This recipe is heavily influenced by how Heston Blumenthal makes his scrambled eggs. I have modified it slightly, and I do not use the water bath, but the end result is just amazing. Go ahead and try it, you won’t be disappointed.
Ingredients
6 eggs3 tbsp double cream
0.5 tsp salt
1 oz butter
Instructions
Whisk the eggs in a bowl. Add the cream, salt and pepper and stir. Melt the butter in a non-stick frying pan on medium heat. Wait for it to brown, this is key. The butter develops a nutty flavor when browned, so don’t rush it. When the butter has browned, turn off the heat completely and move the frying pan off the stove. Pour the eggs into the frying pan and start stirring slowly. After 2-3 minutes you can move the pan back onto the stove, with the heat set to low. Now begins the process of slowly coagulating the eggs. This will (and must) take time. Stir slowly but regularly, if not constantly, with a plastic/wooden spoon. This will take approximately 15 minutes. Again, don’t rush it, let it take a little time, it will be worth it in the end.
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