[{"data":1,"prerenderedAt":175},["ShallowReactive",2],{"guide-en-bain-marie-scrambled":3},{"id":4,"title":5,"body":6,"description":127,"extension":128,"meta":129,"navigation":170,"path":171,"seo":172,"stem":173,"__hash__":174},"guides\u002Fen\u002Fguides\u002Fbain-marie-scrambled.md","Bain-marie scrambled",{"type":7,"value":8,"toc":118},"minimark",[9,14,30,34,46,55,65,81,97,106],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"15 g butter, cubed",[18,25,26],{},"A pinch of salt",[18,28,29],{},"1 tbsp cream, optional",[10,31,33],{"id":32},"method","Method",[35,36,42],"cook-step",{"cue":37,"diagram":38,"number":39,"title":40,"scene":41},"A few bubbles rise; the water does not surge.","boil","1","Prepare a water bath","scrambled\u002Fbowl-over-pot",[43,44,45],"p",{},"Add 3 cm water to a saucepan and bring to a gentle simmer. Choose a heatproof bowl that sits on the rim of the pan. Its base must stay above the water: the steam does the cooking.",[35,47,52],{"cue":48,"diagram":49,"number":50,"title":51},"The butter begins melting into the egg.","whisk","2","Mix in the bowl",[43,53,54],{},"Off the heat, beat the eggs with salt in the bowl, then add the butter.",[35,56,62],{"cue":57,"diagram":58,"number":59,"title":60,"scene":61},"Fine curds form throughout a thickened mixture.","stir","3","Scrape as they thicken","scrambled\u002Fbowl-scrape",[43,63,64],{},"Set the bowl over the simmering water. Stir and scrape the base and sides of the bowl with a silicone spatula for about 10–15 minutes. The egg sets first where it touches the bowl, so keep moving it back into the middle. Lift the bowl off with gloves if curds form faster than you can scrape them.",[35,66,71,74],{"cue":67,"diagram":68,"number":69,"title":70},"The eggs gather on the spatula while retaining moisture.","assemble","4","Remove and serve",[43,72,73],{},"Take the bowl off the pan. Fold in the optional cream and serve at once.",[43,75,76,80],{},[77,78,79],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[82,83,85,88,91],"guide-notes",{"title":84},"Equipment & heat",[10,86,84],{"id":87},"equipment-heat",[43,89,90],{},"All hob types work because water buffers the heat. On induction, lower the power once it simmers. On gas, prevent flames licking the bowl. On electric, remove the bowl to stop cooking rather than relying on a cooling ring.",[43,92,93,96],{},[77,94,95],{},"Nonstick:"," No frying pan needed. Use a heatproof bowl over a saucepan.",[82,98,100,103],{"title":99},"Troubleshooting",[10,101,99],{"id":102},"troubleshooting",[43,104,105],{},"A bowl touching the water or a hard boil makes the edges cook too fast. Lower the heat, correct the water level, and scrape around the sides.",[82,107,109,112,115],{"title":108},"About this version",[10,110,108],{"id":111},"about-this-version",[43,113,114],{},"This uses indirect heat. It takes longer than a pan scramble and suits small batches.",[43,116,117],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":119,"searchDepth":120,"depth":120,"links":121},"",2,[122,123,124,125,126],{"id":12,"depth":120,"text":13},{"id":32,"depth":120,"text":33},{"id":87,"depth":120,"text":84},{"id":102,"depth":120,"text":99},{"id":111,"depth":120,"text":108},"A water bath gives you time to build fine, creamy curds.","md",{"slug":130,"family":131,"region":132,"aliases":133,"texture":134,"difficulty":136,"prep":137,"cook":138,"wait":119,"servings":39,"tools":139,"equipment":144,"nonstick":153,"related":154,"art":158,"photo":119,"status":159,"sources":160,"plain":170},"bain-marie-scrambled","Pan techniques","Everyday technique",[],[135],"Creamy","Easy",5,15,[140,141,142,143],"Saucepan","Heatproof bowl that fits over the pan","Silicone spatula","Oven gloves",[145,149,151],[146,147,148],"induction","pot","ramekins",[150,147,148],"gas",[152,147,148],"electric","No frying pan needed. Use a heatproof bowl over a saucepan.",[155,156,157],"soft-scrambled","firm-scrambled","french-omelette","scramble","Researched",[161,164,167],{"title":162,"url":163},"Daniel Gritzer — custardy French-style scrambled eggs","https:\u002F\u002Fwww.seriouseats.com\u002Ffrench-style-soft-spoonable-scrambled-eggs-recipe",{"title":165,"url":166},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":168,"url":169},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fbain-marie-scrambled",{"title":5,"description":127},"en\u002Fguides\u002Fbain-marie-scrambled","NDGmNeZCSXFgLbcQCY3EwO9r86ryU1HHteBB5-UsGEA",1791403721132]