Scrambled Eggs

Directions

1. 1
   Melt butter in a shallow, heavy pan set on a heat diffuser over low heat, or in a bain-marie.
2. 2
   Break eggs into a bowl and beat very lightly with a fork.
3. 3
   Tip into the pan with the hot, melted butter and stir.
4. 4
   Cook over low heat, stirring gently and more or less constantly with a wooden spoon.
5. 5
   It will take 3 to 4 minutes for the eggs to become just set, but very creamy.
6. 6
   (If using a bain-marie, allow about 6 minutes.)
7. 7
   If you prefer firmer, dryer scrambled eggs, cook for another 2 minutes.
8. 8
   When the eggs are scrambled to your liking, add 2 tbsp light or heavy cream or a little bit of butter, and season with salt and pepper.
9. 9
   Scrambled eggs are best served immediately.