What is the secret to creamy "London" scrambled eggs?!

Question

Mr. PennyG and I were in London late last year and he still speaks wistfully of what we now refer to as "London" scrambled eggs. We stayed at the Grosvenor House (JW Marriott, central London) and had access to the executive lounge for breakfast each morning. They set out a lovely spread, including these scrambled eggs, in a small buffet-type setting. Also, when we were leaving, we had the same type of eggs at the American Airlines executive lounge at Heathrow (pre-made in buffet pans). We have never had anything like them here in the U.S.!

I have not been able to replicate these eggs! I have tried using heavy cream and slowly cooking them over a double boiler, etc. Is there a special secret?

Answer

hello from London - well our cream is different, but often we just use butter and a splash of milk.

Answer

Lots of cream, low heat.

Answer

It may be just the difference in the eggs themselves is a big part of it- what the chickens eat, how fresh they are, etc. 
I'm also wondering if the egg temperature could be a factor since in the uk eggs are stored room temp- are you letting your eggs come to room temp before cooking? 

Honestly it's worth a call or email to the concierge/customer service people at your hotel to ask for the recipe since they have a vested interest in keeping clients happy. 

ETA: 
! 
This might be it..! I don't think they're making eggs stovetop for a large volume for a buffet. This method of making them in the oven might be the way to go (i'm thinking you could do fewer eggs in a smaller pan and shorten the timing, but prob start with six or eight) 
http://www.food.com/recipe/buffet-style-fluffy-oven-scrambled-eggs-for-a-crowd-325569

Answer

Look up Ramsay Gordon's scrambled egg video on youtube. It's basically same as Jamie Oliver's, but he makes the point that you keep moving the pan on and off the flame to control the heat. This is my go to method now. You can get the eggs as soft as you want, and beats spending a half hour over a double boiler. I can't imagine ever doing that.

One point is to be sure there is a critical mass of eggs in the pan. Fewer than four, and I don't think you'd be able to control the heat. Or use a very small pan.

You can also try the "boiled" method. I discovered this by accident when making a recipe for a Moroccan bastilla. You whip the eggs as if for an omelet, but then pour it into stirred boiling water as if for poached eggs. Drain the curds in a colander. You get these soft, tiny curds which I've never seen anywhere else (in the Moroccan recipe, I boiled them in spiced fruit juice! That was pretty delicious). Michael Ruhlman mentions this method in his egg cookbook. 

The oven method sounds like it would come out more like a crustless quiche, but please report back with successful results.

Answer

Thanks, everyone, for the tips, thoughts and links! I am going to work on this and see if I can finally re-create those beautiful creamy eggs. Else we'll just have to return to London to satisfy our craving!

Answer

I took the tips from this thread and the process from the "French-style" eggs in Jamie Oliver's video (thanks, outRIAAge) and came really close this morning! I think the keys are: very low heat and WHISKING (I have never whisked my eggs while cooking them before).

This morning I cooked four eggs (mixed with a bit of milk & salt) over a double boiler set over medium-low heat. I whisked every minute or so - it didn't take that long, MarkC199 - maybe about 10 minutes tops. When they were almost to the texture I wanted, I added butter and whisked once more. They were nearly what we remembered; I could have taken them off the heat just a tad sooner and I think they would have been perfect. You are right, PeanutButterJelloTime - take them off heat just before they are that perfect texture. I really think the whisking is what gives them the texture I remember.

Next time I may try with half & half or cream, if we are feeling particularly decadent.

Takes us back to London somewhat!

Answer

I enjoy soft scrambled eggs and after some few years found this technique that works for me.
 Use low heat !!!!
 Beat the eggs well and add a splash of water before you do.
 Put a bunch of butter in a non stick skillet and heat until the foam goes away - - it takes a bit on low heat (my gas range 3 - 4)
 Add the eggs and use a spatula to stir constantly to obtain small curds. (you're not making an omelette).
 When the eggs are pretty much close to being cooked add a tablespoon or so of heavy cream and continue stirring. 
 Get them off the heat and set only a short time - - remember they continue to cook. If they're likely to sit, get them off earlier. 
 Plate on toast or if your snooty, put back into sterilized egg shells and top with caviar.

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What is the secret to creamy "London" scrambled eggs?!

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