Julee Rosso, Sheila Lukins

Double-Boiler Scrambled Eggs

Preparation info

  • 2 to 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The texture of these eggs is so soft and delicate—almost like a soufflé. Be sure you don’t overcook. For a real treat, serve them in individual brioche—remove the tops, pull out some of the center bread, spoon in the eggs, and top with a dollop of crème fraîche and a spoonful of caviar.

Ingredients

  • 4 eggs, lightly beaten
  • 1 tablespoon sour cream
  • Salt and coarsely ground black pepper, to taste

Method

  1. Lightly beat the eggs, sour cream, and salt and pepper in a mixing bowl. Fold in the herbs and stir to distribute them well.
  2. Melt the butter in the top of a double boiler over simmering water, and swirl to coat the bottom of the pan.
  3. Add the eggs and move them around with a soup spoon, bringing cooked eggs toward the center as they cook on the sides a