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Heston's Scrambled eggs
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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
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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