Double-Boiler Scrambled Eggs

Name: Double-Boiler Scrambled Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: American
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

By Donna Farley
@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.

Rating:

★★★★★ 3 votes5

Comments:

5 Comments

Serves:

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
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How to Make Double-Boiler Scrambled Eggs

Step-by-Step

Place a couple inches of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
Place the top of the double-boiler in place when water is simmering. Add the butter
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.
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.
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.