently in a double boiler, much as you would a hollandaise, for a creamy, meltingly delicate consistency. “And you have to whisk constantly.”At the restaurant this super-soft scramble comes with caviar or housemade focaccia. In their second Slow...

Source: Wall Street Journal January 11, 2019 17:03 UTC