Originally Posted by
teddybear99
I'm curious to know why using a double boiler method is better than using a fry pan with lots of butter?
Probably so it doesn't overcook by going over 100C. Something textural and maybe not so greasy either.
On that note, a friend said he made French-style scrambled eggs (yolk and white cooked separately or at least one if cooked longer than the other. Haven't looked up how to make this yet.