Scrambled eggs are one of the simplest things we can make in the kitchen and are always a treat to have for breakfast. Most of us have probably made these before—all you need to do is get a few eggs, scramble them up with a whisk or a fork, throw them in a pan and voila, you’re done, right? Although making a basic scrambled egg is something anyone can do, there’s still plenty of mistakes you can make, mistakes like overcooking the eggs, overworking the eggs or over-seasoning them. Fortunately, professional chefs have taken all the guesswork out of the process for us.
With no further ado, here is Gordon Ramsay’s recipe for absolutely perfect scrambled eggs (complete with some sides as well).
Here’s what you need:
- 6 cherry tomatoes (on vine)
- 2 large mushrooms
- sourdough bread
- creme fraiche
- salt and pepper
- olive oil
Here’s what you do:
1. First, get a pan on low heat and throw in a little olive oil. Next, put in your two large mushrooms flat side down along with your six cherry tomatoes that are still on the vine. Next, slice a thick piece of sourdough bread and throw it in the toaster. Ideally, these can cook on low in the background as you prepare your eggs!
2. In another pan or pot, get three eggs and crack them directly in the pan. Do not salt them at this stage! Throw in a tablespoon or two of butter and begin to work the butter and eggs together with a spatula over medium-high heat, constantly working the ingredients together.
3. As Ramsay says, treat your eggs like a risotto. Keep working them the whole time and don’t let them stick to the surfaces or edges. Once the eggs start getting thick, take the pot off the heat and stir it again. After that, put it back on the heat and repeat this process three to four times.
4. Once you’ve done this a few times, take the pot off the heat and add half a tablespoon of creme fraiche and stir it in. Add some salt and pepper and some finely chopped chives as well. Fold all the ingredients in and the eggs are done!
5. Finally, take your tomatoes and mushrooms out of the other pan as well as your finished toast. Load them all onto a plate and carefully drop your eggs onto your toast!
If you’ve tried this recipe yourself, what did you think? Do you have your own method for making creamy scrambled eggs? Tell us in the comments below.
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And here is another great scrambled egg recipe from a YouTube chef!
Ahhh! The egg. Perhaps single-handedly one of the most versatile foods on the planet, eggs go great in just about anything. Not to mention they have a ton of culinary uses.
From binding loose ingredients together, creating fancy whipped dessert toppings, to adding an extra amount of fluff to thousands of different fillings and baked goods – there’s not a lot that an egg can’t be used for.
Of all the amazing things that eggs are good in, though, there is one dish that everyone seems to love the most when it comes to them.
While it’s pretty hard to get by in life without learning how to cook them (being the very first thing that most people learn to cook), not everyone learns how to cook them the right way.
And believe us – not all scrambled eggs are created equal!
Oftentimes, people don’t even realize there is a right way to cook their eggs. As long as they’re not runny they’re good to go – right? Nope!
As it turns out, there are a few tips and tricks to keep in mind when it comes to cooking up the perfect scramble- and not something that looks like the one below.
Thankfully, though, one woman has taken to YouTube to correct the ineggspert way that people are scrambling their eggs, and they couldn’t be more grateful for it.
World, meet Amy. She runs a relatively popular cooking channel on YouTube where she teaches people the basics of making everything from the perfect cocktail to how to use your Instant Pot to get the perfect textured rice.
Of all her videos, however, one seems to stand out among the rest – “How to cook Perfect Fluffy Scrambled Eggs”.
While we all know the basics of cooking scrambled eggs – crack eggs, scramble, and cook – it seems that there are a lot of “hacks” and “tips” floating around out there that do more harm than good when it comes to making a picture-perfect scramble.
Fortunately, Amy’s video is about what not to do just as much as it is about what to do.
She starts out by cracking 6 eggs.
Six eggs is enough to feed between 2-3 people, depending on the size of their appetite. Obviously, start with less or more depending on your group size.
Regardless of how many eggs you plan to incorporate into your scramble, the technique for getting what Amy calls her “no-fail” fluffy scrambled eggs will be the same.
And the first important things to pay attention to is how you scramble.
One of the first things that Amy notes where people go wrong is by scrambling your eggs up after they’re in the frying pan. Why? Because they cook too fast to get a truly good scramble on them.
That’s why people who do this often don’t get a consistent, creamy, yellow color to their scrambled eggs.
As the egg cooks up before they have been fully scrambled, the whites will start to solidify and you’ll have white bits of egg glaring back out at you like eyesores – not to mention that they will lose all of their fluff-factor.
Instead, Amy explains that you should always beat your eggs before adding them to the pan- and to beat them well.
How well you beat your eggs will have a lot to do with how fluffy or flat they come out looking. Our friendly cook in the video uses a simple fork, but there’s a reason a whisk was always one of grandma’s most-loved kitchen utensils.
The thin wires of the whisk perfectly break up the thicker parts of the yolks as you beat, and the more you whisk or beat your eggs, the more air that gets incorporated into them.
Obviously, the more air you have in your eggs, the fluffier they will be.
The next most important thing to note is that you should only cook your eggs over low heat.
Amy says never to cook your eggs over high or even medium-high heat- unless you want them to cook too fast and come out with a rubbery, flat-looking texture.
Once you’ve got your eggs beaten to a frenzy, it’s time to add them to the pan.
As noted earlier, it’s very important to cook your scrambled eggs over low heat if you want them to turn out perfect and fluffy. But, how you stir your eggs as they cook is equally important to pay attention to.
Amy notes that while people’s first instinct after pouring eggs into a pan is to start scrambling, you actually want to wait a while before you stir them up.
Once your scrambled eggs begin to set, then you can take a spatula and slowly pull or push the cooked eggs from around the edges and move them inward, toward the center of the pan.
By doing it this way, your eggs will cook up into beautiful, fluffy folds rather than breaking apart into flat, big chunks, as in the first photo.
Keep pushing the cooked eggs inward and allow the liquid to flow outward toward the edges.
Once most of the eggs have cooked, start slowly folding the fluffy mass on top of itself to help cook off the rest of the liquid so they aren’t runny.
Once you have your eggs looking fluffy and mostly cooked, gently turn them out onto a plate where they will finish cooking.
Contrary to what many people believe, Amy says that now is the time to add your salt and pepper, or any other topping you have in mind to your eggs.
To learn more of the nifty tips, tricks, and golden bits of wisdom Amy has to offer, check out her channel at Amy Learns To Cook.
To see how she executes her “no-fail technique” for perfect fluffy scrambled eggs, watch the video below.
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Source: YouTube/Watch The Daily