Creamy, Slow-Scrambled Eggs (in a double-boiler)

While traditional scrambled eggs was the first food that I could ever say I “cooked”, I’ve been recently trying some interesting variations.  This Lifehacker post talks of two different ways to cook, a different version of scrambled eggs that is creamy, fluffy, and easily spreadable on toast.  The Gordon Ramsay method, just requires a regular pot and involves constantly stirring the eggs while over extremely low heat.  I’ve tried this method before but it is quite a bit of work and it is easy to overcook the eggs.  Today I tried the double-boiler method, and even though it was slow, it resulted in those incredible looking (and tasting!) eggs that you can see above. 

A double-boiler is just a setup where you cook in a bowl that rests upon a pot of simmering water.  It heats the bowl very gently with the steam so as to not overcook anything inside.  As shown image above, I slowly cooked my eggs (with cheese) in a pyrex bowl that rested atop a bot of boiling water.  It took around 15 minutes of constant stirring to cook to my desired consistency, but I think that could be much shorter if I used a bigger pot and bowl.  I left out the butter and cream, and just used a splash of milk in addition to my american cheese.

If you were wondering about the bread, it was rye bread that I toasted in a waffle iron, which gives it that beautiful toasting pattern.  I will definitely be making this recipe again!