Gordon Ramsays Sublime Scrambled Eggs Recipe 455

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SUBLIME SCRAMBLED EGGS BY GORDON RAMSAY



Sublime Scrambled Eggs by Gordon Ramsay image

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

6 large eggs
3 tablespoons butter, diced (ice-cold)
2 tablespoons creme fraiche
freshly ground sea salt and pepper (you can use regular salt if you need to)
3 chives, snipped (substitute with green onion if necessary)
3 slices , rustic bread to serve (such aspain Polaà ne)

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

GORDON RAMSAY'S SUBLIME SCRAMBLED EGGS RECIPE - (4.5/5)



Gordon Ramsay's Sublime Scrambled Eggs Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 6

6 large eggs
3 tablespoons butter, diced, ice-cold
2 tablespoons crème fraîche
freshly ground sea salt and pepper (you can use regular salt if you need to)
3 chives, snipped (substitute with green onion if necessary)
3 slices, rustic bread to serve, such a French whole grain Pain Poilâne sour dough bread

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 to 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, 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.

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