Sour Cream Scrambled Eggs

1. 1

   Melt butter in top of a double boiler over hot (not boiling) water.

2. 2

   Beat the eggs in a bowl with a rotary beater until lemon-colored, then blend in sour cream, salt, pepper and rosemary.

3. 3

   Pour the egg mixture into butter in double boiler.

4. 4

   Cook over medium heat, stirring to keep the mixture from sticking to the bottom of the pan as the mixture sets.

5. 5

   Cook until as firm as desired.

6. 6

   The eggs need to be done but still soft and fluffy.

7. 7

   Serve while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.