Best 4 Double Boiler Scrambled Eggs Recipes

Indulge in the delightful world of Double Boiler Scrambled Eggs, a culinary masterpiece that combines the richness of farm-fresh eggs with the velvety texture of a slow-cooked delicacy. Prepared over a gentle steam bath, this dish promises a luscious and creamy consistency, far superior to its stovetop counterpart. It's a culinary journey that showcases the art of patience and precision, resulting in a symphony of flavors that will tantalize your taste buds.

Within this comprehensive guide, you'll discover a treasure trove of Double Boiler Scrambled Egg recipes, each tailored to suit your unique palate and preferences. From the classic preparation that highlights the natural goodness of eggs to innovative variations infused with herbs, cheese, and vegetables, this collection has something for every egg enthusiast. Whether you're a seasoned chef seeking culinary inspiration or a novice yearning to master a fundamental technique, this guide will equip you with the knowledge and techniques to create exceptional Double Boiler Scrambled Eggs that will impress even the most discerning palate. So, embark on a culinary adventure and prepare to elevate your breakfast, brunch, or lunch experience with these delectable egg creations.

Check out the recipes below so you can choose the best recipe for yourself!

FRENCH SCRAMBLED EGGS

French Scrambled Eggs image

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!

Provided by yooper

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
4 large eggs
kosher salt
fresh ground black pepper
warm buttered toast

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.

Nutrition Facts : Calories 248.8, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7

DOUBLE-BOILER SCRAMBLED EGGS

Double-Boiler Scrambled Eggs image

You will not find any lighter or fluffier scrambled eggs than these my Mom taught me to make. These take a little longer than scrambling in pan. The time is worth it. They are creamy, fluffy and light. The secret is cooking them slowly over low heat in a double boiler. They are truly decadent and adding cheese or herbs only...

Provided by Donna Farley

Categories Eggs

Time 20m

Number Of Ingredients 6

Ingredients

12 large eggs
1/2 c cream ~ can use milk
1 tsp salt ~
1/4 tsp white pepper can use black pepper
3-1/2 Tbsp butter
2 Tbsp chopped fresh herbs ~ your favorite if wanted

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.

SCRAMBLED EGGS

Scrambled Eggs image

Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does.

Provided by PalatablePastime

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/2 tablespoon butter
3 large eggs
1 tablespoon heavy cream
1/4 teaspoon kosher salt
1 tablespoon snipped fresh herbs of choice (optional)

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.

Nutrition Facts : Calories 317.2, Fat 25.6, SaturatedFat 11.8, Cholesterol 593.8, Sodium 705.4, Carbohydrate 1.5, Sugar 0.6, Protein 19.2

BEST SCRAMBLED EGGS

Best Scrambled Eggs image

I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.

Provided by mimo1099

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 8m

Yield 1

Number Of Ingredients 5

Ingredients

2 eggs
2 tablespoons sliced Cheddar cheese
2 thin slices ham
1 teaspoon heavy whipping cream
½ teaspoon butter

Steps:

Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.

Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g

Tips:

For a creamy texture, use heavy cream or whole milk instead of water.
If you like your eggs fluffy, whisk them vigorously before cooking.
To prevent the eggs from sticking to the pan, use a non-stick skillet or lightly grease the pan with butter.
Cook the eggs over low heat, stirring constantly, until they reach your desired consistency.
Season the eggs with salt and pepper to taste.
Garnish the eggs with chopped chives, parsley, or grated cheese before serving.

Conclusion:

Double boiler scrambled eggs are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd, as you can easily adjust the recipe to make more or less servings. With a few simple ingredients and a little time, you can enjoy a delicious and satisfying meal that is sure to impress your family and friends.