Scrambled Eggs: French Versus American

In America, we tend to overcook our eggs into large curds, which are, more often than not, dry and hard. On a recent sojourn to Paris, Short Order had the opportunity to try French-style scrambled eggs. The overseas version makes American scrambled eggs seem like the Sahara. In fact, Frenchies slow-cook their oeufs into a custard-like consistency that is both luscious and tasty. 
The French methodology involves simmering the eggs over a low temperature for a long time. If you use a double boiler, all the better. These coddled eggs are so silky you can eat them with a spoon. And while they are perfect served au naturel, they become even more decadent with the addition of freshly shaved truffles or caviar. 
How do you like your scrambled eggs?