Ingredients
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2
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4
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Directions
French Scrambled Eggs,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!,Tasty eggs, but, in my opinion, not really worth the extra dishes and time. (Sorry, I’m a bit lazy.) The eggs were good, but didn’t notice enough difference to make them this way all the time. Sorry. Fun to try! Made for Zaar Alphabet Soup Tag Game.,You definitely need a double boiler. I tried a ghetto-double-boiler with a pot and a pyrex dish and it came out as a big pile of inedible goo.
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Steps
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1
Done
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Place 1-Inch of Water in the Bottom of a Double Boiler and Heat Until Boiling, Reduce the Heat to Very Low. |
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2
Done
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When the Water Is Simmering, Place the Top of the Double Boiler Over the Water. |
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3
Done
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Add 1 Tablespoon of the Butter and Heat Until Melted. |
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4
Done
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Meanwhile, Whisk the Eggs in a Medium Bowl Just Until Combined. |
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5
Done
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Add 1 Tablespoon Butter, Cut Into Small Pieces, Salt to Taste and a Grinding of Pepper. |
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6
Done
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Pour Into the Double Boiler. |
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7
Done
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Cook, Stirring Constantly With a Wooden Spoon or Heatproof Rubber Spatula, Until Eggs Are Thickened Into Soft Curds, 10 to 15 Minutes. |
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8
Done
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to Serve, Place a Slice of Toast on the Side of Each of Two Plates and Spoon the Eggs Into the Center. |
