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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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! Ingredients:
2 tablespoons unsalted butter |
4 large eggs |
kosher salt |
fresh ground black pepper |
warm buttered toast |
Directions:
1. Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
2. When the water is simmering, place the top of the double boiler over the water.
3. Add 1 tablespoon of the butter and heat until melted.
4. Meanwhile, whisk the eggs in a medium bowl just until combined.
5. Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
6. Pour into the double boiler.
7. Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
8. To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
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