These custardy, almost pourable eggs work great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvre.
Start by adding the beaten eggs and a pat of butter to a cold saucepan.Then set it over very low heat , and cook the eggs, whisking gently the entire time.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.
The whisking has another effect: It makes the eggs less fluffy. The fluffiness in scrambled eggs comes from the expansion of heated gas and water vapor that's trapped in bubbles within the eggs. Through whisking, those bubbles are repeatedly broken and disturbed, allowing the gas and water vapor to escape. The low heat of this method also reduces fluffiness, since the eggs never get hot enough for the gas and water vapor to expand the way they would under high heat.
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