[{"data":1,"prerenderedAt":170},["ShallowReactive",2],{"guide-bain-marie-scrambled":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":127,"description":128,"difficulty":129,"equipment":130,"extension":139,"family":140,"meta":141,"navigation":142,"nonstick":143,"path":144,"photo":119,"prep":145,"region":146,"related":147,"seo":151,"servings":41,"slug":152,"sources":153,"status":160,"stem":161,"texture":162,"tools":164,"wait":119,"__hash__":169},"guides\u002Fguides\u002Fbain-marie-scrambled.md","Bain-marie scrambled",[],"scramble",{"type":9,"value":10,"toc":118},"minimark",[11,16,32,36,47,56,65,81,97,106],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29],"ul",{},[20,21,22],"li",{},"3 large eggs",[20,24,25],{},"15 g butter, cubed",[20,27,28],{},"A pinch of salt",[20,30,31],{},"1 tbsp cream, optional",[12,33,35],{"id":34},"method","Method",[37,38,43],"cook-step",{"cue":39,"diagram":40,"number":41,"title":42},"A few bubbles rise; the water does not surge.","boil","1","Prepare a water bath",[44,45,46],"p",{},"Add 3 cm water to a saucepan and bring to a gentle simmer. Set the bowl above the water; its base must not touch it.",[37,48,53],{"cue":49,"diagram":50,"number":51,"title":52},"The butter begins melting into the egg.","whisk","2","Mix in the bowl",[44,54,55],{},"Beat the eggs with salt in the bowl, then add the butter.",[37,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"Fine curds form throughout a thickened mixture.","stir","3","Scrape as they thicken",[44,63,64],{},"Stir and scrape for about 10–15 minutes. Lift the bowl off with gloves if the eggs catch on the sides.",[37,66,71,74],{"cue":67,"diagram":68,"number":69,"title":70},"The eggs gather on the spatula while retaining moisture.","assemble","4","Remove and serve",[44,72,73],{},"Take the bowl off the pan. Fold in the optional cream and serve at once.",[44,75,76,80],{},[77,78,79],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[82,83,85,88,91],"guide-notes",{"title":84},"Equipment & heat",[12,86,84],{"id":87},"equipment-heat",[44,89,90],{},"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.",[44,92,93,96],{},[77,94,95],{},"Nonstick:"," No frying pan needed. Use a heatproof bowl over a saucepan.",[82,98,100,103],{"title":99},"Troubleshooting",[12,101,99],{"id":102},"troubleshooting",[44,104,105],{},"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",[12,110,108],{"id":111},"about-this-version",[44,113,114],{},"This uses indirect heat. It takes longer than a pan scramble and suits small batches.",[44,116,117],{},"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":14,"depth":120,"text":15},{"id":34,"depth":120,"text":35},{"id":87,"depth":120,"text":84},{"id":102,"depth":120,"text":99},{"id":111,"depth":120,"text":108},15,"A water bath gives you time to build fine, creamy curds.","Easy",[131,135,137],[132,133,134],"induction","pot","ramekins",[136,133,134],"gas",[138,133,134],"electric","md","Pan techniques",{"plain":142},true,"No frying pan needed. Use a heatproof bowl over a saucepan.","\u002Fguides\u002Fbain-marie-scrambled",5,"Everyday technique",[148,149,150],"soft-scrambled","firm-scrambled","french-omelette",{"title":5,"description":128},"bain-marie-scrambled",[154,157],{"title":155,"url":156},"Daniel Gritzer — custardy French-style scrambled eggs","https:\u002F\u002Fwww.seriouseats.com\u002Ffrench-style-soft-spoonable-scrambled-eggs-recipe",{"title":158,"url":159},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fbain-marie-scrambled",[163],"Creamy",[165,166,167,168],"Saucepan","Heatproof bowl that fits over the pan","Silicone spatula","Oven gloves","ap8dYUapjNBkEgn7_Wzws9FFl-2AvrkdgzDBQr5A0YQ",1791339489544]