Everyone has probably made scrambled eggs at some point, I know I have many times. They are always palatable, but I wouldn’t ever say I’m proud of those eggs. Now I lean more towards making a fried egg or an omelette, but once I started making Gordon Ramsay’s scrambled eggs, there is really no reason to waste your time with watery, overcooked scrambled eggs ever again.
These eggs do requires an ingredient you probably don’t usually put in your eggs -crème fraîche. This however is what makes these eggs so awesome, creamy and perfect. The main points that Ramsay makes are:
- Don’t add salt to eggs until they are cooked
- Don’t scramble them ahead of time — scramble as they cook
- Stir constantly like it’s a risotto
If you follow all of these rules, you will have amazing eggs and this is how.
1/2 tablespoon butter (approximately)
1 teaspoon crème fraîche
3 tomatoes still on vine
2 or 3 small shiitake mushrooms caps
thick piece of toasted bread – sourdough would be ideal
Crack eggs into a medium size pot. In a separate small skillet, add a touch of oil, add tomatoes on vine and mushrooms, Season with a pinch of salt and cook in medium low heat. Also, toast bread at same time.
Meanwhile, add pot of eggs to a burner over medium heat. Begin to stir eggs with a spatula. Continue stirring for a minute or two, or until they are well mixed. Remove eggs from heat and stir for about 30 seconds and place back onto heat. Continue stirring until eggs begin to set and clumpy, but are not completely cooked. Remove from heat again and stir for another 30 seconds and then fold in crème fraîche.
Serve immediately with mushrooms, tomatoes and toasted bread. Season with a pinch of salt, and pepper if desired. Enjoy!!