At Eggslut in Los Angeles  a couple of months ago, I ate what I declared was the best breakfast sandwich I’ve ever had.  I ordered the Fairfax: cage-free soft scrambled eggs and chives, cheddar cheese, and sriracha mayo in a warm brioche bun. It typically comes with caramelized onions but I opted out of that. I also added bacon. It tasted like perfection.
Naturally I had to re-create it at home.

The components of the dish were simple and I knew I can easily figure out how to make the sandwich, but to get it as close as possible to the one I had in LA (check out the pics on Instagram), I did some research and watched an Fairfax recipe video from chef Alvin Caillan himself.
There’s a couple of things that were new to me, and these contributed to the overall texture and flavor of the eggs. First, it’s different technique that I’m used to – he started the eggs in a cold pan, blended the eggs there, and added a knob of butter before turning on the heat to medium-low. He used a spatula to continually mix the eggs and move them around while cooking. When I make scrambled eggs – and I also like my eggs soft and wet and creaammmmy – I whisk the eggs with a little cream or milk or sour cream in a separate bowl. I then melt butter over medium-low heat and continue to move the eggs around, using a whisk. So we have similar essentials (eggs, butter, medium-low heat) but instead of melting butter first and using a whisk, he starts in a cold...