French Scrambled Eggs

I've been a little bit obsessed with soft scrambled eggs as of late. I've always loved eating the softer scrambled eggs from Bette's Oceanview Diner in Berkeley, and now that I'm here in LA, I have no idea where to get my fix! It's disastrous! So the time has come for me to make my own. Hopefully I can make them this weekend. I'm visiting San Luis Obispo, so it'd be a perfect, casual weekend to do so.

Recipe from Inn Cuisine.

Ingredients
5 large eggs (free-range organic if possible)
3 tablespoons unsalted butter
kosher salt
fresh ground pepper
2 tablespoons fresh, chopped basil or chives
1/2 cup extra sharp Cheddar cheese (optional)

Serves 2

Directions
Make a double boiler by setting a (preferably glass) bowl down into a saucepan so that the rim of the bowl rests on the rim of the saucepan. Place enough water in the saucepan so there is plenty of space between the bottom of the bowl and the top of the water.

Crack eggs into a separate bowl and beat with a fork until yolks and whites are combined.

Place butter in the double-boiler bowl and bring water to a boil over high heat. Reduce heat to a simmer, swirl melted butter around in bowl to coat the sides. Pour beaten eggs into the double boiler, using a silicone spatula (heat-proof, since you will be using it later to stir the eggs) to get all the eggs from the bowl into the double boiler.

Watch the eggs very carefully and periodically run the spatula along the bottom to see if they are beginning to coagulate. Don’t be tempted to turn up the heat if the eggs seem to be taking forever to coagulate. The slower the eggs cook, the better.

Once the eggs are coagulating, continue running the spatula along the bottom of the bowl, creating folds of eggs and allowing the liquid eggs above the coagulated ones to come into contact with the bottom of the bowl. When you have more coagulated than liquid eggs left in the bowl, turn the heat off.

Add salt and pepper to taste, then cheese if using, and continue stirring until eggs are mostly coagulated, but still too soft for your taste (the eggs will continue to cook for a while after being removed from the heat). French Scrambled Eggs will remain moister than eggs cooked in a pan, so be careful not to confuse moistness with rawness.

Use the spatula to scrape the eggs onto a serving plate or into a bowl, sprinkling chopped, fresh herbs on top. Serve immediately with toast, grits, and/or your desired breakfast meat. These eggs also pair perfectly with a small steak and some fresh strawberries or other fruit.