From Sandi's Recipe File - Double-Boiler Scrambled Eggs

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"From Sandi's Recipe File"

Recipe Source:
The New Basics Cookbook
by Julee Rosso & Sheila Lukins

Eggs & Cheese

Double-Boiler Scrambled Eggs

Amount	Ingredient
4	eggs, lightly beaten
1 tablespoon	sour cream
	salt
	coarsely ground pepper
1 teaspoon	finely chopped herbs, such as chervil, dill, or tarragon (optional)
1 teaspoon	unsalted butter

Preparation Tips:

1. Lightly beat the eggs, sour cream, and salt and pepper in a mixing bowl. Fold in the herbs and stir to distribute them well.
2. Melt the butter in the top of a double boiler over simmering water, and swirl to coat the bottom of the pan.
3. Add the eggs and move them around with a soup spoon, bringing cooked eggs toward the center as they cook on the sides and bottom of the pan. Cook until the eggs are soft and still moist, 3 to 4 minutes. Do not overcook them. Serve immediately. 2 to 4 portions.

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