Ingredients
-
1/2
-
3
-
1
-
1/4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat 1-2 Inches Water in the Bottom of a Heavy Saucepan or Double Boiler Until Just Simmering- not Boiling. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
When the Butter Is Completely Melted, Add the Eggs to the Pan. |
|
5
Done
|
You Should not See Instant Action Around the Edges of the Egg- If You Do, Your Heat Is Way Too High. |
|
6
Done
|
Don't Jump Right in With Your Spoon and Stir the Things to Death. |
|
7
Done
|
as They Start to Cook, You Will See Curds Form from the Bottom. |
|
8
Done
|
Using a Spoon or Spatula, Gently Lift These Curds to the Top to Allow the Uncooked Egg to Flow Beneath. |
|
9
Done
|
as It Cooks More, It Will Be More a Matter of Lifting and Folding, Than Stirring Them Briskly. |
|
10
Done
|
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. |
