Scrambled Eggs

photo by diner524




- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1⁄2 tablespoon butter
- 3 large eggs
- 1 tablespoon heavy cream
- 1⁄4 teaspoon kosher salt
- 1 tablespoon snipped fresh herbs of choice (optional)
directions
- Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
- Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
- Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
- When the butter is completely melted, add the eggs to the pan.
- You should not see instant action around the edges of the egg- if you do, your heat is way too high.
- Don't jump right in with your spoon and stir the things to death.
- As they start to cook, you will see curds form from the bottom.
- Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
- As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
- When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
- If you desire smaller curds, you can chop the egg a bit and stir lightly.
- Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.
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Reviews
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Wow!!! These are some tasty eggs!!! I made this as written, but making 1/3 of the recipe for just myself. The only change I made was to add some of my herb of choice (chives) to the eggs and then adding some on top when they were cooked. I agree with most of the other reviewers, this takes quite a bit of time for just scrambled eggs and not something I would make on a weekly basis. This is a recipe I would make for company or on special occasions, really loved the flavor and texture!! Thanks for sharing a very unique way to make scrambled eggs. Made for "I Recommend Tag Game".
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These were very very good. I made 9 eggs in three batches. This took about 35 minutes. So, the taste is definately five star but I took off a point because it took so long...really not practical. I think instead I'll stick with my favorite...recipe #136983 (Scrambled Eggs Hotel Style). Still, the taste of these was fantastic! Thank you for posting, Sue!
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Tweaks
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I tried this recipe, but did it a little different: I did use a bowl in my pan to cook in (put boiling water in pan, and set in metal bowl and cooked eggs in that) - I used 2 eggs as I was only cooking for myself, about 2/3 Tbs half and half, 1/8 teaspoon salt, and I used four very thin slices of a small block of Cabot garlic and herb cheddar cheese instead of herbs. This turned out as the best scrambled eggs I have ever had. the cheese had garlic, dill, etc. This was inexpensive and yummy! Two thumbs up for a GREAT breakfast today!
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Truly wonderful though much more time consuming than "normal" scrambled eggs. I have since tried a "diet" version by using 2% milk instead of cream, cooking spray instead of butter and replacing the 3 eggs with 1 egg + 100 mL of liquid egg whites (the stuff that comes in a carton). Admittedly, the original recipe is creamier and more luxurious, but even the diet version was tasty (better than conventional scrambled eggs). Thanks for a great recipe!!!
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UPDATED 1/29/05..Suggest using cooking spray instead of butter to coat your pan works wonderful and made clean-up a breeze........... Sue, all I can say is "YUMMY!". The only thing I was thinking about doing different was to spray the double boiler top pan with cooking spray opposed to using the butter only because my double boiler pan is not a non-stick pan. Tasted them alone and these eggs just melt in your mouth, then added a chive/cheese sauce on the rest of the eggs as I was in the mood for cheese. Thanks Sue for a keeper and this will be a great way to cook them for Easter Brunch in my chaffing dish.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com