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.
DONE!

Scrambled Eggs

Eggs are amazing; their versatility, endless; their culinary requirement, a necessity. They take up little storage room and their shell is their own packaging! They are a powerhouse of protein, vitamins and amino acids. A large egg is only about 70 calories. They are, in fact, one of the healthiest foods to eat.

The "scramble" in scrambled eggs is a bit of a misnomer. You only want to "scramble" the eggs before cooking them. Once they hit the pan, you want to FOLD them so they keep their light, airy texture. I prefer mine on the custardy side, not overdone.

The addition of three ingredients elevates this humble food to a more adult level: cream cheese, green onion, Tabasco sauce. I used a chive/onion-flavored cream cheese, but plain is fine, too. (Scrambled eggs with a glass of Champagne is a killer!)

• 3 eggs
• 1 teaspoon finely minced green onion
• 1.5 tablespoons cream cheese, room temperature
• 4-6 drops Tabasco sauce
• Salt & pepper to taste

In a small bowl, add the green onion to the cream cheese and blend well. Set aside.

In another small bowl, beat/scramble the eggs using a whisk or hand beater until lemon in color, light and frothy and no egg white is visible. Mix in Tabasco.

Melt a bit of butter in a non-stick pan over medium-low heat. Add egg mixture and then dollops of the cream cheese mixture. When eggs begin to set, begin folding with a spatula and gently working in melted cream cheese. 

Eggs should still appear a bit "wet" when done. Slide onto a plate. Salt and pepper to taste.

Notice the "folding" ripples
and the creaminess of the cheese.

Notes: I used Kraft Philadelphia Cream Cheese flavored with onions and chive.

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