Mean Chefs Perfect Scrambled Eggs Food
SUBLIME SCRAMBLED EGGS BY GORDON RAMSAY
Posting for ZWT6 for Britain Region. You should be warned that after eating these eggs, you'll never want those overcooked tasteless eggs most people prepare ever again! If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream. The key to making creamy, fluffy scramble eggs is the technique.
Provided by diner524
Categories < 15 Mins
Time 10m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
- As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble - they should still be soft and quite lumpy. Don't let them get too hot - keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove).
- Meanwhile, toast the bread. He used sourdough bread.
- Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
Nutrition Facts : Calories 279.3, Fat 24.7, SaturatedFat 12.7, Cholesterol 416.2, Sodium 247.2, Carbohydrate 1, Sugar 0.4, Protein 12.9
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
MEAN CHEF'S PERFECT SCRAMBLED EGGS
Make and share this Mean Chef's Perfect Scrambled Eggs recipe from Food.com.
Provided by Bekah
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
- Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
- When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
- Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
- Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
- Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
- Serve immediately with a garnish of your choice.
Nutrition Facts : Calories 296.6, Fat 26.6, SaturatedFat 13.9, Cholesterol 423.1, Sodium 149.3, Carbohydrate 1.1, Sugar 0.4, Protein 13
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- 3. Use a rubber spatula to constantly stir and turn the eggs until they start to thicken, scraping down the bottom and sides.
- 4. Remove from heat, and continue to stir, cooking the eggs off heat for 20 seconds, then on heat for 90 seconds until eggs are soft, but not runny, about 4 minutes altogether.
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- Use organic free-range chicken eggs. Across the board the biggest thing chefs and food writers alike talked about when making perfect scrambled eggs was using good eggs.
- Use a saucepan, not a frying pan. Ruth Reichl said you should use a saucepan for making scrambled eggs instead of a frying pan. The heavy-bottomed saucepan has even heat and allows for constant stirring if you want creamy eggs.
- Consider the yolk-to-white ratio. Nathan Myhrvold of Modernist Cuisine has said in a couple interviews that the key to the best scrambled eggs is to get rid of an egg white.
- The temperature of your pan is important. The temperature of your pan, both before the eggs are added and while the eggs are cooking, is important. This is the most controversial technique in making scrambled eggs, and is also based on personal preference.
- Move your pan on and off the heat. Gordon Ramsay’s video tutorial for how to make scrambled eggs has almost 11 million views on YouTube. In fact, this was the technique I first tried that made me fall in love with scrambled eggs.
- Keep stirring, but not so much that the eggs get foamy. Jean-Georges is known for this ridiculously delicious dish where he spoons super creamy scrambled eggs into an egg shell and tops it with whipped cream and caviar.
- Try adding cornstarch to your raw eggs. Making creamy scrambled eggs takes some time. So what do you do if you’re impatient? Lady and Pups says you should add a mixture of milk and cornstarch to your raw eggs before cooking.
- Add crème fraîche or goat cheese to your eggs at the very end. Instead of adding milk or cream to your eggs at the beginning or end of scrambling, try adding a dollop of goat cheese or crème fraîche.
- Take your pan off the heat before you think you need to. The big tip I came away with from reading Jamie Oliver’s recipe for scrambled eggs was that you want to take your eggs off the heat before you think they’re done.
- Use a warm plate to serve your eggs. Warning: This is the most Alton Brown tip for making perfect scrambled eggs. You want to make sure the plate you’re serving the finished scrambled eggs on is warm – otherwise the eggs you worked so hard to make will get cold quickly.
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