heston blumenthal's sous vide scrambled eggs
A simple recipe elevated with techniques
Ingredients
- 3 eggs
- 10 ml butter melted
- 10 ml double cream
- 10 ml whole milk
For the brown butter
- 10 g butter
Instructions
To make the brown butter:
- Melt the butter in a pan over a medium heat. Once the sizzling subsides pay close attention to the pan. Look for it to turn dark brown and smell like hazelnuts. Immediately strain through a coffee filter paper or muslin into a bowl or cup and reserve for later.
For the eggs:
- Set the sous vide setup to 75°C.
- Whisk the egg, melted butter, milk and cream together along with a pinch of salt until well combined. Vacuum seal the eggs in a bag.
- Submerge the eggs in the water bath for 15 minutes. Every 4-5 minutes remove the bag and massage to mix (be careful of the temperature, use a towel or gloves).
- Serve with your favourite toast (I like a bagel!) and optionally garnish with chives. Add a spritz of the melted butter and eat immediately.