Tag Archives: Scrambled

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.


Scrambled Eggs

Scrambled Eggs.

Awesome Breakfast.

Everybody’s Favourite.

Ramblings:

  • 2 eggs, cracked in a bowl, unbeaten
  • ¼ mug of milk
  • small knob of butter
  • small handful of finely grated cheddar
  • pinch of dried oregano
  • freshly ground sea salt and black pepper, to taste

Scrambling:

  1. Everybody’s got their own method of scrambling eggs but here’s how I like mine done:
  2. A small knob of butter goes in on a skillet, on high heat.
  3. Once the butter melts, put in the eggs and turn down the heat to low.
  4. Using a spatula, break the yolks and scramble the eggs erratically.
  5. Add the milk, cheese and oregano. Stir about till done.
  6. Season with salt and pepper accordingly.

I like my scrambled eggs with chunks of white and yellow, as opposed to having everything mixed thoroughly into a single colour. Then again, do it any way you like.

The scramble for scrambled eggs ends here. Hah.