Sometimes scrambled eggs come out too dry and broken apart or a bit green when kept warm?
Here is an easy way of keeping scrambled eggs moist and delicious for an hour or more.
The trick is not just what you add to the eggs but how you cook them.
1 teaspoon salt
1/2 cup whole milk or half & half
1/3 cup melted butter, cooled to room temperature (set aside 2 tablespoons)
Pepper to taste (optional)
In a large bowl, beat the eggs on low speed until thoroughly blended, about 1 minute.
Add the salt and milk or half & half and continue beating.
Add the butter a little at a time while beating.
Add pepper as desired.
Butter the bottom and insides of the top half of a double boiler.
Place over barely simmering water.
Pour the egg mixture into the top pan and cover.
Continue to cook covered for about 10 minutes.
Stir gently to lift the congealed eggs off the bottom.
Repeat for 5 more minutes or until eggs are the consistency you prefer. They are cooked fully when they form large congealed pieces.
Serve on a heated platter (a good practice for any hot breakfast item).
*Feel free to add Parmesan or Cheddar cheese as you pour the mixture into the pan.
*Adding chopped cooked onions, green and red peppers, cooked bacon and ham turns your scrambled eggs into an easy to fix “cowboy breakfast.” A dash of bottle hot sauce doesn’t hurt, either.
*Recipe can be increased to fit any quantity need. Simply use a larger double boiler. Cooking times may increase.
NOTE: This simple, fail-safe method was used extensively in my critically-acclaimed restaurant and never had one single complaint about the quality or appearance of scrambled eggs.