The Simplistic Complexity of Scrambled Eggs
Scrambled eggs are one of those things we take for granted, and, as a result, are often considered a side dish—a simple afterthought to add protein to your breakfast.
On the flip side, they are commonly used to test prospective chefs simply because making outstanding ones is a bit of a forgotten art form. Difficult it is not, but the steps to make a fluffy scramble are, for the lack of a better word, unusual. Give this “recipe” a try—it is inspired by a long-lost Gordon Ramsay video—to elevate your scrambled egg game.
This is hardly a recipe as much as a set of very basic steps. In addition to the eggs, you’ll need butter, salt, pepper, cream, and optionally green onions.
Crack whatever amount of eggs you want to scramble into a bowl. Don’t stir.
Warm a pan on high heat and toss in a generous dollop of butter.
After the butter melts, pour in the eggs and whisk vigorously for fifteen seconds.
Remove from heat for fifteen seconds and keep stirring.
Put back on the stove while stirring, and repeat the process until the eggs are just about to turn dry.
Pour eggs into a bowl and mix in enough cream, salt, and pepper to give the eggs a fluffy texture. Alternatively, you can use crème fraîche or sour cream.
Optionally, top with chopped green onions.
