How to Cook Like Heston

Always wondered how to make scrambled eggs perfectly? Heston shows us how on How to Cook Like Heston

Heston: "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."

Serves 2

• 350g egg (approx. 7 large eggs)
• 25ml whole milk
• 20ml double cream
• 20g butter
• Pinch of salt
• Season with sherry vinegar and brown butter

1. Using a fork, mix the eggs, milk, cream and butter together in a bowl. Season with salt and stir to combine.

2. Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture.

3. Cook until the eggs begin to scramble – this should take approximately 15-20 minutes.

4. To serve, season with a few drops of sherry vinegar and brown butter (see tip).

Heston's 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.