To get the creamiest scrambled eggs, you need to cook them really gently. In this recipe I use a bain marie (a heatproof bowl resting on top of a saucepan of simmering water). This guarantees a gentle but consistent heat that is just right.
- 350 g egg (approximately 7 large eggs)
- 25 ml full-cream milk
- 20 ml double cream
- 20 g butter
- 1 pinch salt
- sherry vinegar, to season
- brown butter (see note), to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a fork, mix the eggs, milk, cream and butter together in a bowl. Season with salt and stir to combine.
Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture.
Cook until the eggs begin to scramble â€“ this should take approximately 15-20 minutes.
To serve, season with a few drops of sherry vinegar and brown butter.
Brown butter, also known as beurre noisette, offers a great way to introduce richness and a lovely nutty flavour to all sorts of recipes such as soups, sauces and stews. 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.