Perfect Scrambled Eggs

I know I make a bold claim with the word ‘perfect’ right up there. But trust me, with this recipe, you can’t go very far off. Besides, it’s from Chef Ramsay himself.

Here’s how it’s done:

  1. Crack your two eggs straight into a pot, not a bowl. No whisking, no seasoning, no mucking about.
  2. Add in a generous knob of butter. And by ‘generous’, that’s at least a thumb-sized piece, we’re talking about.
  3. Get your pot onto the hob and turn on the heat. With a spatula, stir away. Like risotto, don’t stop stirring.
  4. The eggs will start to get all velvety and golden-looking, you’ll know now you’re doing it right.
  5. Before the eggs start getting lumpy, take the pot off the heat and continue stirring. Make sure you get all the rich goodness off the sides of the pot.
  6. Then put it back on the heat. Keep stirring.
  7. Repeat steps #5 and #6 a couple of times. Essentially, you wanna be slow-cooking the eggs.
  8. Finally when the eggs start to look right, keep working at it until they’re perfect.
  9. Now add the salt and pepper, and a teaspoonful of cream or crème fraîche, or if you have neither, two tablespoons of milk will do.
  10. Stir some more.
  11. If you’re awesome, add fresh chives, chopped.
  12. Stir and serve atop unbuttered toast.

Practice makes perfect.

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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

3 responses to “Perfect Scrambled Eggs

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