The chef’s version of French scrambled eggs was labor-intensive and significantly more complicated than the other two methods he outlined in this video.
First, I had to set up a bain-marie, or a heated water bath. To do that, I filled a large pot with about 2 inches of water and brought it to a boil. Then I whisked my eggs and seasoned them in a bowl, which I then placed into the pot. Oliver used a glass bowl, but I only had a metal one to use.
Oliver said this would take a long time and a lot of on-and-off whisking, but mine took only a couple of minutes to come together. I think it took less time because I was using a metal bowl, which is better at conducting heat than glass.
The chef described these eggs as having a “luxurious” texture, but mine felt more wet than velvety. I’d imagine with more practice and the right bowl I could nail down the ideal texture.
These eggs were tasty though. I thought they had a rich flavor even though they felt a bit watered down.
Dining and Cooking