Heston’s scrambled eggs with brown butter and sherry vinegar

I have raved about How to cook like Heston before, and I’m still determined to try quite a few of the recipes. Like his version of scrambled eggs which I tried at the weekend. It is regular scrambled eggs recipe using eggs, milk, cream and butter. Normally I just use cream and butter, but there is not a vast difference.

Heston cooks his scrambled eggs over a bain marie, and that was the only thing I didn’t follow. Instead I cooked the eggs on very low heat taking the pan off and on the hob to imitate using a bain marie. I find this easier, but if you haven’t tried it before I recommend a bain marie.

To season the cooked eggs with nutty brown butter and sherry vinegar was a hit, and I will definitely do this more often. And I have a sneaky feeling I will put brown butter in just about everything from now on.

Heston’s scrambled eggs with brown butter and sherry vinegar, serves 1

Adapted from Heston Blumenthal’s recipe.

2 eggs

1 tbsp milk

1 tbsp double cream

1 knob of butter

salt, white pepper

sherry vinegar

brown butter (see below)

Mix milk, cream and egg with a fork in a bowl. Pour the egg mixture into a pan over a bain marie and add the butter. Stir while the eggs slowly cook. Once they are still a bit too wet remove from heat as they will cook into perfect consistency on the after heat.

Add salt and pepper, brown butter and sherry vinegar. Serve immediately!

Brown butter

Melt butter in a saucepan while whisking. Once the butter has melted continue stirring until the butter changes colour into brown. Remove from heat and pour the butter through a muslin cloth or similar to get rid of the sediment. The liquid is your bron butter. Keep in the fridge.

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