Perfect Scrambled Egg with a Warm Beetroot Cream

Ingredients

4 whole eggs
½ pint cream
1 fl. oz water
2 ozs melted butter
½ pint vegetable stock (from last week’s recipe)
¼ pint beetroot puree (from previous recipe)
Dot of smoked salmon puree (from previous recipe)
Seasoning (to taste)

Method

1. Take a large saucepan and half fill it with water. Bring to the boil then gently simmer.
    
2. Place a round-bottomed bowl on top. Add the melted butter to coat the inside of the bowl. Add the eggs, cream and water. Gently start whisking. The whole process should take up to 25 min so have some help ready! True scrambled eggs should have the consistency of thick custard - for that is what it is anyway. They should be smooth with no lumps. Season to taste.
    
3. Place the vegetable stock, cream and beetroot puree in a pan and very carefully bring to the boil and then liquidize until you have a creamy foam.
    
4. Place in a demi tasse (or a small coffee cup or ramekin) a button size dot of the smoked salmon puree. Then half fill the cup with scrambled egg and top with beetroot cream foam

Courtesy of