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    Heston's Scrambled eggs

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    Heston's Scrambled eggs


    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.

    Serves: 2


    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

    Please note: Recipes containing raw or semi-cooked egg are not suitable for pregnant women, elderley people or those with weak immune systems.

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