The Perfect Scrambled eggs
350g eggs (about 7 large)
25g thickened cream
Salt and pepper, to taste
Sherry vinegar, to taste
1. Place eggs, milk, cream, 20g butter and a pinch salt in a bowl set in a saucepan of barely simmering water over low heat. Using a spatula, stir egg mixture for about 15?20 minutes or until scrambled.
2. Meanwhile, to make beurre noisette, add remaining 60g butter to a saucepan set over medium heat. Cook until butter is golden, fragrant and nutty brown.
3. To serve, divide eggs among plates and drizzle with beurre noissette. Season with sherry vinegar, salt and pepper to taste.