Slow and low scrambled eggs! I love eggs (just experimented with steaming eggs for 12 minutes, then placing them in an ice bath...tender white and no green line on the yolk). This morning I tried the slow and low method for scrambled eggs. Two eggs, a bit of salt and a dash of milk, stir. Heat on low with a dab of butter. Pour in the eggs and slowly stir and coax the eggs with a spatula until they form large curds and are cooked to you liking. They were so creamy with no liquid, which I understand comes from cooking them on a too high heat.