Scrambled Eggs, French Style

When making French scrambled eggs You use a double boiler instead of a frying pan. Egg yolks will fully cook at 145F and egg whites will fully cook at 155F.  Egg whites are all protein, and when you apply high heat to protein it binds together and gets tough.  By using a double boiler you insure that the cooking temperature never exceeds 212F.  The result is the lightest, fluffiest, creamiest scrambled eggs.