Perfect Scrambled Eggs by Heston Blumenthal
Directions
- 1Put the eggs in a bowl.
- 2Add 20 grams of butter.
- 3Add 25 grams of milk.
- 4Add 25 mls of double cream.
- 5Add a pinch of salt.
- 6Cook the mixture gently over a pan of water, removing from heat if it gets too hot.
- 7Make Beurre Noisette by cooking some butter in a pan until it develops a nutty characteristic.
- 8Once the eggs are cooked, add a touch of salt and pepper.
- 9Add Beurre Noisette and a few drops of sherry vinegar as a finishing touch.
Ingredients
- 6 eggs
- 20 grams butter
- 25 grams milk
- 25 mls double cream
- 1 pinch salt
- 1 pinch pepper
- 0 butter
- 0 sherry vinegar
Equipment
bowlspatulapanwhisk
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