Gordon Ramsay’s Scrambled Eggs

A favourite at my house is scrambled eggs. I have had and made a ton scrambled eggs, but it was not until I came across a video of Chef Gordon Ramsay making scrambled eggs that I truly found a recipe that really wowed my family. It was an instant favourite. Click Here to watch the video of Chef Ramsay himself make this truly amazing breakfast.

If you can’t find or don’t have crème fraîche you are not out of luck. I have a simple recipe that you can use to make your own. The catch is you will need to make this 32 hours before you need it.

Equipment:
1 Pot
mixing spoon
toaster

Ingredients:
3 eggs
Bread thick and sturdy
1/2 tablespoon of Crème Fraîche
olive oil
butter
salt
pepper

crème fraîche:
1 cup whipping cream
3 tablespoons buttermilk or regular sower cream

In a clean bowl mix together the whipping cream and buttermilk (sour cream). Cover it over with a lint-free towel and leave at room temperature (68 – 72 F / 20 – 22 C) for about 24 hours or until it has thickened. It should smell fresh if it has a sour or off smell discard it and try again. If you were successful stit with a whisk to blend it and refrigerate in an airtight container or place plastic wrap over the bowl for about 8 hours to chill.

The shelf life of your crème fraîche is about 1 week.

recipe from: Dairy goodness

Directions:
Chef Ramsay made some lovely roasted tomatoes and mushrooms to accompany his eggs, You can do up some bacon or ham or just have the eggs on toast.

Making your toast, you want a nice thick dense bread with loads of flavour. The last thing you want is a soggy piece of bread. Go ahead an pop it in the Toaster and get ready to make the eggs.

For the eggs, you want to crack the 3 eggs into the pot, be sure not to season them, They will start to break down and you will end up with watery scrambled eggs. Add in a generous chunk of butter and begin to heat the eggs, stir them once they are over the heat not beforehand.

It is critical you keep stirring the eggs and once you see them start to thicken remove from heat and keep stirring, the pot is the heat source so the eggs will continue to cook when taken off the burner. Repeat the heating and removing process until the eggs are nice and creamy.

At this stage add a half tablespoon of cream fresh, salt, pepper and some chives or really anything just to give it that extra yum factor.

Time to plate it up!
Simple get your toast from the toaster out it on the plate, pour your creamy scrambled eggs over top of the toast and you are done. If you had made anything else to accompany the eggs feel free to add it to the plate in a pleasing arrangement.


I hope you enjoy these eggs as much as I do.

For recipes and more from Gordon Ramsay head over to his website
gordonramsay.com

by Brian Marshall

Leave a Reply

Your email address will not be published. Required fields are marked *