Soft Scrambled Eggs

Directions

1. 1
   Heat a circulating water bath or a pot of water set over medium heat to 162.5F (72.5C).
2. 2
   Whisk the eggs together with the milk and salt.
3. 3
   Cut the butter into small chunks and stir into the eggs.
4. 4
   Pour the egg mixture into a vacuum or zip-top bag and seal.
5. 5
   Place the sealed eggs in the water bath and cook for 25 minutes.
6. 6
   Remove the bag from the bath and shake the contents.
7. 7
   This will bring the butter into the eggs and create the small scrambled curds familiar in scrambled eggs.
8. 8
   Serve immediately.
9. 9
   For a more decadent preparation, pour the contents of the bag into a whipped cream canister and aerate with one nitrous charge.
10. 10
    Shake the contents thoroughly and then extrude the eggs.