how to

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.

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Brussels sprouts get a bad wrap, don’t they? When made poorly, they are bitter, chewy, and tasteless. However, if you have ever ordered Brussles sprouts at a restaurant, you know they have lots of potential! Most of the time its bacon that gives Brussels sprouts so much potential. But it doesn’t have to be that way!

Well, other than bacon, there is a reason why restaurant Brussels sprouts are so much better and it all comes down to how they cook them!

I’ll get to that in a second, but first lets go over how to prepare them.

I like to start by cutting all my sprouts in half first. I cut off the little nub of a stem, then cut them in half. If there are some dirty or ragged out layers, I peel those off so I have a nice clean Brussels sprout.

Cutting them in half is just one way you can prep Brussels sprouts. You could leave them whole, but I find that they don’t always cook all the way through. You could also shred them to add to a salad or saute them in a little oil to get nice and crispy.

Now lets get to how to cook the sprouts.

The trick is blanching the Brussels sprouts first. Blanching them all but eliminates the bitterness that these sprouts are known for. To blanch them, I drop the sprouts into a pot of boiling water for a couple minutes. You will notice that the green will become a bit more vibrant after they have been blanched. Then I immediately drop them into some ice water to stop the cooking process.

After they have cooled, I drain off all the water and pat them dry. Then I drizzle them with some oil and sprinkle on salt and pepper.

My favorite way to cook Brussels sprouts is to saute them in a cast iron skillet. The outer layer becomes nice and crispy and then I drizzle in some balsamic vinegar which reduces and forms a nice caramelized glaze on the outside.

I promise, if you follow these steps your Brussels sprouts won’t suck! And if all else fails….add bacon.

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How to Make the Perfect Scrambled Eggs

HOW I MADE THEM

How to Make Brussels Sprouts That Don’t Suck

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