Tuesday, June 24, 2014

Chef Gordon Ramsay's Scrambled Eggs

I like Gordon Ramsay. Yes, he can be a bit intense and just plain mean. But, then, I figure those to whom he's "mean" are those who volunteered for his services and knew full well what they were getting themselves into.

For the past several days I've been watching his "The F Word" series shot in England. I can't get enough. What I'm enjoying most about the series is seeing the real side of Chef Gordon Ramsey. He is devoted to his children and his passion for well-prepared food spills over from his restaurant as he endeavors to educate Great Britain about its indigenous foods and to get women and families back into the kitchen.

I saw him make these eggs a year or so ago. And then Frankie over at Frankie Cooks made a similar version (both videos follow this post), but he did in a frying pan.

I skipped the cream in the original recipe, but a bit of Boursin cheese added at the end would be delightful.

These are wonderfully light and custardy. And, no, they are not raw. The addition of butter keeps them velvety and smooth. The traditional American version can be found here: Kitchen Bounty: Scrambled Eggs

I served them over my skillet bread recipe (I have a new version coming soon that uses semolina flour and powdered buttermilk)

  • 1 small saucepan
  • 3 eggs
  • 1 good tablespoon butter
  • Salt and pepper
  • Chives (optional)

Crack the eggs into the cold saucepan. Add about half the butter. Turn heat to medium. Break yolks and begin stirring with a heat-proof spatula. After about two minutes, you should begin to see "curds" forming. The trick now is to take the pan off the stove and stir a bit using the residual heat from the pan. Continue stirring, scraping the bottom. When just about done, stir in the remaining butter. The mixture should be custardy and not soupy. The whole process should take about 4-5 minutes. Salt and pepper to taste. Plate.

Scrambled eggs.

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