This method for scrambling eggs produces a creamy, almost creamy, polentalike egg with very small curds. It is best to use a sauce whisk to make the eggs; the sides are straighter than a balloon whisk. Do not let the eggs cook too quickly. The pan can be pulled on and off the heat as necessary. In this recipe we serve the eggs with wild mushrooms and peas, but they can be served simply, with an addition of minced fresh herbs, or for a really amazing experience, with the addition of fresh black or white truffles.
Bring a large Copper-Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain them on paper towels, then set aside.
Melt one tablespoon of butter in a sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (shiitakes) and thyme. Sauté for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (morels). Sauté another minute and finely add the softer textured mushrooms (chanterelles), sauté another 2 minutes or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm, then just before serving, stir in the peas to heat through.
Meanwhile begin to heat the remaining 2 tablespoons of butter in a Copper-Core saucier. Add the eggs and a pinch of salt. Whisk constantly to prevent curds from forming. The cooking process should take about 4 to 5 minutes. When the eggs are almost completed, whisk in the crème fraiche, which will add richness and help keep the eggs from overcooking. The finished eggs should have the consistency of a creamy polenta.
Spread the mushroom fricassee in the bottom of large shallow serving bowls. Top with the scrambled eggs and a grinding of freshly ground pepper.