I wanted a light and fluffy topic for tonight, so what better choice than...scrambled eggs? Yes, I'm serious, we're talking about scrambled eggs tonight. Only these eggs aren't quite so light or fluffy. Follow me below the crème fraîche...
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Scrambled has always been my favorite way to eat eggs. Unfortunately, good scrambled eggs seem to be somewhat hard to come by, especially in many restaurants that are fond of serving unseasoned chopped omelette and calling it a scrambled egg. I used to think I knew how to make a great scrambled egg at home with milk, salt, and pepper. That is, until I watched this video that went viral a while ago, which humbled me something fierce. Oh yes, it's Chef Gordon Ramsay. There is something awe-inspiring about watching a master chef prepare such a simple dish. Watch him work his magic on these eggs and observe as your life is changed (only a slight exaggeration):
This blogger just about nails it on the above technique:
I invite you to try these eggs for yourself, but I must warn you that this is perhaps too quick a path to enlightenment. You will awaken parts of your mind without meditation, without years of philosophical tail-chasing, and without psychotherapy or even psychedelic plants. Be sure that you are ready for this. If not, this may help: Tibetan Book of the Dead.
Yeah, they're that good.
If you couldn't watch the video, here's the gist, and making creamy, amazing scrambled eggs really couldn't be easier. Crack three eggs into a pan with a bit of butter. Do not season them. Turn the heat on high and stir relentlessly with a rubber spatula. When they start to cook, take the pan off and continue to work them. Put them back on the heat. Take them off again. Put them back on. Take them off. Keep stirring. Soon, the heat in the pan will be enough to cook the eggs without the heat. When the eggs are cooked, remove from the heat and work in about half a tablespoon of crème fraîche (sour cream, which I use, is a perfectly acceptable substitute), which will stop the cooking and give it an added creaminess and flavor. Then, salt and pepper and add finely chopped fresh chives (I usually use green onions, since I always have them in my fridge).
Regardless of whether or not you make the eggs Ramsay's creamy way, there seem to be a few basic egg principles that are not often respected:
1. Don't whisk or season the eggs beforehand. Eggs should be stirred in the pan, and seasoning always comes after cooking. If your scrambled eggs are watery, it is because this rule has not been followed, as whisking and salting breaks the eggs down.
2. Don't overheat your pan, or your eggs will overcook and dry out.
3. Stir, stir, stir.
And I thought I knew how to scramble an egg--then, Gordon Ramsay comes along and tells me I'm full of crap. I guess sometimes it doesn't hurt to be schooled on the basics.
I tried Ramsay's scrambled egg method and will not be going back to the sad scrambled eggs of years past. I've been eating these creamy, delicious eggs regularly ever since. I'm having them tonight, in fact, for breakfast-for-dinner.
It's no Michelin-starred dinner, but I'm not complaining, and these eggs certainly take the whole plate to the next level. Thanks, Chef Ramsay.
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