Double Boiler Scrambled Eggs Recipes

Steps:

• 1. Place a couple inches of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
• 2. Place the top of the double-boiler in place when water is simmering. Add the butter
• 3. 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.
• 4. 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.
• 5. 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.

Steps:

• Crack the eggs into a bowl and beat them, just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
• Put a medium skillet, preferably non-stick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
• Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.

Steps:

• 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.

Steps:

• 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.

Steps:

• Broil or fry the bacon over medium heat so that when the slices are done they lie flat. Drain on paper-towel-covered plate and set aside in a warm oven.
• Break the eggs into a colander, over the top of a double boiler or heat-safe bowl and beat gently using a whisk or a wooden spoon to push the eggs through. Add one tablespoon of butter and the salt and pepper to taste.
• Cook the eggs in the double boiler or place bowl over pan of simmering water over medium heat, whisking constantly, taking care to scrape the sides of the pot where the eggs will first coagulate. When the eggs begin to thicken, add the cream, half-and-half or milk. You may add a raw egg yolk at this time.
• Remove eggs from the heat when they have formed small, bright yellow curds. You may add some flat parsley, freshly snipped tarragon or chives to the eggs.
• Meanwhile pat the scallops dry with a paper towel and melt the remaining butter over medium-high heat in a 10-inch nonstick pan. When the butter bubbles but before it darkens and begins to smoke, add the scallops in one layer. Cook until they turn brown, about 3 minutes. Turn and cook until browned on all sides, about 2 more minutes. Remove scallops with a slotted spoon and drain on paper towels.
• To serve, pile the eggs at one end of a warmed oval platter and the scallops at the other. Separate the eggs and scallops with a bacon fence.
• Serve with toasted brioche and chilled prosecco.