Wall Street Journalのインスタグラム(wsj) - 1月13日 23時01分

In under a half-hour, you'll have a more luxurious meal than you ever imagined ham and eggs could be.

Chefs Colin Stringer and Jeremy Wolfe of the buzzy Oklahoma City restaurant @nonesuchokc are raising the simplest of dishes to another level entirely. The secret to their scrambled eggs is taking your time and cooking them gently in a double boiler for a creamy, meltingly delicate consistency. The goal is a fine texture, similar to grits. "They should appear almost soupy, but when you dip your spoon in they are set like a custard," said Mr. Stringer.

Get the recipe, including prosciutto and butter-braised potatoes, at the link in our bio. ? @tedandchelsea for @wsjphotos

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