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1
Beat 6 eggs gently with a fork — no more agitation than is needed to unify yolk and white. Season with salt and white pepper. Set a heavy-bottomed saucepan or heatproof bowl over a pan of barely simmering water at 80–85 °C; the base must not touch the water. Pour in the beaten eggs and add the first 30 g of cold butter, cut into small pieces. The surface of the water should tremble, not roll.
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2
Stir continuously with a wooden spoon or silicone spatula, scraping the bottom and sides in slow, figure-eight motions. This is where the dish lives or dies: direct heat or high temperature produces the lumpy, dry curds that are the antithesis of the French method — the bain-marie and unbroken patience are the entire technique. Continue for 12–18 minutes. The eggs will thicken gradually, forming a smooth, creamy mass with no visible curds. The mixture is ready when it holds soft, flowing ribbons when lifted on the spoon, with a consistency resembling thick crème anglaise — pourable, but only just.
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3
Remove the pan immediately from the bain-marie. Stir in the reserved 30 g of cold butter and the 30 ml of double cream. These arrest the cooking and impart final richness. Stir until both are fully absorbed. Taste and adjust seasoning; eggs absorb salt generously. The texture should remain silky and smooth — if the eggs begin to firm in the bowl, they have stood too long.
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4
Serve immediately in a warm — not hot — bowl, or on warm toast. Apply any classical garnish (chervil, smoked salmon, shaved truffle, or caviar) at the moment of service. The eggs continue to set from residual heat and wait for nothing.