While this might sound startling to you if you literally have never cooked scrambled eggs before, you don’t have to panic. Even if you’ve cooked scrambled eggs a million and a half times in your life, you might be wondering how on the actual planet is there a way to do them “fancy”.
These are only fancy scrambled eggs because Gordon Ramsay (via my watching Food Network) taught me how to make these. I don’t go as extreme as he does using creme fraiche and what not. Therefore, my fancy scrambled eggs are not all that fancy. Gasp, I’m a fraud.
Well, maybe not . . . When’s the last time you’ve put any extra thought into scrambled eggs? This method truly does change the end result.
Step One:
I can’t remember exactly what Chef Ramsay does first, but this is what I do (jeez, i’m already veering from the recipe). I heat up the pan and melt the butter (coconut oil for me when I’m avoiding dairy)
Step Two:
Crack them eggs right into the pan and start the stirring that will not stop until the eggs are cooked. Don’t give them even a second to cook before you start stirring them. I use a spatula to stir and scramble them. You have to do it constantly. If you want a richer flavor, add a tablespoon of butter to the eggs right after you’ve first scrambled them.
Step Three:
Spend about 20 seconds stirring on the heat, then move the pan away for 20 seconds and continue stirring. Do this until the eggs are what you recognize as scrambled, but they should look wet, maybe even slightly under-cooked. That’s when they’re ready. Season AFTER they have cooked. Chef Ramsay would slap the spatula out of your hand if you put pepper on raw eggs. It makes them gray and ugly.
Then you’re done! Well, that is if you don’t need to grab your Frank’s Red Hot sauce and drown your “fancy” eggs in the cheap condiment as I do. Hey, I’m from Buffalo. I can’t help it. We’re home of the heartburn and bad sports teams (Bills mafia, don’t come for me, you know it’s true).
Until next time,
Julia
Fly with Time 