Eggs are incredible at revealing other flavours.
« L’œuf est à la cuisine ce que le blanc est à la peinture » Etienne Jambon. "Eggs are to cooking what white is to painting"
(Photo LOF - an ostrich egg, a present from Bela. Caroline would like to see someone develop chickens that lay eggs as big as ostrich eggs but as tasty as hen eggs)
So... with scrambled eggs (electric burner on low, low heat or in a bain marie, a wisk in hand, slowly, slowly take your time wisk your eggs until they solidify to the consistency of jam (confiture Bonne Maman) 
(Photo LOF - Scrambled eggs with iceplant blossoms, in the photo there are too many blossoms, you only need a few, be stingy)
...try adding at the end a spoonful of iceplant blossoms (they always taste a little salty).
Texture and taste - interesting.
Note iceplant tips are also good in a salad with small cubes of firm tomatoes. ex. Roma.
Contrary to recent rumours, iceplants are not from northern Canada.
Photo LOF - Which of the 2 contestants will the iceplant choose? The ovoid tomate or the egg tomatoid ?)
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