Son of Wayne. Friend of Tony.
- Aug 26, 2011
He did this on MasterChef one time. Maybe you can Bing it.I'm an over easy guy and that's how I make eggs and order them out 90% of the time. But I made some scrambled eggs yesterday that were exquisite.
As I mentioned in the "addictive YT" thread a few days ago, at the end of a "Hot Ones" episode with Gordon Ramsey, Evans asked him to make scrambled eggs. And I was intrigued. First off, Ramsey didn't beat the eggs prior to putting them in the pan (in fact, he used a pot). He just cracked the eggs into the pot, then started moving them around with a heat-proof spatula. He took it off the heat several times to ensure they didn't cook too quickly. He cautioned to not season the eggs until they were set as that would affect the cooking. And he added creme fraiche instead of something like milk, sour cream or cream cheese. Chives and seasoning were added at the end. They looked exquisite.
So yesterday I decided to experiment. I didn't have any creme fraiche lying around and didn't want to use sour cream. But I had full fat ricotta. And we've got a bunch of chives growing - and what the hell do you use them for except eggs, baked potatoes and fish? So I took out a pot, cracked six eggs into it and went about doing my best imitation of what Ramsay did. So a handful of chives got chopped up.
Result was the best scrambled eggs either I or my wife have ever had. I wouldn't throw hot sauce on the eggs, but I made some hash browns for a hot sauce sponge and served up with some fried kielbasa.
Other than free hotel breakfast buffets, I have pretty much shunned scrambled eggs for years. But this was an epiphany. And while I'm totally satisfied with the results I got with this recipe, I'm wondering if any of y'all have tricks to up my scrambled egg game even further.