Having tasted delicious scrambled eggs and then been unable to recreate them myself I tried to figure out what I was doing wrong. A little research into the way the French do it and I was on my way. Nothing fancy here, just a little patience.
And of course butter.
Basic Scrambled Eggs
2 T. butter, plus another pat at the ready
6 large fresh eggs
1/2 tsp. water, or just a few drops
salt & pepper
double boiler or similar set-up (one saucepan set above a larger saucepan containing simmering water)
Melt 2 T. butter in the saucepan at the top of the double boiler. Crack the eggs into a mixing bowl. With the fork, beat in the water, salt and pepper, just until the yolks are blended into the whites.
Look! A double yolk!
Add the eggs to the melted butter in the pan and stir with the spatula, scraping the bottom of the pan in a circular motion. Be patient and continue to stir although nothing seems to be happening for a minute or two.
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