Key Takeaways
• The upgrade of Gordon Ramsay’s scrambled eggs is to fit in the cold crème fraîche to prevent the eggs from overcooking.
• Crème fraîche gives wealth and creaminess without banging over strong heat.
• Greek yogurt, sour cream or soft cream cheese work.
I will be the first to admit that one of my meals are in a pinch of scrambled eggs and not just for breakfast. The dish can be whipped quickly, satisfactory and fully customizable. Season the scrambled eggs with salt and pepper or add a dash of soy sauce and a pinch of MSG! Make scrambled eggs by adding Baby Portobello or spinach.
But it is not the taste of scrambled eggs that challenges me. It perfects the texture. I dream of silky scrambled eggs because it is not fun over the cooking – it’s like chewing on dry tofu. Gordon Ramsay who says On a YouTube video“The most important thing about cooking is to cook it” would agree.
Nowadays I wonder when I need a good food hack that Gordan Ramsay would do? (By the way, my son is a big fan of master’s chief Junior, so let’s always talk about him at home.) Certainly the celebrity chef must have a trick her sleeve because he does the Seif spray. And he does it!
A Divers on the Internet Unveiled Ramsay’s slight, albeit a little fancy upgrade with an ingredient for the silkyest, perfectly cooked stirring: Add crème fraîche.
What is crème fraîche?
Crème Fraîche is a French staple food that is often referred to as European sour cream. I found it in my local Fred Meyer, Costco and Asian supermarkets.
Crème fraîche is rich in fat and slightly nutty and spicy in taste. The high -fat content prevents it from returning in the heat and making crème fraîche a versatile ingredient for the awarding of wealth and creaminess into various dishes such as scrambled eggs.
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How to make Gordan Ramsays scrambled eggs
This is how Gordon does it: he cooks eggs with butter in a saucepan and continuously stirs the mixture with a flexible spatula, similar to how to make risotto. “Treat it like a risotto. You can’t stop stirring.”
He continues to stir, removes the pot from the heat, then stirs and returns to the heat, which repeats this process until the eggs thicken. At the end it removes the pot from the heat and quickly contains a tap of the cold crème fraîche to prevent the eggs from cooking and lending wealth and creaminess.
The result is silky, smooth scrambled eggs. The remaining heat from the pot keeps the eggs warm, but does not cook them further.
What if you don’t have a crème fraîche?
If you have no access to crème fraîche now, don’t be annoyed. Exchange it with Greek yogurt or sour cream. Soft cream cheese also works because the key adds something cold, creamy and rich to add that do not collapse in the heat.
Finally, add chopped chives or spring onions before serving for another layer of taste and a splash of color. And my favorite method to enjoy this perfectly cooked scrambled eggs? Via milk bread toast or steamed white rice with a dash of chili crisp. Yum!
