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creamy double boiler scrambled eggs

Double-Boiler Scrambled Eggs

These luxuriously creamy scrambled eggs are cooked using the gentle heat of a double boiler to create pillowy, tender curds that melt in your mouth. The slow cooking method allows the eggs to develop a silky texture while fresh herbs add brightness to this elevated breakfast classic.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 person
Course: Breakfast
Cuisine: French
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 teaspoon kosher salt
  • 1 tablespoon fresh herbs chives, chervil, parsley, or tarragon, snipped
  • 1/2 tablespoon butter
  • 3 large eggs
  • 1 tablespoon heavy cream

Equipment

  • Double boiler or heatproof bowl
  • Saucepan
  • Spatula or spoon

Method
 

  1. Fill the bottom of a heavy saucepan with 1-2 inches of water and bring to a gentle simmer (not boiling).
  2. In a small mixing bowl, crack the eggs and add the heavy cream and kosher salt. Whisk with a fork until just combined, without overbeating.
  3. Place your stainless mixing bowl or double boiler top over the simmering water. Add the butter and swirl until completely melted.
  4. Pour in the egg mixture. If the eggs start cooking immediately at the edges, your heat is too high - adjust accordingly.
  5. As curds begin to form from the bottom, gently lift them to the top with a spoon or spatula, allowing uncooked egg to flow underneath.
  6. Continue with a lifting and folding motion rather than stirring. When the eggs are almost set but still look slightly wet, remove from heat immediately.
  7. For smaller curds, lightly chop the eggs and give them a gentle stir.
  8. Sprinkle with the fresh herbs and serve immediately on a warm plate.

Notes

The key to perfect double-boiler eggs is patience - rushing will result in less creamy texture. For an extra indulgent variation, try folding in a small amount of grated Gruyère cheese just before serving.
These eggs pair beautifully with buttery sourdough toast, crisp bacon, or smoked salmon. For a complete breakfast, add sliced avocado with flaky salt and fresh berries on the side.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, though these eggs are best enjoyed immediately after cooking.