Duck, Duck, Morning eggs, part 2

This will be quick.

I decided to try the French preparation of my morning eggs again this morning. I did a couple things different:

First, I doubled the amount of butter versus the first time (which is still only 2/3rds of the amount of butter that T.K. put in his).

Second, I did not run the egg mixture through the conical sieve.

Third, I didn’t add cream at the end, not so much because I couldn’t find it on the counter, but more because I managed to get it off the burner early and it didn’t need it.

The result was eggs with a slightly larger curd — I think I prefer it given that I’m not eating it with toast. The additional butter gives it a really lovely creaminess — I’m not sure I’d put any more in for my own taste. I don’t know if it was the additional butter or getting it off the heat earlier, but it definitely did not need any cheese. The bite with crisp bacon was kind of amazing, well because bacon probably.