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Cooking & Baking

trof

(54,273 posts)

11. Double boiler method

Reply to no_hypocrisy (Original post)

Tue Nov 28, 2023, 08:43 PM

Nov 2023

I used a French method.
Steel or glass bowl on top of a pot of a couple inches of simmering water.
Butter in the bowl, melt and add completely combine d yolks and whites. NO snotty parts showing. Uniform color and texture. I use a little three bladed chopper powered by a string pully thing that I call 'The Pulley-Pulley'.

They cook VERY slowly. Stir and stir and stir.
When done, they almost like creamed eggs.
Maybe they ARE creamed eggs.
y u m

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Highlight:

Just made the lightest, fluffiest scrambled eggs. Like eating velvet. [View all] no_hypocrisy Nov 2023 OP

I've Been Doing My Scrambled Eggs in the Microwave Indykatie Nov 2023 #1

I love scrambled eggs... but only like this Nittersing Nov 2023 #2

That's a great scrambled butter recipe! usonian Nov 2023 #3

This is how I learned to do them Warpy Nov 2023 #4

I'm in the rubber camp Kali Nov 2023 #5

The only way I can eat them is mixed with veggies, Chinese style. Warpy Nov 2023 #6

Sour cream and Italian Cheese n/t justaprogressive Nov 2023 #7

Yum! N/T mntleo2 Nov 2023 #8

People avoid butter for health reasons SCantiGOP Nov 2023 #9

I think Paula Deen gave him that recipe. Emile Nov 2023 #10

Double boiler method trof Nov 2023 #11