I saw this video originally about a week ago. Few days ago was making some eggs and decided to try his technique for the eggs. I did it on low heat just to be safe. I stirred the hell out of them eggs no joke because it took a while, but it was on lowest heat. In the end the eggs as as creamy as Gordon said they would be. Nothing burned in the pot. But damn creamy eggs was to be had and tasted damn great. So thumbs up. But man, did i stir dem eggs!
I did it this way and found that the whites were still not cooked through, slimy. I would kind of mound it together and take it off the heat and give each side a minute or so untouched so they'd get done. Put the sour cream in and mix it up and they're still nice and creamy. So not quite like Ramsays but pretty close.
I wasnt sure abt the runny eggs. But tried it and love it. My mom prefers crispy fried egg but even she liked the creamy texture. Definitely worth the try.
It’s pretty easy to mess up toast. If the bread is a bit more stale than normal and you don’t change the toaster heat beforehand it will burn. He probably didn’t think of it because he was busy in front of the camera and the eggs were the main part.
I have to admit. For a long time I’ve always liked my scrambled eggs a little overcooked but I’ve been doing Ramsay’s recipe for a while and I actually like it a little more than the usual way I used to do. Also I was never able to find some creme fraîche at the store. Instead I’m using some Greek yogurt plain and it has the same texture and taste good👍🏾
Okay so... Since I've found this video I've been practicing my scrambled eggs from time to time, and tonight I've been able to make pretty good ones (awesome tbh ^_^). Remember 2 things : 1st : butter : be as generous as Gordon is, that's important. 2nd : the most effort you put into your eggs, the best they are. Take your time, mix them while off the heat many many times during the process to get them cooking slowly and obtain a fine texture, as creamy as you can. Season at the end as he recommands, you can even use a bit of olive oil (the famous one!) and it's... just wow. You'll notice it's incredibly worth being zealous on the effort given and time taken. Don't stop mixing! I really need to make more of these right now. *afk*
HAHA Its weird isn't it? But hey don't knock it until you try it, I typically had eggs the traditional way we have them here in the states, but after trying them this way they are amazing. I was licking the pan! Definitely try this out.
My scrambled eggs turned out so delicious, creamy, and luscious after following the recipe and technique. I didn’t have crème fresche so I used 5% cream.
Finally tried making eggs like this. I saw this video years ago and kept saying id do it and didnt until today. I didnt have any sour cream but i threw in cold shreded cheese to help stop the cooking and wow. These are the best eggs ever.
Sherman The Vlogger Eh, it depends what you define as " perfectly" cooked. I personally don't like these eggs because there just too mushy for me, I like my scrambled eggs more dry.
I just put a splash of milk in the eggs and whisk them well until uniform and frothy, salt then cook in butter at medium heat until firm without over stirring because I like big fluffy pieces of egg. They come out soft, moist and buttery but not rubbery or slimy. I might try adding a spoon of sour cream though and see how I like it.
I'm sure Gordon knows what he's talking about, but I think Devon Larratt's morning breakfast for himself using 1 butter stick, 8 eggs scrambled, a half a bag of Doritos, and topped with a can of beans sounds delicious! (And probably 10 pancakes smothered in butter and Canadian maple syrup!) Now THAT is what I call a breakfast!
+Guy Fieri how? they're both using eggs, and they both use some amounts of butter/oil. Maybe sure with the addition of creme freshe or slightly extra butter for a more creamy finish but hardly that much over.
So I watched Gordon’s version and Jean Pierre Jp adds salt and lets it sit for 15 minutes to devolve salt in eggs. He beats eggs then adds butter and puts eggs in pan adds 1/2 ounce of Soda water to make it fluffy an cream. So many versions of perfect scrambled egg
I've been trying to find a substitute for creme fresh. It's kinda damn difficult to find in my Country and rather expensive. Although not that expensive, it's just not as inexpensive as the other ingredients.
You can make creme fraiche with 2 cups heavy cream and 1/2 cup cultured buttermilk. Mix together in a mason jar, put the lid on loosely, and leave at room temp (somewhere in the 70's F) for 24 hrs, then refrigerate for at least 24 hrs. 3 days is better. Lasts in the fridge for about 2 weeks.
I usually order meat Medium or Medium-Well. Other folks in my family do Medium-Rare and Well-done. And, yeah, I love Ramsay's "Cheek=Rare, Chin=Medium, Forehead=Welldone :D
I don't doubt those would be good, but I like my scrambled eggs WAY more simple than that. Just some salt and pepper will do. He didn't need to go all out like that.
you prefer mediocre scrambled eggs over fantastic scrambled eggs? ever since i tried his recipe i have NEVER gone back to how i used to cook them, you really should give it a shot you wont regret it
