There are pros and cons to this recipe for creamy, running scrambled eggs. The upside, of course, is scrambled eggs that verge on liquid, very exciting for anyone (me! me!) who is more than a little obsessed with the runnyness of his or her eggs. The disadvantage is that it will probably take somewhere around 15 minutes for these to reach any semblance of cooked. Not for those short of time then, but definitely well worth the wait. Especially if you choose to embellish them with a sprinkling of shaved truffle…
- 3 eggs
- 1 tablespoon butter
- 1 tablespoon cream
- Salt & pepper
- Truffle for garnish
- Crack your eggs into a bowl, add the butter and cream and beat — stop as soon as the eggs and cream are combined and don’t overdo it! The butter won’t really combine but that’s okay. Actually if you wish you can always add it at the next step.
- Cook your eggs using a bain-marie or double boiler so that the heat is gentle; stir occasionally so the butter melts and combines.
- After 15 minutes or so, you’ll start to see your eggs scramble. Just swoosh them around in the bowl until they reach your desired consistency, add your salt and pepper and plate. Add your shaved truffle after taking the eggs out of the bowl so that they don’t keep cooking. If you watch Heston Blumenthal’s “How to Cook with Heston”, he will advise adding brown butter and sherry vinegar to bring out the egginess, so I’ll try that next time and report back!