Monday, October 1, 2012

The Best Scrambled Eggs

the best scrambled eggs
gordon ramsay scrambled eggs
Yesterday, I went over to my friend Roy's for breakfast, and he made the best scrambled eggs. Normally I prefer my eggs fried over easy because scrambled eggs tend to be rubbery or bland, but his were creamy, fluffy, and savory—they're unlike any scrambled eggs I've ever had! Roy originally got the recipe from Gordon Ramsay, but this is also how he learned to make scrambled eggs in French culinary school. They take just a little bit more attention than my regular old scrambled eggs did, but when I made some for Alan, we both agreed they're so much better.

Scrambled Eggs
(Adapted from Gordon Ramsay)

Serves 2

6 large eggs 
3 tbs cold butter
1 tbsp crème fraîche (you could also use a little cream or sour cream in a pinch)
salt and pepper, to taste
a few chopped chives

Break the eggs into a cold, heavy-based pan, add the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.

Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. 

nespresso u vanilla latte

acme bread toast
Roy also served pan-roasted tomatoes and cremini mushrooms, crispy bacon, and thick toast with apricot jam. And for a little mid-morning pick-me-up, we had vanilla lattes. An all-around simple,  delicious breakfast. I'm going to make this all the time now.
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