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.
Servings 2
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.
