Recipe by yooper
This comes from the most recent edition of "The Joy of Cooking." Takes a little elbow grease, and you'll need a double boiler. These are the creamiest, richest and most lucious tasting scrambeled eggs I've ever eaten!
Top Review by Missy Wombat
Cooking scrambled eggs slowly makes a heck of a difference! Everything the man said in his intro LOL. If you have the time, do it this way. I wouldn't have thought about using a double boiler but now that I know about this method it will be used a LOT!
- 2 tablespoons unsalted butter
- 4 large eggs
- kosher salt
- fresh ground black pepper
- warm buttered toast
Directions See How It's Made
- Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
- When the water is simmering, place the top of the double boiler over the water.
- Add 1 tablespoon of the butter and heat until melted.
- Meanwhile, whisk the eggs in a medium bowl just until combined.
- Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
- Pour into the double boiler.
- Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
- To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.