You can't make fluffy eggs if you don't whisk them. Simple as. OP likes dense greasy eggs.
No grease, butter, margarine, or oil gets added. Just try it and report back.
if youre burning scrambled eggs youre doing it wrong.
Don't season with salt/pepper until after you've finished cooking the eggs.
I thought about that, but given the low heat approach, figured it wouldn't matter too much. I'll try the after way just to see if there's much of a difference.
Check out Gordon Ramsay's scrambled eggs recipe.
It's totally worth it.
Oh yeah, that is exactly who I learned the method from several years ago. Never went back to the old way.
Smoked salmon and pan fried mushrooms
Meh. His scrambled eggs are the one thing he make that I am confident I can do better. He likes runny slop. Some people do I guess. I prefer fluffy bouncy scrambled eggs.
Meh. His scrambled eggs are the one thing he make that I am confident I can do better.
Bwahahahaha thanks for the good laugh.
In a blind taste test, more people would prefer the scrambled eggs I’ve perfected over the years, using Kerrigan’s Irish butter, sour cream, and cracker crumbs, to this slimy goop.
And I say this as a huge Gordonhead.
I like butter to cook them with. Tastes better. Also instead of milk to start out with you can finish instead with a little sour cream which stops the cooking process in the pan and adds more creamy flavor.
As for texture, I know this is the way Gordon Ramsay cooks eggs, but I like fluffy scrambled eggs and medium or even medium high heat seems to accomplish this better. As you say though, you must not burn them or keep them on the heat too long. Once they start to get going I turn it down to low.
Also instead of milk to start out with you can finish instead with a little sour cream which stops the cooking process in the pan and adds more creamy flavor.
Will have to give that a try!
The sour cream thing came from Gordon also but he used creme fraiche.
(post is archived)