To everyone saying the eggs are undercooked -- they're not. There are 2 separate processes that happen when you expose an egg to heat. One is that it cooks (the chemical structure changes, mostly the proteins undergo denaturation) and the other is that water content boils off and leaves the eggs. In other words, the eggs both cook and dry out. Most people are used to seeing these 2 processes happen together so they associate dry eggs with cooked eggs and wet eggs with uncooked eggs. This is false. By controlling the heat (putting the pot on and off the stove, or just cooking in a controlled heat keeping the temp under boiling point) you *can* cook the eggs without losing the water because water boils at 100C and the eggs cook at around 50C. That being said, every person is entitled to eat what they like even if others deem it overcooked, undercooked, whatever.
Tried and it’s the truth!! Best method for delicious creamy scrambled eggs. I use a variety of cheeses. If I go with a hard cheese, I finely shred it so it melts and incorporates faster.
Those eggs are pretty egg-celent 😉 but in all seriousness, these eggs are so yummy and perfect with Swiss or any cheese! I personally enjoy this dish in a sandwich.
Some people like the striation. I would prefer powdered "mashed" potatoes vs chunky homemade from scratch. I prefer my scrambled eggs not to be similar to instant mashed potatoes. Eggs vs potatoes
I've tried this method before. It's good. Michel Roux Jnr has a slightly different take on scrambled eggs and deliberately slowly breaks the yolks after the cooking has commenced in the pan. I recommend trying Heston Blumenthals super faffy - but fun! - bain marie method with addition of beurre noisette at the end. Michel Roux Jnr actually asks new cooks to make scrambled eggs as an assessment as its a good way to understand their cooking style. So many different ways to make them.
Keep up the practice on cutting those chives, make sure u use a sharp knife, choke up a bit on the blade for more control and make swift slicing motions instead of chopping down hard and bruising the herb, and even cuts will come with time and practice
In America we call this under cooked . I also a problem w the non stick and plastic scraper. I imagine there are contaminants and micro plastics consumed in the dish . Cast iron butter and salt . 👍🏻
In America you should just have a broader mind and not assume everything is only 'correct' one way. Your dry eggs are objectively and scientifically blander, and if you ever branched out and tried something different you might realise that it's actually a tasty way to do eggs; however in the US you are legally obliged to pointlessly wash all the protective membrane off your eggs and don't vaccinate them, so I guess you've grown up thinking that eggs *must* be cooked to death or you'll die. The fact is, slowly cooking eggs pasteurises them, and all of your mayonnaise contains a form of this 'under cooked' egg that people are happy enough to eat, and which is fridge stable for weeks.
@@Ansanity I think that's true too, the benchmark for steak doneness was also once determined by how grey the meat was. We now accept medium-rare and even rare as 'done' without scoffing about how raw it is. Most people turning their nose up at soft scrambled eggs won't even have tried them to understand how much of a difference it makes to the flavour
I have sensory issues with anything gelatinous or in this case runny/uncooked eggs. If someone handed me this, I'd vomit without even taking a bite. (I gagged just looking at it in the beginning. 😅) BUT sounds like everyone loves em. Good for you guys! Enjoy ❤️
If a beginner go by these steps. If your burner is gas flame, set between medium to medium high heat. If electric, the use medium high heat. Keep the sauce pan off the heat. You can beat the eggs in the sauce pan or separate bowl and add milk if you prefer it more fluffy. Preferably use 3 eggs and add a tbsp of butter. Have this all put in the sauce pan and then put the pan on the burner. It's okay to let it sit for about 10 seconds or so before stirring vigorously with a simple spatula. Keep stirring with the spatula while moving the pan from the heat to off the heat and then back on the heat. Keep repeating this. Once you start to smell the aroma of well cooked scrambled eggs, then serve based on your preference. If you like it more runny then serve almost immediately. If you like it more rubbery, then cook it for a few more seconds on direct heat - no more than 10 to 15 seconds.
@@sanguinetales Are you seriously trying to tell me Crème Friache isn’t fresh fucking cream? It’s literally made of cream, and it literally means FRESH CREAM.
Someone made eggs for me last week like this & as soon as i put them in my mouth i literally gagged 🤢. It's not the taste, it's the consistency. Certain things just gross me out. Now i love poached eggs so figure that one out. 🤷♀️
U didn’t add salt cause it’ll make it watery yet u didn’t even cook it all the way and added a lot of heavy cream lol it may not have been watery but it was most definitely liquidy
I like to add unsweetened greek yogurt to my scrambled eggs instead of cream and top with some finely shredded sharp cheddar cheese when plating but otherwise I follow this method
For this style of scramble egg it actual better to add some salt and seasoning before frying. Breaking down the eggs liquefying first makes it more creamier. So ignore Gordon Ramsey on this one.
I am not picky and generally like eggs. I even make amazing scrambled eggs. I use Ramsay’s recipe and changed a couple of things. However for some reason scrambled eggs are gross to me and I don’t know why. I just don’t enjoy them and it makes me sad because it’s probably the easiest way to enjoy a healthy breakfast :(
Gordan's "don't salt your eggs until done" has been debunked at this point; check out work from Kenji Lopez Alt on this, or Daniel Gritzer with Serious Eats.
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Yes, I hate the runny egg. & you guys are KILLING me with the onslaught of scrambled eggs shorts, usually inspired by Ramsay and then completely knocking him off. Give this **** a rest already. This like video no. 1000.
I can't stop my eggs from getting stuck on the pan. And I stir constantly and even used cooking spray. Eggs are hard to cook without them getting stuck onto the pan. But that's me
