I know what you are thinking, scrambled eggs are scrambled eggs. It shouldn’t really make a difference how you make your scrambled eggs, they will all turn out the same. But I promise you, making a couple small changes to how you make your scrambled eggs will make a huge difference!
Before learning this method, here are the two ways I would typically make my scrambled eggs:
- break some eggs into a bowl, whip them up with a fork, pour them in a pan and cook them.
- break some eggs into a bowl, pour in some milk, maybe add some cheese, pour them into a pan and cook.
Sure, they turned out fine. I mean, is there really a better way to make them? Well, Gordon Ramsay taught me that yes, there most certainly is.
HOW I MADE THEM
Instead of cracking the eggs into a bowl and whisking them up first, I cracked the eggs directly into the pan while it is still cool, then I turn on the heat. I add a bit of ghee (or clarified butter) and start whipping them up with my spatula.
I continually stir them with the spatula while moving them on and off the heat.
Once the eggs are just about cooked, I add in some sour cream and whip that in.
At the very end I add in the salt and pepper, and maybe some cheese if I feel like getting crazy (which is 83% of the time).
The resulting eggs are super creamy and fluffy! I know it doesn’t seem like the Gordon Ramsay method is a whole lot different than how you currently make your eggs, but it really comes down to the order in which the steps are performed. Like adding the salt and pepper at the end instead of at the beginning. Or whipping the eggs in the pan over heat, versus in a bowl before adding them to the heat.
From now on, I will now make eggs any other way. Sure, it takes a few more minutes, but it’s totally worth it.
Also, I should mention that Gordon makes his eggs in a sauce pan. And that’s fine and all, but I have come close to ruining my sauce pans making eggs that way. Eggs have a way of sticking to everything and cleaning up is a nightmare. I will only make my eggs in this pan. The eggs do not stick at all to the pan and cleaning up is a freaking breeze.
- 4 eggs
- 1 tbsp clarified butter (ghee) or normal butter
- 1 tbsp sour cream
- 2 tbsp grated cheddar cheese (optional)
- salt and pepper to taste
- In a cool pan, crack in the eggs. Place pan over medium low heat. Add the butter. Use a small spatula to continually stir the eggs while they slowly cook.
- Once the eggs are mostly solidified, take the eggs off the heat and stir in the sour cream and cheese. Place the pan back on the heat and continue to stir.
- Finally, turn the heat off and stir in the salt and pepper. Let the residual heat finish cooking the eggs.
- Serve immediately.