Hell’s Kitchen host and cooking extraordinaire explains how to make the perfect scrambled eggs:
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The author published this entry on Wednesday 30 April, 2008 at 4:00 am. It's been filed in the Foodcategory
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I would fuck those eggs.
Well damn.
Very nice… can’t wait to try
I use a similar method (removing from and returning to the heat is essential), but I cook them a bit longer and the end result is slightly less wet than the eggs in the video.
American restaurants usually radically overcook scrambled eggs, even browning them… disgusting.
Remember, folks. If you don’t happen to like your eggs the same way a well-known gourmet does, you’re wrong! These eggs are “perfect,” only idiots like them cooked.
These are not the perfect scrambled eggs because they are not being cooked in a pan that has just been used to cook a pork product (preferably a good spicy sausage or a slab of country ham).
…they do look pretty good though.
IT’S BURNED!!! you can’t even cook toast can you? YOU DONKEY!
no wonder the food in england tastes like dogshit… eggs in a saucepan? moron
“Gordon Ramsey explains how to make the perfect scrambled eggs…for Gordon Ramsey”
Fixed that for you. One of the joys of food, IMO, is that there’s no wrong or right way to eat anything. There might be the preferred, or the normal way, but if it tastes good to you, if it makes you want more, if it tingles your taste buds first thing in the morning, well…who’s to tell you that’s not “perfect”?
it went byebye. what was the technique?
“Scrambled” just means mixed up - egg meets spatula, right? “Scrambled Eggs” can mean just about anything, and this video proves that point. Consider the scrambled egg beverage savored by Napoleon Dynamite, as opposed to the sunny-side-up version enjoyed by Rocky Balboa.
In defense of this video, the term “scrambled eggs” does not inherently state that they have been cooked to the standards of health code requirements; However, the term does have a history of usage to describe a palatable substance prepared for consumption. This implied definition of the title’s meaning may elicit comments from many westerners who prefer their Salmonella enterica /well done/.
Ben wake.. i hate you
I guess it depends on how you like them. I’ve always beat the eggs with a fork before hand with a small bit of cream or whole milk, beating them by lifting the fork as I stir. Once blended with only a tiny bit of bubbles, I cook them on medium heat with butter in a small pan.
Once they start to cook through, remove from heat, add a bit of salt and pepper, and cheese if you like, then back on the heat for a minute, back off for serving.
But then again, I also like my eggs a bit more cooked than most. He is dead on about the seasoning.
@viking
I hope you’re american because it would make your comment so much funnier.
Anyone who can’t make fucking toast without burning it isn’t going to tell me how to make my scrambled eggs.
my but Gordon likes to get into the yayo before his scrambles, doesn’t he? or five espressos? cute.
why would I take advice on how to cook eggs from a guy who needs two tries to make toast?
I get his method but it’s not the only one. I always salt them and bust them up good in a bowl first, because I WANT that less solid consistency. And I prefer to have the salt welded right to the molecules of the cooked food, all the way through.
I like them nice and soft too, which I accompklish with a shot of milk at the end, not having creme fraiche handly all that often. Or, I reserve a little of the egg mixture to stir in off the heat at the end, which is a tad risky but no one has ever died in my kitchen, I must be doing all right.
“Run upstairs now, and give it to her in bed… the breakfast”
Classy!
pfft.Some chef! He cant even cook toast without burning it.
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