Attention and a gentle hand are the key to the beguiling texture of the perfect soft scramble:
Get all your tools and supplies ready before you start, says Aldous, because time is of the essence with this method—you will end up overcooking the eggs if you turn to grab something. Also, have a trivet handy so you can get your pan off the heat right away.One of the keys to Aldous' soft eggs comes in heating the pan before you get started.
Aldous then adds his salt. He acknowledges that many people find this makes the egg watery, but he has found that's not an issue in this preparation.Add the butter to the pan, making sure that it melts all over the surface, including the edges and sides, as the egg will get there during cooking, and you don't want it to stick. You want to get the butter to the point that it is melted and foamy, but keep the heat low enough so it doesn't burn—Aldous sets his stove to a 4.
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