On 2017-08-06 10:24 AM, Taxed and Spent wrote:

>> A double boiler? Get real. Best method for scrambled eggs is in a
>> frying pan with enough real butter. Brown the butter then add the
>> scrambled eggs (and whatever else you want to add). Cook on
>> medium heat, stirring almost constantly until eggs are almost
>> done...still a little wet as they will continue to cook on plate.
>>
>
>
> The beauty of eggs is they are so versatile.


Not only are they versatile, but the results can vary so much with
minor changes of method. Using a different type of pan, different fat,
temperature or stirring/flipping. Having runny or firm yolks makes an
incredible difference in taste in fried, boiled or poached eggs. Eggs
can be cracked into a hot pan and then scrambled, or they can be
slightly beaten before they go into the pan, or they can be beaten to a
frothy texture. They can be left in the pan to set a little before
stirring, or they can be stirred constantly. They can be done in a
double boiler. There is no one perfect way to scramble eggs, just a
personal preferences.

The same goes for fried eggs. They can be done low and slow, hot and
fast, covered of not, sunny side up, over hard, over easy, runny yolks
or hard set.

My preference is to cook them low and slow, get the whites set and the
yolks runny.