Just Eggs
- Prep Time:
- Cook Time:
- Difficulty: medium
- Serves: 4
Description
This is more of a method than an actual recipe. I mean, it's just scrambled eggs. However! These are eggs according to how the master Gordon Ramsay cooks them (from his book [Gordon Ramsay Makes it Easy](http://www.amazon.com/Gordon-Ramsay-Makes-Easy/dp/0764598783)) and since it's more of a technique of cooking rather than a full-blown recipe, I hope he won't mind me paraphrasing the method here...
add to shopping list Ingredients
- 3 eggs
- decent wedge of butter
- splash of cream
- freshly ground salt & pepper
Preparation
1. Break 3 eggs into a pan on the lowest heat possible. Stir to combine the yolks with the whites, then add half the butter. Keep stirring.
2. The trick, according to GR, is to not let the eggs get too hot so occasionally you will need to bring the pan off the heat entirely and give it a stir. When the eggs begin to set, add the rest of the butter.
3. Keep stirring and make sure you don't get huge chunks of egg - break them up if necessary. Finally add a splash of cream or creme fraiche, season with salt and pepper and serve on a slice of thick, toasted bread.
Post a Question or Comment
blog comments powered by DisqusReviews
7/25/12
wanginc says:
This was my granpas method. He was a simple man from Oregon but he made them the same way since ever. I leardnd from him in the '70. Just paprika instad or pepper. If you want even less heat jou can use Bain-marie. I use Bain-marie to make my eggs for Carbonara soft and creamy.
7/25/12
Phrosty says:
An outstanding breakfast. I usually follow Ramsay's version by adding fresh chives and serving over toasted sourdough drizzled with olive oil. Unfortunately, where I live, creme fraiche can't be found, so I substitute with sour cream. Perfection.
7/25/12
RoninChef says:
I tried this recipe -without the cream- when I saw it on youtube.
First thing you notice is the brilliant color of the eggs and then you notice you actually taste egg.
So definitely give it a try.
PS lay some fresh herbs where you are going to place the egg on the plate to add a whiff of then while your guest are waiting to dig in....
7/25/12
oothapam66 says:
yes i read this one, it is more creame and fatty being the butter use with lower flame lead high calories if it is not done on proper temperature leads to texture and odor may not be reach proper flavour fine.instead we can use olive oil bit and instead of use cream we can use the egg moiness with bit of tomatto souce,sprinkling corriender leaves gives more aroma and tasty....thanks
7/25/12
worldpeas says:
i actually stayed up one night watching all the gordon ramsay cooking footage on youtube. here's his video of making "sublime scrambled eggs."
http://youtube.com/watch?v=C1SM73Qi1BQ
you seem to have mastered the method. i spaced out while i tried a hand at it and ended up getting lumpy eggs. i ate them anyway lol
7/25/12
tjr says:
Well, Gordon Ramsay is god. The French always made oeufs brouillé over low heat (and sometimes using a double boiler, depending on how anal you are about it), only they use olive oil instead of butter.
The eggs turn out a lot creamier and less like the scrambled eggs people are used to traditionally (cook eggs for approximately 4 seconds while stirring over high heat).
7/25/12
that's the one! :)
7/25/12
annie2 says:
I do mine the same way but I kind of like mine with a slice of fake-cheese cheese slice in it (at abt the same time as the milk goes in) whic gives it a salty taste and bouncy texture. I know it sounds wrong, but totally delicious!
7/25/12
Endymion says:
The method intrigues me, because I've always melted the butter into a medium-low pan first, mixed up the eggs and cream (usually with a dash of hot sauce) in a cup, and cooked them without messing around with them too much. This allows for bigger curds, so I can cook my eggs to the firmer consistency I like without sacrificing moisture the way constant stirring does.
7/25/12
dunno, why not post up the recipe? to be honest I don't do scrambled eggs that often so I don't have a "usual" style that I do. although I thought the general rule with eggs is to cook them gently?
I guess it also depends on how you like your eggs. This recipe makes fairly "runny" scrambled eggs, which I like, but some people hate and prefer a more solid style.
7/25/12
sumafood says:
You figure these are better than the "eggs cooked in a super hot pan with olive oil" method then? My scrambled eggs usually involve full heat and no longer than 30 seconds in the pan, but these look tasty too.
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