Best Scrambled Eggs EVER!*

Scrambled eggsI am a huge fan of Heston Blumenthal. I think he is really creative and is a wonderful ambassador for using science to make interesting food. He’s also really good at explaining the science behind his recipes. While this may seem like an easy think to do (because Heston makes it look so simple) science communication is not a walk in the park.

This is a twist on one of Heston’s recipes out of his recent book “Heston Blumenthal at Home”. I can highly recommend this for those who wish to try some of Heston’s kitchen fun on the domestic end of the scale (rather than the specialist science end).

In Heston’s original recipe he cooks the eggs using a method called sous-vide (ie cooks in them in a sealed plastic bag in a heat controlled water bath). But in my simpler version I cook them in a frying pan and they still taste pretty great.

I serve my scrabbled eggs with toast, roasted tomatoes and steamed asparagus. But they go well with any of the usual suspects.


serves 2

  • 6 eggs (total weight of around 320 grams)
  • 40ml cream
  • 20ml milk
  • 20g butter – melted
  • salt


  • Non-stick frying pan
  • Spatula or wooden spoon


  1. Measure out all ingredients.
  2. Beat eggs and add all other ingredients.
  3. Pour mix into pan (heated to medium). You don’t want to fry the eggs quickly, just cook them slowly.
  4. Scrape eggs into centre of pan and off base to keep mix moving so the mix cooks evenly and eggs “scramble”.
  5. Continue until eggs are 90% to 95% cooked and remove from heat. The heat in eggs will ensure they continue cooking and by removing before completely cooked it will avoid them drying out.
  6. Serve immediately and add extra seasoning to taste.

For more on Heston visit this website

*this statement is purely based on Emma’s opinion