great eggs

Burke and Wells wrote a while back about their best scrambled eggs, the way they describe it sounds amazing. On Monday after climbing I made pretty great scrambled eggs. Taking my inspiration from Burke and Wells, but bearing in mind that Lucy and I were starving from a few hours climbing.
Take decent free range eggs, supermarket or farmer's market or even duck eggs (yum). Allow about 2 per person, melt some unsalted butter with a little olive oil so that it doesn't burn. Whisk your eggs with coarse ground pepper and some salt, then turn the pan down as low as it will go, then gently scramble your eggs, stir and scrape as you go, it'll take 5-10 minutes. They end up delightfully creamy and taste a million miles away from eggs done in a hot pan. Best on toast, with long espresso and some fresh juice....
Burke and Wells, along with Stewart Brand are completely right, life is taken at too fast a pace, onions know this and respond to gentle treatment.