Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Double Boiler Scrambled Eggs with Crème Fraîche

Servings: 4

Slowly cooking scrambled eggs in a bowl set above gently simmering water requires time and a bit of stirring, but you’ll be rewarded for your patience with a sumptuously creamy scramble.

Ingredients

  • 2 Tbs. salted butter
  • 12 large chicken eggs
  • 1/2 cup crème fraîche, at room temperature
  • Kosher salt and freshly ground black pepper
  • 1/4 cup finely chopped chives
  • Trout or salmon caviar for serving (optional)
  • Buttered brioche toast for serving (optional)

Preparation

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.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial