Heston Blumenthal vs Tradition – Scrambled Eggs

Scrambled eggs is one of those topics that for some reason I am very picky about. There are many methods to make scrambled eggs but for me there is but one way.

What I absolutely hate is when I recieve and broken up omlette served as scramble eggs. Scrambled eggs should be wet, creamy and have the consistency of porridge, they should never be fully cooked. Previously I have used the Gordon Ramsey’s method for scrambled eggs which is to cook the eggs over a high heat, putting the pan on and off the heat and fold the egg mix with a spatula. This method is designed for industry use so as to ensure eggs are cooked quickly but still have the desired texture and consistency.

Hestons Method requires a lot more time and patience but the end results are amazing. The decision making behind Heston’s method is that eggs should always be cooked over a low heat. This is because the proteins in eggs tend to become more rubbery when applied with direct heat. For Heston’s method you cook the eggs in a bain marie. This is something I’ve never seen done before!

For me Heston’s method is great but takes way to long. Instead I have come up with a compromise between Ramsey’s and Heston’s methods. I cook my eggs starting in a cold pan over a low heat stirring consistently to prevent the egg catching. This method still takes extra time but not as long as Heston’s. As the egg mix starts to cook you will see it start to thicken, you will get a few lumps which is fine. In the beggining you don’t have to be to vigilant with stirring, but as the pan heats up you will need to keep the egg mix constantly on the move. The important part is to make sure you take the eggs off the heat before the eggs are fully cooked and dry.

When cooking eggs I never season prior to cooking, always after as salt can have a tendency to breakdown the proteins and can leave your eggs a little watery.

I do love the finishing touches Heston applies to his eggs, first being the Beurre Noisette (hazelnut butter) which adds a great flavour to the eggs. By drizzling it over the top at the end instead of adding it to the egg when cooking you keep the eggs looking clean. The second tip is to buy a good quality shiraz vinegar to drizzle over the eggs. The acidity cuts through the richness of the eggs whilst adding flavour.

For Heston Blumenthal’s Scrambled Eggs recipe see www.sbs.com.au/food/recipes/heston-blumenthals-scrambled-eggs

For the How To Cook Like Heston – Eggs episode check out www.youtube.com/watch?v=3gbgSCV9hbM


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