Do you guys remember when McDonald’s used to have scrambled eggs for breakfast? They’d come in one of those flip top styrofoam containers and the eggs would be rubbery and usually cold. When I was a kid, strange as this may sound, those eggs were my breakfast of choice on the rare occasion we had McDonald’s for breakfast.
The eggs weren’t good, and I know that now, but to my young, undiscerning palate, they were eggs and eggs equalled deliciousness. I still love eggs, but scrambling wasn’t a preferred method until Mike made me scrambled eggs one day.
He came across a video of Gordon Ramsay making eggs and he gave it a go. The result was creamy, rich and delicate. Ramsay’s egg cooking method is on the heat, off the heat, on the heat, off the heat. Eggs can overcook in an instant, so constantly moving the eggs around and moving them on and off the heat ensures that the eggs won’t turn rubbery.
I know everyone has their own way of making scrambled eggs and I’m pretty sure by now you’ve found your way of cooking your perfect scrambled eggs, but give this a try, you might surprise yourself!
Gordon Ramsay’s Scrambled Egg Recipe adapted from Lifehacker
1.5 tablespoons of butter, cut into small pieces
sea salt and fresh ground pepper
thinly sliced green onion
2 slices of bread
Break the eggs into a cold saucepan and place on medium low heat. Add the butter and stir. Stir constantly, like making a risotto. As the eggs start to set a bit, remove the pan from the heat and keep stirring. Keep moving the eggs between the heat and off the heat until the eggs almost hold their shape. They eggs will be quite tender. Toast the bread. When the eggs are done, season, stir in the green onions and put on top of the toast and enjoy immediately.