2013-11-02 10.40.41 2013-11-09 10.54.56

Remember this post about scrambled eggs? Hah! Of course you do.

I have since experimented with different combinations – although quite frankly I’m happy to eat this straight out of the pan. I wouldn’t do that, especially because it would keep on cooking in there. That’s the main reason actually.

And so I had my scrambled eggs mixed in with ricotta because I ran out of sour cream – and it worked.

Then I had them without adding anything else (butter and eggs only) – layered on smoked salmon on top of toasted bread – and it worked.

The next time it was eggs with ricotta topped with slices of Brie and freshly ground pepper. Guess what?

Of course it worked. This has become my Saturday staple breakfast (lunch/dinner). One day I’ll get fed up of it.


I rarely have time or the appetite for a proper breakfast during the week. I dream of being organized like that one day, of being a morning person and waking up with enthusiasm, but in the mean time I will stick to treating myself to breakfast (or more realistically brunch) in the weekends or on days off from work.

And finally.. I did it ! I finally made Gordon Ramsay’s eggs… sublimely scrambled and as divine as they look in the video. I absolutely recommend trying this at home.

If you’re making scrambled eggs the first rule to keep in mind is that you need to keep the time in between cooking and consuming to a minimum, so you will want to prepare the rest of your plate (if any) beforehand. Scrambling the eggs will only take a few minutes and your toast / fried tomatoes / sausages / coffee etc need to be ready for the eggs at the point when they are ready. Also, whilst making the eggs (as you can witness in the video below) you will not want to give something else attention.

You might be thinking: why all this fuss just for making scrambled eggs? Make them. You’ll see.

You will need (per person):

2 or 3 eggs

a tablespoon of butter

a tablespoon of crème fraiche (or cream cheese)

Do not whisk the eggs beforehand (now this is a step I wouldn’t have thought of…)

Place the eggs and butter in a small deep pan and place on the heat, start to stir with a wooden spoon and break up the eggs whilst the butter melts. Now you’re going to perform a little on-heat off-heat dance, the main aim being to use up the pan’s heat without letting it overheat and thus overcook the eggs. And you’re going to need to use your eyes to judge when it’s the right moment to do this. The comparison to cooking a risotto is right – aside from the continuous attention, just like you need to know when and how much fluid to add, you need to know when to decrease the heat from your eggs. The trick is to cook them to a 85-90% ‘doneness’ and let the residual heat cook them to perfection in the last minute whilst continuing to stir. When you think they’re about to solidify too much, add your cr√®me fraiche to cool the mixture down and (you’re not done yet) keep stirring. When you’re happy with the consistency, add salt and pepper to taste. You may also like to garnish with chives or dill (or as my friend Lara suggested, a drop of truffle oil).


Watch the video from Gordon Ramsay.