Heston’s Scrambled Egg recipe gives you a fool-proof method to produce a smooth, refined breakfast classic.
Scrambled eggs was the first recipe I learned to cook. Well, I say “cook”, but the rock-hard-yellow-boulders-on-toast I used to knock up were a world away from soft, silky, gourmet scrambled eggs. The kind that show you know what you’re doing in the kitchen.
I did improve eventually, after following this scrambled egg recipe from good old Gordon Ramsay.
Our boy Heston has a recipe scrambled egg recipe that allows you to produce even more consistent and smoother results. Although it is going to take you half an hour.
Special Equipment: None
Special Ingredients: None
Time: 30 minutes
Cost: £6 approx
Serves: 1 – 2
Here’s a video of Heston’s scrambled egg recipe, being prepared by the man himself:
Preparing this dish is wonderfully easy: crack your eggs into a bowl – ideally the one you’ll be using for your bain marie. Put this bowl on your scales and weigh in the butter, milk and cream. Whisk these together with a fork (gently, so as not to add too much air).
Then just fit the bowl over a pan of simmering water and keep stirring until you’re done. Our new silicone whisk (top advice from Gary about this purchase) was very handy here. The recipe says this should take 15 minutes but we needed more like 20.
That’s literally all there is to it. Since Waitrose are using this recipe to flog Heston’s Tea Smoked Salmon we threw in some of that as well, plus loads of chives as a personal preference.
The dish is finished with beurre noisette and Sherry vinegar. We skipped the butter but added a few drops of the vinegar using a teaspoon.
As you can see from the slightly grainy, lumpy texture I still have a problem overcooking scrambled eggs.
I will blame the recipe for that. It’s no secret I loathe risottos for the amount of mind-numbing time stood at the stove repetitively stirring. After ten minutes the egg mixture was still completely liquid, which lulled me into a false sense of security, I turned my back to sort out the toast out and all of a sudden the eggs had started to set. Hence the lumps.
My lax approach also led to another minor drawback with Heston’s scrambled egg recipe: a baked-on egg crust around the tide-line of the cooking bowl. Murder when washing up. Be prepared for some soaking and / or scraping.
This was quite a rich dish, so the Sherry vinegar is a welcome addition. The extra butter from the beurre noisette isn’t necessary at all. If you’re as clumsy as me I recommend using a teaspoon to drizzle the vinegar on.
Rich and luxurious, Heston’s scrambled egg recipe isn’t what you’d cook when you need a quick breakfast, but it’d be ideal for a special occasion. And although its time-consuming and slightly laborious, Heston’s scrambled egg recipe gives the most fool-proof and perfect results of any scrambled egg recipe we’ve tried.
So we won’t be using this method every time we cook scrambled eggs, but other than making sure we pay more attention to the stirring there’s literally nothing about this technique that needs changing.
Lovefood.com – several of Heston’s egg recipes tested out here, including a brief report on Heston’s Scrambled Egg recipe
IWantToCookLikeHeston – These ever-brilliant Australian bloggers have a great report on Heston’s sous-vide scrambled egg recipe
Have you tried making scrambled eggs this way, or do you have a surefire scrambled egg recipe of your own? And if so how does this technique compare? Let us know in the comments section.