Bain-Marie Scrambled Eggs

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Bain-Marie Scrambled Eggs

Gentle water-bath curds, slow and custardy.

At a Glance

Time

~20Min

Yield

Servings

Ingredients

IngredientAmount
Eggs4 large
Unsalted butter21.3 g(≈ ¼ sticks)
Salt[Diamond Crystal kosher salt assumed throughout.]to taste

Directions

  1. prep

    Bring a saucepan of water to a bare simmer. Set a heatproof bowl over it, making sure the bowl does not touch the water.

    5m

  2. Whisk Eggs with Salt, Heavy cream, and White pepper until fully blended.

    2m

  3. cook

    Add Unsalted butter to the bowl, then add the egg mixture. Stir slowly and constantly over the bain-marie until thick, glossy, and softly set.

    12m

  4. finish

    Remove the bowl from the heat while the eggs are still loose. Finish with Chive and serve immediately.

    1m

See Also

1 Neighbour