He’d probably just yell at him. Every time someone tries to replicate his scrambled eggs recipe he always yells at them despite it looking like (at least to me) they’re doing it exactly how he instructed.
@@Kuro-bh8mr I think its one of the Masterchef seasons. Gordon demonstrated his scrambled eggs to the contestants, and they were told to make a scrambled egg. One of the contestants did it to this consistency, but Gordon scolded him for making it too watery. Though it looked the same as Gordon’s demonstration.
I mean, I like my eggs creamy like that too. It's best when you spread it on toast or a bagel. Runny eggs is literally a thing anyway, so it's not raw, it's runny.
I always thought eggs like this were weird but once I tried it I made it like this everyday for a month straight because I couldn't get enough of them!!!
You have to make scrambled eggs like marco pierre white. He was Gordons mentor for some years and also has his own scrambled egg method, which is a lot different from Gordons. There is a video called „Gordon ramsay vs marco pierre white scrambled egg battle“ or something like that and it’s hilarious.
Gordon is just phenomenal in his own way but I tried these and I felt they where undercooked 😅😅 put them back in to my own professional chef perfection 🐐
I use a good knob of butter (about walnut-sized per egg) plus milk, and heavy cream instead of crème fraîche. Lowest possible heat, quick stir to break up the yolks, but otherwise I just keep them moving with the spatula-but gently, not insanely, like Gordon. Season to taste, during cooking (I like them with salt, powdered garlic, cayenne pepper, and any herb of choice). It can take around 10 minutes, and I turn the heat off halfway. The second half of cooking time, I'm just adjusting for texture, as the eggs continue to cook in the residual heat. Family favourite.
To speed up the process, towards the end of cooking, add and extra egg and continue cooking, that’ll make them fluffy and still runny but no enough to fall off so it’s perfect for toast.
I watch your channel because i like cooking and i want to improve my English in the same time but you speak quickly 😅 but in the end you said "in the name of Allah بسم الله "
I cook my eggs this way every time. It’s more so about your seasonings for the most part as far as taste but this does make the eggs very fluffy if you keep cooking till the wetness goes away.
The intention is to pour them over toast points, or a crispy bread. I make this his style often, just cook until their consistency looks more spoon worthy.
Yeah I agree with cooking it more, I usually cook it just a little more to get some more texture. But I like them a lot, very easy to make when I’m busy.
I like my scrambled eggs like this. I might cook them for 5-10 seconds longer. The residual heat in the pan keeps them cooking. I also save some of the butter to put in at the end. I don't use crème fraiche. Wonderful with excellent toasted bagels, good European butter and smoked salmon!
I’ve made them and haven’t gone back to old scrambled eggs. Haven’t actually used the cream he uses but I use yoghurt and that seems to make delicious eggs
My daughter told me the other day she wants to try it. It looks too complicated tbh lol. I just made a scrambled egg now and it hit the spot no bells and whistles just some butter salt and pepper 😂
my mom used to make me scrambled eggs for me all the time when i was young, but the thing is she didnt even know its scrambled egg. she just do it since teen age
I love this recipe, but I always use a double boiler method. Then you don't need to worry about scorching or drying out the eggs. I would push the eggs for about another 10 possibly 15 min. pictured. YES, they are divine. I want the eggs a little fluffier and will still have a creamy consistency.
Living in Asia where raw egg is normal for so long, now I am like...and what was the fuss all about back in America??? But still for some reason... I don't trust the cookie batter 🤣
