I have tried countless recipes for scrambled eggs. I have make every recipe there is on internet and every celebrity chef’s recipe, from Jamie Oliver to Gordon Ramsay.

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I have come to the conclusion that the best way to achieve this velvety texture that characterizes scrambled is none other than bain marie. The same hot bain marie, we use to melt the chocolate, placing a bowl over a pot of boiling water.

Below you will find the proportions for one serving. You can multiplied the number of ingredients for the portions you want to make.


For scrambled:
  • 3 eggs
  • 30 gr butter
  • 30 ml heavy cream
  • salt
  • freshly ground pepper
Set up:
  • 1 round bread roll
  • 1 slice apaki
  • 30 gr parmesan, grated
  • 1/2 spring onion, chopped


For the scramble:
  • Set up the bain marie and place the water on heat to boil.
  • Put the eggs with the cream into the bowl of the double boiler and beat slowly with a whisk.
  • Add salt and pepper and stir slowly.
  • It will take 15 to 20 minutes to cook.
  • 2-3 minutes before withdrawing, add the butter and stir to melt.
Set up:
  • Cut the top of the buns and remove the crumb. Create a nest for the eggs.
  • Chop the apaki and cook it in a non-stick pan (no olive oil).
  • Put the eggs in the buns and add the cheese, the apaki and the chopped onion.
  • Serve immediately.

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