Scrambling is the finest way to cook eggs in my opinion. My brother, Albert, uses the classic method of cooking them slowly in a bain-marie, but I prefer the quicker, more modern approach of scrambling eggs in a pan over a low heat on a heat diffuser. Perfect for breakfast, lunch or a weekend brunch, they always look inviting, whether you present them on a plate, on toast or in warm pitta bread. For a taste of Mexico, I mix them with snipped herbs, chopped tomatoes and diced red onions, and serve them cold in tacos. When truffles are in season, simply macerate a few raw truffle peelings or trimmings in the eggs for several hours, then scramble them to make the most perfect dish imaginable. The recipes in this chapter take account of the seasons and they are some of my favourite egg dishes. I encourage you to try them all …