This recipe for Perfect Scrambled Eggs is getting lots of play among internet foodies these days. It involves a cobbled together double boiler.
This is a pretty fussy way to do it I think. The double boiler is really just a crutch to ensure that the temperature of the pan in which you cook the eggs doesn’t get hotter than the boiling point of water.
Here’s my recipe for perfect scrambled eggs.
Gently whisk eggs with a little water and set aside. Jab a toe of garlic with a fork, so that it sticks in the tines. Jab it lots before it sticks if you want more than a tiny hint of garlic in your eggs. Meanwhile, heat a saute pan under a very gentle heat. If you have an electric stove this should be easy. When the pan is warm add a tablespoon of butter, which should melt luxuriously but not bubble furiously or darken in color—throw it out if it does and start over.
Then tip your bowl of eggs and let them gently slide into the warm pan. After a few seconds start gently forking your eggs. See? The tines of the fork can’t do any damage because they’re covered with the garlic. Clever, no?
Just before the eggs are “done”—they should still glisten wetly, tip them into the plate and let them set a bit so that they finish cooking.
Then season and eat. (You don’t add milk or salt to the eggs before cooking because it toughens them.)
That’s how I do it. Except for the times I chop some pancetta in the eggs before cooking that is.