Best Heston Blumenthal Reipces

Ingredients

• 4 Large Eggs (room temperature)
• 20 g Unsalted Butter (for cooking the eggs)
• 20 ml Whole Milk (adds a touch of moisture)
• 25 ml Double Cream (for extra richness)
• 1 pinch Sea Salt (seasoning)
• 5 drops Cherry Vinegar (bright finishing acidity)
• to taste Freshly Ground Black Pepper (optional)

Instructions

1. Prepare Water Bath and Ingredients

   Fill the saucepan with a few centimeters of water and bring to a gentle simmer (around 80°C). While the water heats, crack the eggs into the heat‑proof bowl, add the butter, milk, double cream, and a pinch of salt. Whisk until fully combined.

   Time: PT5M

   Temperature: 80°C

2. Make Beurre Noisette

   In the small skillet, melt 20 g of unsalted butter over medium heat. Continue cooking until the butter turns a golden‑brown color and releases a nutty aroma (beurre noisette). Remove from heat immediately to avoid burning.

   Time: PT3M

   Temperature: medium heat

3. Cook the Eggs Gently

   Place the bowl over the simmering saucepan, ensuring the bottom of the bowl does not touch the water. Stir continuously with the whisk or spatula, scraping the sides to create soft curds. Cook for about 5‑7 minutes until the eggs are just set and have a silky, custard‑like consistency.

   Time: PT7M

   Temperature: 80°C

4. Finish and Serve

   Remove the bowl from the heat. Fold in 1‑2 teaspoons of the beurre noisette for glossy richness. Add a few drops of cherry vinegar and a pinch of freshly ground black pepper. Transfer to warm plates and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

262

Protein

12 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g