Creamy Scrambled Eggs
6 eggs at room temperature
Sea salt and pepper
Set up a double boiler, with a heavy-bottomed saucepan on top of simmering water.
Whisk together the eggs, butter, and seasoning. Pour the eggs into the saucepan. Use a wooden spoon to constantly stir the egg mixture. Scrape around the bottom and sides, to mix the cooked part of the eggs back into the uncooked part.
When done, the eggs should be still wet, but nicely curded and a little shiny, 10-15 minutes. Adjust seasoning if necessary.
