North African Steamed eggs

This summer I had a chance to eat brunch with my sister at Amanouz Cafe, a Mediterranean- North African restaurant in North Hampton, MA. It was a great paleo brunch without any sense of loss and even with new things to try. The spicy lamb sausage links served with a little onion, tomato salad were unbelievably tasty. The eggs were spectacular. One plate of eggs had a buttery herb sauce over the eggs and the other plate of eggs had a spiced tomato sauce. The most noteworthy thing about the eggs was that although they appeared scrambled (my favorite) they were actually steamed. Most of us only think of poached eggs when we think of steaming eggs. Those of us who enjoy our eggs scrambled up and cooked in a skillet, are unfortunately ruining the eggs in the process. Scrambling the yolk and then subjecting it to the temperature of a hot skillet oxidizes the cholesterol in the eggs and damages the Omega-3 fats in the yolk as well. This is an issue many eaters of eggs are willing to accept, especially those of us who do not like egg whites separately no matter how they are cooked! However, scrambling the eggs and then gently steaming them prevents you from wrecking the delicate, beneficial fats in your egg yolks. You need to have an egg poacher or heat proof cups (ramekins) to put the eggs in and then the cups sit in a shallow water bath that is gently simmering. The pan containing the water bath is covered with a tight fitting lid so the eggs are cooked via indirect steam heat. First, scramble your eggs with some liquid. You can use water. A ratio of 1.5:1 will make silky smooth eggs. If you want them drier and firmer use less liquid. You can use broth too. They are moist and fluffy and delicious. And will essentially be "molded" (think jello mold) when they are done so they look extremely chic on the plate. Just in case you need to bust out that kind of impressive food skill. Caveman style...