French Scrambled Eggs
Per serving
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!
Ingredients
2 serv.Step-by-step instructions
- 1
Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
- 2
When the water is simmering, place the top of the double boiler over the water.
- 3
Add 1 tablespoon of the butter and heat until melted.
- 4
Meanwhile, whisk the eggs in a medium bowl just until combined.
- 5
Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
- 6
Pour into the double boiler.
- 7
Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
- 8
To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
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