Joh's Not-so-scrambled Eggs
I'm as big a fan of super slow cooked eggs as any Food52er, but spending 10 minutes slow-scrambling eggs isn't always feasible on a weekday morning. So during the week, my sweetie Joh often makes these fastandjustasawesomeasslowcooked eggs. The final product should be soft to runny, not completely cooked, and served pipping hot out of the pan. He picked the technique up in a seedy hotel in Kerman, Iran, so you know it's legit.
What you will need
2 teaspoons butter
1 pinch Maldon salt (or any course salt)