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Eggs

Granny's Sour Cream Eggs

6 tbsp butter
12 lg eggs
1/2 cup sour cream
3/4 tsp salt
1/2 tsp freshly ground pepper
3/4 tsp ground rosemary

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

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

Pour the egg mixture into butter in double boiler.

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

The eggs need to be done but still soft and fluffy

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