Double-Boiler Scrambled Eggs

Donna Farley

By
@shescalledkc

You will not find any lighter or fluffier scrambled eggs than these my Mom taught me to make. These take a little longer than scrambling in pan. The time is worth it. They are creamy, fluffy and light. The secret is cooking them slowly over low heat in a double boiler. They are truly decadent and adding cheese or herbs only increases that magic.

Got the picture from Google images.


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Comments:

Serves:

6

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

12 large
eggs
1/2 c
cream ~ can use milk
1 tsp
salt ~
1/4 tsp
white pepper can use black pepper
3-1/2 Tbsp
butter
2 Tbsp
chopped fresh herbs ~ your favorite if wanted

Directions Step-By-Step

1
Place a couple inches of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
2
Place the top of the double-boiler in place when water is simmering. Add the butter
3
Whisk the eggs, cream, salt and pepper together. At this point you can add fresh herbs chopped, Place in top half of the double-boiler in the melted butter.
4
Cook, stirring frequently with a wooden spoon or spatula, until eggs are thickened into soft curds, 15 minutes or when they are the consistency you want. Just remember as long as they are over the water they will continue to cook.
5
You can add your favorite cheese, herbs, crumbled bacon or use your imagination. If you use 1/3 cup cream cheese add it after the eggs just start to set cube it and reduce the milk to 1/4 cup.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Hashtags: #eggs, #scrambled