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Originally Posted by maleficent
It's like a double boiler method - makes the eggs really creamy--
same way you'd melt chocolate...
Put a glass or metal bowl on top of a pot of simmering water... Don't let the bowl touch the water...
The eggs take a little bit longer too cook, but it's a very gentle method of cooking them - makes them very tender and creamy...
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Tender and creamy
sounds like a different board. Anyway, I am trying to come up with a reason to have exceptionally tender and creamy scrambled eggs. I would think it would be more difficult to over cook eggs in general, and I guess you could top some other food with the simmering water eggs, but I am not sure of any specific reason for this, other than for the general experiment.
Any food that would call for this?