Perfect Scrambled Eggs by Heston Blumenthal
Directions
- 1Put the eggs in a bowl.
- 2Put the eggs in a bowl.
- 3Put the eggs in a bowl.
- 4Add 20 grams of butter.
- 5Add 20 grams of butter.
- 6Add 20 grams of butter.
- 7Add 25 grams of milk.
- 8Add 25 grams of milk.
- 9Add 25 grams of milk.
- 10Add 25 mls of double cream.
- 11Add 25 mls of double cream.
- 12Add 25 mls of double cream.
- 13Add a pinch of salt.
- 14Add a pinch of salt.
- 15Add a pinch of salt.
- 16Cook the mixture gently over a pan of water, removing from heat if it gets too hot.
- 17Cook the mixture gently over a pan of water, removing from heat if it gets too hot.
- 18Cook the mixture gently over a pan of water, removing from heat if it gets too hot.
- 19Make Beurre Noisette by cooking some butter in a pan until it develops a nutty characteristic.
- 20Make Beurre Noisette by cooking some butter in a pan until it develops a nutty characteristic.
- 21Make Beurre Noisette by cooking some butter in a pan until it develops a nutty characteristic.
- 22Once the eggs are cooked, add a touch of salt and pepper.
- 23Once the eggs are cooked, add a touch of salt and pepper.
- 24Once the eggs are cooked, add a touch of salt and pepper.
- 25Add Beurre Noisette and a few drops of sherry vinegar as a finishing touch.
- 26Add Beurre Noisette and a few drops of sherry vinegar as a finishing touch.
- 27Add Beurre Noisette and a few drops of sherry vinegar as a finishing touch.
Ingredients
- 6 eggs
- 6 eggs
- 6 eggs
- 20 grams butter
- 20 grams butter
- 20 grams butter
- 25 grams milk
- 25 grams milk
- 25 grams milk
- 25 mls double cream
- 25 mls double cream
- 25 mls double cream
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch pepper
- 1 pinch pepper
- 1 pinch pepper
- 0 butter
- 0 butter
- 0 butter
- 0 sherry vinegar
- 0 sherry vinegar
- 0 sherry vinegar
Equipment
bowlspatulapanwhisk