Melt butter for 2 min/50°C or 120°F/speed 1/MC on.
Add cream, milk, eggs and salt to the melted butter in mixer bowl and blend for 20 sec/speed 3/MC on.
Divide mixture evenly into the two Snap Lock sandwich bags and half seal the bags.
Roughly wash mixer bowl.
(TM5 only) Add 1,700 g or 60 oz water to mixer bowl.
(TM31 only) Add 1,400 g or 49 oz water to mixer bowl.
Take one bag at a time and slowly immerse in the water to squeeze excess air out of the Snap Lock bags and seal them, taking care not to let any water inside.
Put Snap Lock bags in to the internal steaming basket and set aside.
Heat water for 8 min/80°C or 175°F/speed 2/MC on.
Add internal steaming basket containing Snap Lock bags to mixer bowl.
Cook for 14-15 min/80°C or 175°F/speed 2/MC on.
After 7 min, stop mixer and massage egg mixture to ensure even cooking taking care not to burn yourself!
When cooking has finished, check eggs are cooked to your liking and serve immediately by breaking up mixture lightly onto plates.
Serve with freshly cracked black pepper and an additional sprinkling of salt. Enjoy xx