Metal mixing bowl that can be put over a pan of simmering water (and not touch the water)
Ingredients
350gramseggs(about 7 large eggs)
25mlwhole milk
20mldouble creamif not available, heavy whipping cream will do
20gbutterunsalted
1pinchkoshering salt
1splashsherry vinegarto taste
2tbspbrowned butterSee /blog/food/browned-butter/
Instructions
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 browned butter.
Notes
The beginning of the quest for better and more resilient to timing and heat issues scrambled eggs. Based an article on the approach taken by one of the godfathers of excessive and molecular cooking approaches, oh, and restaurant kitchen management: his The Fat Duck has at least as many cooks as guests ...Recipe: Browned Butter