Recently, I watched a video from the show “MasterChef” of Gordon Ramsay’s scrambled eggs cooking tutorial. Reading the comments, I was amazed by all the criticism– people calling the recipe dumb, saying the eggs looked disgusting, and claiming they’d never cook their eggs that way. I decided I had to find out for myself (and all of you) the real verdict when it comes to Gordon Ramsay’s scrambled eggs.
This is an easy recipe to follow if you’re looking for a quick breakfast in the morning.
Gordon Ramsay’s Scrambled Eggs
Ingredients
Instructions
Crack 6 cold eggs into a pot and add 3 u0022knobsu0022 of butter, then put the heat on high.
Begin stirring the eggs, making sure to scrape from the bottom. Stir for 30 seconds on the heat and 30 seconds off the heat for about 3-5 minutes (depending on how long it takes for your eggs to take shape).
When the eggs begin to take shape, add salt, pepper and the teaspoon of crème fraîche.
Sprinkle chopped chives over the eggs and serve.
#SpoonTip: If you’re using unsalted butter, definitely don’t be shy when it comes to seasoning the eggs with salt.
The Taste Test
I sampled these eggs with my sister, who is the ultimate egg enthusiast. She, and I quote, “would definitely, 10/10 eat them again.” I found that they were some of the best eggs I’ve ever had– yes they were creamy, but they didn’t feel watery and undercooked. You could still chew them without feeling like you were eating tapioca pudding.
After little thought, I decided Gordon Ramsay’s scrambled eggs definitely earned me and my sister’s seal of approval. At the end of the day, let’s not forget he’s a Michelin-star chef, guys– who were we to ever doubt him?