Double Boiler Scrambled Eggs Food
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!
Provided by yooper
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
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 SOUP
Make and share this Double Boiler Soup recipe from Food.com.
Provided by Happy Harry 2
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Set bottom of boiler with water to boil.
- Beat eggs and half of the cheese in a bowl.
- Pour broth into top of boiler and set over high heat. When at a boil, lower to medium-high heat.
- Pour in the breadcrumbs, all at once. Bring back to slow boil while stirring all the time. Continue cooking for 2-3 minutes until broth becomes thicker.
- Remove from heat and place top over bottom half with the boling water.
- Lower the heat just to maintain a rolling boil.
- Pour eggs and cheese mixture into broth slowly, while lightly beating with wooded spoon. Keep beating until well blended.
- Serve remaining cheese on the side.
Nutrition Facts : Calories 185.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 113.1, Sodium 1064, Carbohydrate 15.1, Fiber 0.8, Sugar 2.1, Protein 13.7
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- Pour 2 inches of water in a medium saucepan or double boiler and bring to a simmer over medium-high heat. Reduce heat to low. Place a metal bowl on top of the saucepan or the top on the double boiler. Add the butter. Heat until melted.
- Meanwhile, crack the eggs into a medium bowl. Whisk together the eggs, crème fraîche, 1 tsp. salt, and a few grinds of pepper. Pour the mixture into the double boiler and cook over barely simmering water, scraping the bottom and sides frequently with a rubber spatula, until the eggs are just set, 15 to 18 minutes.
- Do not be tempted to increase the heat or the eggs will stick to the pan and become overcooked. Garnish with chives. Serve with the caviar and brioche, if using.
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