By far the quickest and easiest egg dish to put on the table is scrambled eggs, which are warm, comforting, and softly luxurious. Scrambled eggs can resemble soft curds or a dry sponge depending on how they are treated. They are a good example of why cooking with gentle heat can be a good thing. Higher heat leads to a higher coagulation temperature, but it also increases the rate at which the eggs scramble. By lowering the heat, we slow down the cooking process, thereby upping the possibility of perfectly cooked results. Here we’ve taken the process one step further by using a hot water bath to cook the eggs. By controlling the temperature of the cooking medium, we can guarantee that the eggs will not overcook. While the eggs are cooking, your hands are free to prepare the rest of breakfast so that everything is ready at the same time.
Recipe information
Yield
serves 2; aerated, serves 4
Ingredients
Preparation
Step 1
Heat a circulating water bath or a pot of water set over medium heat to 162.5°F (72.5°C).
Step 2
Whisk the eggs together with the milk and salt. Cut the butter into small chunks and stir into the eggs. Pour the egg mixture into a vacuum or zip-top bag and seal. Place the sealed eggs in the water bath and cook for 25 minutes. Remove the bag from the bath and shake the contents. This will bring the butter into the eggs and create the small scrambled curds familiar in scrambled eggs. Serve immediately.
Step 3
For a more decadent preparation, pour the contents of the bag into a whipped cream canister and aerate with one nitrous charge. Shake the contents thoroughly and then extrude the eggs.
