double-boiler scrambled eggs
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.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 12 large eggs
- 1/2 cup cream ~ can use milk
- 1 teaspoon salt ~
- 1/4 teaspoon white pepper can use black pepper
- 3-1/2 tablespoons butter
- 2 tablespoons chopped fresh herbs ~ your favorite if wanted
How To Make double-boiler scrambled eggs
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Step 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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Step 2Place the top of the double-boiler in place when water is simmering. Add the butter
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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