Otto Romer is Breville’s head of cuisine and R&amp;D integration. He was previously the head of development at the Michelin-starred Fat Duck restaurant.

Otto Romer

Low cooking temperatures provide the best safety margins for delicate foods, which is why custards and other egg-based treats are often cooked in a bain marie (water bath), sous vide, or whisked in a bowl over a pot of steaming water. So, it’s no surprise that a technique similar to cooking <a href="https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee">crème brûlée</a>, <a href="https://www.chefsteps.com/recipes/the-quickest-simplest-way-to-make-bomb-cheesecake">cheesecake</a>, and <a href="https://www.chefsteps.com/recipes/crema-catalana">crema catalana</a> would also work well for scrambled eggs. While scrambling eggs over simmering water requires a bit more time and attention compared to <a href="https://www.chefsteps.com/recipes/five-chefs-five-scrambles">other methods</a>, like chef Kyl Haselbauer’s super fast <a href="https://www.chefsteps.com/recipes/kyl-two-minute-scrambled-eggs">two-minute technique</a>, chef Otto Romer’s bain marie method gives you complete control and reduces room for error. It’s easy to cook eggs to your personal preference and very difficult to overcook. Watch as Otto demonstrates his scramble technique in the video below, and then give it a try. You’ll be surprised at just how silky and smooth scrambled eggs can be.

Otto’s Silky Smooth Bain Marie Scrambled Eggs