Double-Boiler Scrambled Eggs

Donna Farley


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.

★★★★★ 3 votes
5 Min
15 Min
Stove Top


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


1Place a couple inches of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
2Place the top of the double-boiler in place when water is simmering. Add the butter
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.
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.
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.

About this Recipe

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