Heston Blumenthal’s Scrambled Eggs Recipe
To get the creamiest scrambled eggs, you need to cook them gently.
Using a bain marie ( a heatproof bowl resting on top of a saucepan of simmering water ) guarantees a gentle but consistent heat that is just right.
- 350g egg (approx. 7 large eggs)
- 25g whole milk
- 20g double cream
- 20g butter
- Pinch of salt
- Season with sherry vinegar and beurre noisette
1. Using a fork, mix the eggs, milk, cream and butter together in a bowl. Season with salt and stir to combine.
2. Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture.
3. Cook until the eggs begin to scramble – this should take approximately 15–20 minutes.
4. To serve, place the scrambled egg on some crusty bread, top with Heston’s tea smoked salmon then season with a few drops of sherry vinegar and beurre noissette.
To make the Beurre noisette :
Brown butter – also known as beurre noisette– offers a great way to introduce richness and a lovely nutty flavour to all sorts of recipes.
To make it, melt unsalted butter in a medium pan over a gentle heat, whisking continuously, until the solids turn golden brown and give off a nutty aroma.
Take the pan off the heat immediately, strain the butter through a coffee filter and store in the fridge.
This recipe contains raw or semi-cooked eggs and it is not suitable for pregnant women, elderly people or those with weak immune systems.