You'll never leave your house for breakfast again!
Start by adding the beaten eggs and a pat of butter to a cold saucepan.The goal of the constant whisking is to break up the curds as soon as they form; the whisk's multiple wires help with this, slicing through the eggs over and over as they cook. If done properly, it's a slow, boring process, at times leaving you to wonder if the eggs are cooking at all.
Eventually, the eggs thicken to a custardy texture with tiny curds. They're not just spoonable; they're actually still pourable—the overall effect is very luxurious, though, I have to admit, this isn't a style of scrambled eggs I'd want to eat in large doses, or on a plate, like in the photo below. This is the kind of scrambled egg that's better suited to being delicately spooned in small dollops onto toasts, then topped with things like caviar or lobster.
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