A film by
Admittedly, these eggs beaten with a fork and cooked in a double boiler until they become creamy are quite a challenge. Nevertheless, anyone can do it. The important thing is to make sure they don’t stick to the sides of the pan and that the texture doesn’t become lumpy. In other words, to be truly "scrambled," the mixture must be smooth and well-blended.
|Picture editor||Nico Leunen|
|Director of photography||Tommaso Fiorilli|
|Sound recordist||Gilles Laurent|
2.35 (35mm Scope)