A New Way to Scramble Eggs – Successful but a test of patience

I was watching Everyday Gourmet with Justine Schofield and she advocated for a particular way of scrambling eggs.  I have never heard of it before (and I've tried lots of ways).  So here it is:

Crack your eggs directly into a cold pot. No whisking or forking please!  Add a couple of knobs of cold butter.

Put onto a cold element and start on low. Stir the eggs/butter with a rubber spatula.  They will gradually break up as the cooking process begins.

It took ages (say 15 minutes) for the eggs to start firming at all – next time I'll turn the heat up a tad – it took too long for me.

But I persevered and finally the eggs were just set.  Take it off the heat and then season to taste with salt and pepper and add a spoonful of crème fraiche or cream.

So these eggs were soft and tasty.  I'll use the same method again but will put the heat up to medium after say 5 minutes to hurry things along just a bit.