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A question about a recipe: Steamed Scrambled Eggs with Prosciutto Breadcrumbs and Tarragon

Can we see a picture of the final product so that we have an idea of what it should look like?

Answer »

This is from your friendly editors at Food52.

added about 3 years ago

Sorry, this recipe was posted 8 months ago, when we weren't taking finished shots of every dish -- now we try to do so with all of Amanda & Merrill's recipes. We can tell you they should look like normal scrambled eggs, but a bit fluffier, bouncier and lighter in color, with big curds (all due to the extra air being steamed into them).

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