Heston’s Beautifully Creamy Scrambled Eggs | Waitrose

18 responses to “Heston’s Beautifully Creamy Scrambled Eggs | Waitrose”

1. acrovader

   14/04/2015

   Lot of work for scrambled eggs. This recipe might make for some excellent
   scrambled eggs, but I don’t think the I don’t want to take the time and
   effort for something like this. Scrambled eggs are scrambled eggs and I’ll
   just rely on my own simple recipe.

   Reply
2. Aussie Goonie

   14/04/2015

   Love Heston and alll…but this looks like it’s more butter, cream, and
   more butter, than actual scrambled egg!

   Probably tastes delicious though :-)

   Reply
3. golfmaniac007

   14/04/2015

   im good to go with scrambled eggs well done with catsup and dry white
   toast. if you want to get fancy just add spam.

   Reply
4. bozoxxx79125

   14/04/2015

   is that butter he melted in the small pot also called clarified butter??

   Reply
5. Rich S

   14/04/2015

   All I can think about is how much of a pain it’s going to be to clean that
   small pan

   Reply
6. Ross Graham

   13/04/2015

   I actually found gordon ramsays methods much easier. Crack your eggs
   directly into the pan, stir like a risotto til creamy. Take it on and off
   the heat as the pan will retain heat. Don’t use salt until cooked as it
   will break up the eggs. It takes half the time and you don’t need to use a
   glass bowl

   Reply
7. ChingChongLingLong0h

   13/04/2015

   This is French Style for lunch. French don’t usually eat eggs for
   breakfast.

   Reply
8. Vasili Atmanchokov

   13/04/2015

   If you don’t add the salt first, you can cook the eggs further without
   getting them over-cooked and rubbery. The creamy egg can be NOT runny which
   some find not to their liking. Adding salt immediately starts breaking the
   egg and extracting water, so you add it at the last stage; before the last
   one or two stir. It makes a difference between runny and soft, or slime
   like and watery/ juicy.

   Reply
9. Sherlock Mowg

   13/04/2015

   0:17 cracks egg on the edge of the bowl, 0:26 immediately advises you not
   to.

   Reply
10. kommisar

    13/04/2015

    I am not an egg eater by any stretch of the imagination, but I wonder if
    this is too runny for most people’s tastes. I’m sure all that butter and
    cream make it taste nice, but seems excessive too. Plus, eggs are supposed
    to be good for you. All that fat cancels out any of the nutritional value
    in eggs.

    Reply
11. SaintSatansSoul

    13/04/2015

    Why do these “professional” chefs always cook food underdone or border-line
    raw, cavemen days are over.

    Reply
12. Vippe101

    13/04/2015

    those eggs look awfully yellow for being free-range imo

    Reply
13. ProPaleo

    13/04/2015

    Are those eggs REALLY free range?? Those yolks look pretty pail for being
    actually free range. I believe the term free range is a played out term
    utilized for marketing benefit and because there is no regulation on the
    term unlike the term “organic” anyone can use it legally.

    Reply
14. Neal Hughes

    13/04/2015

    AFTER the first egg…crack all the others on a flat surface

    Reply
15. GorgeousRoddyChrome

    13/04/2015

    I’m surprised he doesn’t want me to start by gently warming the eggs in the
    shell with a hair blowdryer on low before cracking them open so the
    temperature rises ever-so-delicately. *It’s a frickin EGG, you freak!!* Just
    cook it! LOL!

    Reply
16. dylan hopkins

    13/04/2015

    Lol! he cracks the eggs on the side of the bowl and then says not to.

    Reply
17. 8triagrammer

    13/04/2015

    Has anyone tried this exactly? How did it taste?

    Reply
18. David Simpson

    13/04/2015

    Nigella or Salmonella? The eggs looked raw. 

    Reply