Ramsay's recipe involves whisking the eggs in a bowl with a pinch of salt and pepper and then cooking them in a pan with a knob of butter over medium heat. As the eggs begin to set, Ramsay recommends adding crème fraîche for a creamy texture and a few chives for added flavor.
Ramsay doesn't use any special equipment or ingredients – he just cooks the eggs differently. Crack the eggs into a saucepan, add the butter, turn on the heat, and stir constantly. Your scrambled eggs will be fluffy, silky, and smooth. And your taste buds will be delighted.
Rather than cook scrambled eggs slowly over low heat, Chef Ramsay cooks his eggs over medium heat, pulling the pan off the heat as soon as the curds start to thicken, and allowing the eggs to continue to cook off the heat source for 20 seconds before returning to medium heat for 90 seconds.
It seems over the top. Not at all. Gordon Ramsay explains very well that scrambled egg continues to cook even after you take them off the heat and so to get the exact degree of set you want, you alternate between heat and off-heat. The heat is held in the bottom of the pan - obvious and simple science really.
Thyme: Fresh and dried thyme pair well with eggs. A relative to oregano, it is getting quite a reputation in the health field. See the health benefits of thyme. Za'atar: Another herb-spice mixture, za'atar varies by brand but generally is a mix of thyme, sesame seeds, sumac, oregano, sea salt, and za'atar leaves.
Chefs largely prefer nonstick pans for their ease and their ability to turn out flawless fried eggs and omelettes, but some will choose to utilize stainless steel or cast iron.
The yolk of a farm fresh egg is typically richer in color and taste while store bought egg yolks are always a medium yellow. Not only do farm egg yolks have a deeper color, their yolk is creamier and doesn't break as easily when cooked.
Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.
In fact, it was a legendary chef (who shall remain nameless) who told me several years ago, "Don't add salt to your eggs until right before you cook them, or it will thin them out and then toughen them up." Without questioning it, I've dutifully followed his advice ever since.
By Martha Rose Shulman. This is called a “fines herbes” omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Here's What Fresh Eggs Daily Tells Us:
And farmers have up to 30 days to go from when the egg is laid to the carton. That means those supermarket eggs can be two months old by the time you buy them.
You don't need to refrigerate farm fresh eggs. Eggs are laid with a near invisible coating called the "bloom" or "cuticle" on the shell. What is this? This coating helps keep air and bacteria out of the egg, keeping the egg fresher longer.
The color of the shell does not affect the nutrient content. There is no nutritional difference between a white and a brown egg. The breed of the hen determines the color of her eggs.
The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.
The secret ingredient for perfectly fluffy scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal.
Enhances taste
It doesn't just help cleanse your eggs or help you peel their shells easier. It is also a very effective taste enhancer. Try adding a few drops of vinegar to the next batch of eggs you cook. It will give your eggs an interesting acidic bent to them that makes them quite tasty indeed.