Originally Posted by
EkekoBWI
I improvise a double boiler with a metal mixing bowl seated snugly over a saucepan. In the saucepan, I place boiling water from an electric kettle to save time, then I take down the gas so its at a simmer before placing the mixing bowl on top. Wait till the mixing bowl is warm--I always use an oven mitt--and then lightly coat the bottom 1/3 of the mixing bowl with butter. Separately, gently mix the eggs (2-3) with a pinch salt and incorporate ~teaspoon of creme fraiche. Add the egg mixture to the warmed mixing bowl. Stir occasionally with a wooden spoon. When eggs show the *first sign* of setting (4-5 minutes) begin to stir the eggs continuously for 2 minutes to 'fight' the setting. Plate and add pepper or parsley or, for added protein, fingernail-sized bits of lox. Serve hot.
To clean, immediately after plating the eggs remove the mixing bowl and fill it to the brim with hot tap water. If you let the mixing bowl remain over the saucepan while you eat, it'll be a pain to clean.
I'm curious to know why using a double boiler method is better than using a fry pan with lots of butter? I grew up with my parents mixing milk in with the eggs, but when I started to work at Mc'Donalds as a teen, I reakized that making scrambled eggs sans milk, gave it a different taste, one I liked better. I use a rubber spatula in the pan after mixing the raw eggs in a bowl. I butter a teflon coated pan liberaly and pour the eggs into it at a medium heat level. After it starts to set, I use the spatula to turn the eggs until somewhat hard. I like my eggs a little on the runny side (loose) so I make sure to pull them off as soon as it reaches the consistency I like. But before this, I will either start to toast a bagel or English Muffin so it would be ready near the same time. I will then eat the eggs on top of the bread open faced.
When done, I will wipe the pan with a paper towel to clean the excess residue and wash the pan with other dishes in the DW.