double-boiler scrambled eggs
(3 ratings)
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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(3 ratings)
yield
6 serving(s)
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For double-boiler scrambled eggs
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12 lgeggs
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1/2 ccream ~ can use milk
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1 tspsalt ~
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1/4 tspwhite pepper can use black pepper
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3-1/2 Tbspbutter
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2 Tbspchopped fresh herbs ~ your favorite if wanted
How To Make double-boiler scrambled eggs
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1Place a couple inches of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
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2Place the top of the double-boiler in place when water is simmering. Add the butter
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3Whisk 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.
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4Cook, 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.
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5You 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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