In fact, both my husband and I really enjoyed Ramsay’s chives studded custardy eggs. If you haven’t watched the video, watch the video to understand why I adapted my methods to his recipe which did not disappoint in the least bit. Needless to say, cooking Chef Ramsay’s eggs were in order, and somehow I did resist getting up out of bed and fell asleep thinking about how I would prepare the eggs the moment I woke up, which I did. I like to cook efficiently without compromising flavor or texture. Ramsay prepared his eggs in a saucepan with whole eggs and butter going back and forth with the heat while mixing them until the butter melted and the eggs looked like traditional mixed raw eggs. It seemed a bit unnecessary and intentionally so Gordon Ramsay-like -interpret as you will. The only thing I did not like about how Ramsay made his custardy eggs was his technique. I debated with myself whether or not I should go down to my kitchen and make myself some Gordon Ramsay eggs because my curiosity became a mild obsession since I knew I had all the ingredients on hand except for crème fraiche (for the record I never buy crème fraiche), which was fine because I had heavy cream and plain Greek yogurt. However, after watching how everyone ooh’d and ah’d over his eggs I was not only curious, I was determined to find out for myself. Ramsay went all chef-y using crème fraiche and a cooking technique I thought “whatever”. The only difference between how he and I prepare eggs is that I like to mix the raw eggs with a tiny bit of heavy cream to make them lighter in texture. Jamie Oliver prepared scrambled eggs how most people do. Watching the video last night between who had the better scrambled eggs, I was instantly intrigued by Ramsay’s take on one of America’s favorite breakfast dishes. No one likes overcooked, dry scrambled eggs, and the difference usually comes down to mouth-feel. But I did because a lot of people understand this truth… there is a difference between good, bad, and great scrambled eggs. Some people thought it was ridiculous I included a scrambled eggs recipe in my cookbook. But let the record show I was victorious in staying in bed last night. Sometimes this works, most of the time it doesn’t. Only stupid people (raising my hand), lie in bed late at night looking at food-related internet stories and social media posts believing they are above the temptation to get up out of bed and go to their kitchen to satisfy an internet food-induced craving. So, like the weirdo I am, there was a strong desire to make Gordon Ramsay’s scrambled eggs recipe at 1 am. To understand how strongly I feel about this, I included a recipe in my cookbook on how to scramble eggs correctly because as simple as this may seem, to make soft, melt in your mouth scrambled eggs there are some basic principles a cook needs to adhere especially in the art of not overcooking eggs. I have this weird history with scrambled eggs because everyone eats them, but most people never make them right. Of all the different types of food, people are tempted by scrambled eggs would never make it to the top of anyone else’s list except mine. Gordon Ramsay scrambled eggs and who made it better. Next Level Chef is on Wednesday, January 11, 9pm, ITV and ITVX.Scrolling through Facebook last night there was a Gordon Ramsay eggs video story on my feed about Jamie Oliver vs. Gordon serves the scrambled egg on sourdough toast, and adds flat-top mushrooms and vine tomatoes. And there we are, the perfect scrambled eggs." "Then I'm going to put a bit of chives in there – it just lifts the flavour of the eggs and makes them a little bit more sexy. He said: "Now I'm going to season it with a bit of salt and pepper. Now that your eggs have a velvety texture and are slightly cooled, you can season it with salt and pepper. He explained: "It makes it a little bit cooler and brings down the temperature of the eggs." Finishing touchesĪfter this, Gordon recommends adding a dollop (half a tablespoon) of crème fraiche, which will stop the cooking process. The residual heat from the bottom of the saucepan will continue cooking the eggs. You'll notice that the mixture becomes thicker, which is when you should take it off the heat completely. Take it off the heat, put it back on the heat, take it off the heat." Gordon explained: "The secret behind the scrambled egg is to start it on a generous heat. The secret to not making your eggs rubbery, is to start them on a high heat, but then keep taking them off the hob, and back on again.
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