Jo wrote about M.F.K. Fisher:

> As I recall (it being around 20 years since I read her 'instructions' - I
> lent the book to a friend and never got it back) she espouses the slow
> method of scrambling - something with which I agree. She suggests that one
> hovers over the pan, stirring constantly, using a very low heat. That way,
> you end up with a 'custard with substance' rather than crumbly scrambled
> eggs. Works for me!

That's Escoffier's method, isn't it? (Although Escoffier used a double
boiler to ensure that the heat was low.)

Bob