Trúng Và Trúng (Scrambled Eggs)

Developed by sous-chef Ben Carolan, these scrambled eggs are the most-ordered item on the menu at Sap Sua in Denver, one of our Best New Restaurants of 2024. A variation on a customary Vietnamese breakfast, at the restaurant, the eggs are made luxurious by the judicious use of brown butter and trout roe. At home, skip the roe and top with store-bought crispy shallots for extra texture. Straining the whisked eggs before cooking removes every last trace of errant shells and chalaza—stubborn, stringy bits of egg protein—that may interfere with the deluxe eating experience you’re after. —Shilpa Uskokovic, senior test kitchen editor