Heston's Scrambled Eggs

 

Heston's Scrambled Eggs

3 large eggs
80g butter, divided
15g milk
15g cream
salt and pepper

Place eggs, 20g butter, milk, cream, and salt in a heat resistant bowl.  Stir gently but don't whisk. Boil water in a saucepan. When the water has started boiling, place the bowl on top of the pan (make sure the water doesn't touch the base of the bowl). With a spatula, gently stir the mixture until it starts to curdle. Take it off the heat and plate.

Brown Butter
Heat remaining 60g butter in a pan over low heat. Swirl the butter around until it melts and then starts to brown and smell nutty. Take it off the heat and strain through a coffee strainer. Spoon over the eggs.