Double Boiler is a technique of delicate, indirect heating used to melt chocolates, slow scramble eggs, keep food warm or incorporate more air into eggs quickly when making sauces like Sabayon and Hollandaise. It also cooks foods that would otherwise undergo a quick change in texture when placed over direct heat. Here are 3 recipes that use this technique:
3-minute Hollandaise Sauce
Tiramisu
Incredibly Creamy Scrambled Eggs
