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 cr√®me 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.