On 07/22/2013 11:46 PM, Billy wrote:
>> How do I get the butter into the mix without solidifying
>> >it or precooking the eggs?

> Wat are you talking about?

If I heat the butter hot enough so it is liquid, the cold eggs
and the cold liquids (cream) will re-solidify the butter.
The eggs may even start to cook. And, the butter won't
spread out evenly in the gooey stuff.

Trawley's "plastic state" recommendation may work, as long
as the butter doesn't re-solidify.

Any ideas?