Sour Cream Scrambled Eggs

Directions

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.