The sun is out! Well the sun is out and I am now a little sick. I’m totally muddy in the head, have a sore throat, and feel totally rough. Ooph, not the way I wanted to start the heat of summer! I took a bunch of oregano oil, and drank an insane amount of water, and alternated between overheating and freezing. So here’s hoping this ritual will kick this cold’s butt before it truly settles in. For breakfast I made a super easy batch of Gordon Ramsay’s scrambled eggs.
I love me some Gordon Ramsay. Honestly, I am not a huge fan of his tv shows but he sure knows how to make food and I’ve gotten some great tips for everything from steaks to now eggs. I really don’t love eggs like Gen does but between his boiled egg consumption and my baking, we can kill a giant Costco pack in two weeks. I’ve been trying to get back into eggs for breakfast, but I get sick of them pretty easily. Gordon Ramsay comes in for a big win with this simple way to make creamy, AWESOME scrambled eggs. Taking only two ingredients to start, you can turn eggs into a rich masterpiece that can be jazzed up before serving. These aren’t watery, they hold together, and though they don’t need it, can easily be cheesed up.
Scrambled Eggs Gordon Ramsay style
- 6 eggs
- 2 tbsp butter, softened
- 1 tbsp sour cream or creme fraiche or whipping cream
- Coarse salt and pepper to taste
Awesome but optional add-ins
- 4 chives, finely chopped
- 1/2 cup shredded mozzarella
- 3 slices bacon, chopped
- Stirring constantly is the key here, along with moving the eggs on and off the heat. First, crack your eggs directly into a medium-sized pot. Add your butter and stir with a wooden spoon over medium-high heat for 1 minute. Don’t add any salt until the end, trust me… trust Gordon.
- Move the eggs off the heat and stir for 30 seconds. Put back on the heat and continue to move the eggs around with your wooden spoon, scrambling them in the pot with the butter for another minute or so. Repeat this on-and-off process with the eggs for another 5 minutes, until you’ve formed nice wet egg curds that are a lovely buttery colour. If they still seem too wet, continue to stir in the still-hot pot off the heat until you’ve reached the consistency you want.
- Add your sour cream and stir through. Also now is the time to add your salt and pepper and any add-ins.
- Spoon the eggs onto a plate and devour.