Once I jumped on the slowly-scrambled eggs bandwagon, I was hooked. This recipe takes the slowness, and the resulting custard-iness, to a whole new level, using four techniques to control the cooking time: <br />1. Low heat. Duh. <br />2. Cooking the eggs in a small saucepan to minimize surface area <br />3. Rather than melting the butter first, adding it directly to the eggs, cold, and in small chunks, so it slowly melts as the eggs are cooking <br />4. Adding a spoon full of cold creme fraiche at the end, to stop the cooking <br />The mirin and sugar sounds weird, but it's actually awesome. But if you're skeptical, you can leave them out without making any other changes and this will still be delicious.

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