Scotch woodcock
Serves 1
Directions
- 1Crack eggs into a separate bowl to check for shell, then transfer into a heat-proof bowl.
- 2Place the bowl over a bain-marie of simmering water and whisk to combine.
- 3Season with salt and pepper while cooking.
- 4Add 30g of diced butter and stir continuously with a spatula, scraping the sides and bottom of the bowl.
- 5Continue cooking until the eggs coagulate into a soft, creamy scramble, then remove from the heat.
- 6Incorporate 20g of cold butter, double cream, and chopped parsley into the eggs.
- 7Serve the scrambled eggs on thick-cut, buttered sourdough toast, topped with anchovies.
Ingredients
- 6 whole egg
- 30 g butter, diced
- 20 g butter, cold, diced
- 10 g double cream
- 10 g flat-leaf parsley, chopped
- salt (optional)
- black pepper (optional)
- sourdough toast, thick-cut, buttered
- anchovy
Equipment
bowlwhiskbain-mariespatula
Tips
- Do not crack eggs directly into the cooking bowl to avoid shell fragments.
- Use a bain-marie for slow, gentle cooking to achieve a velvety texture.
- Scrape the sides and bottom of the bowl constantly to ensure even coagulation.
- The eggs are ready when they are thick and set but still creamy; they will continue to firm up slightly from residual heat.
- Scotch woodcock is traditionally served after dessert or as a savory alternative to dessert.
