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.

Originally Posted by YVR Cockroach

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.