To get the creamiest scrambled eggs, you need to cook them really gently. Using a bain marie (a heatproof bowl resting on top of a saucepan of simmering water) guarantees a gentle but consistent heat that is just right.
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 – this should take approximately 15-20 minutes.
To serve, season with a few drops of sherry vinegar and brown butter (see tip).
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 362 | ||
Calories from Fat: 265 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 776.2mg | 239 % | |
Sodium 388.4mg | 13 % | |
Potassium 260.5mg | 7 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.1g | ||
Protein 22.7g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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