Christine Dabney > wrote in message >. ..
> On 16 May 2004 20:25:09 -0500, "Bob" > wrote:
>
> >Jo wrote about M.F.K. Fisher:
> >
> >> As I recall (it being around 20 years since I read her 'instructions' - I
> >> lent the book to a friend and never got it back) she espouses the slow
> >> method of scrambling - something with which I agree. She suggests that one
> >> hovers over the pan, stirring constantly, using a very low heat. That way,
> >> you end up with a 'custard with substance' rather than crumbly scrambled
> >> eggs. Works for me!
> >
> >That's Escoffier's method, isn't it? (Although Escoffier used a double
> >boiler to ensure that the heat was low.)
> >
> >Bob
> >
>
> I think that was also Richard Olney's way.
>
> Christine

According to the late Laurie Colwin, you stand and stir these eggs
until you feel you are going to begin screaming uncontrollably, but
they ARE satiny and creamy, and need no embellishment. She recommends
talking to someone you adore, or listen to something very compelling
on the radio while cooking these.

Melissa