A simple and delicious breakfast – scrambled eggs with goat’s milk and parmesan toast
Celebrity chef Gordon Ramsay may be known to be mean, but he also makes a mean meal of scrambled eggs as well. I saw his recipe at lifehacker which also comes with a youtube video demonstrating how he does his scrambled eggs. I tried the recipe and it sure was a winner – the scrambled eggs are of a nice velvety and creamy consistency. He uses interesting techniques such as only whisking the eggs in the pan and seasoning them only at the end – who would have guess that these are the secrets to perfect scrambled eggs? 
Ingredients
(serves 2)
- 4 eggs (see cooking note 1)
- 1/2 tbsp crème fraîche (see cooking note 2)
- small knob of butter (roughly 20g)
- chopped chives
- sea salt and freshly cracked pepperDirections
1. Break eggs in a saucepan and add butter. Do not whisk the eggs or season them at this point.
2. Turn on the flame and whisk the eggs in the pan using the spatula.
3. Keep stirring the egg mixture, and as soon as it starts to thicken a little, get it off the heat and continue stirring.
4. Alternate between stirring the eggs while they are on and off the heat, repeat a few times (about 3-4) until the scrambled eggs are of the right consistency (creamy and fluffy).
5. Take the eggs off the heat, mix in crème fraîche to cool it down, season with salt and pepper and fold in some chopped chives.
Gordon Ramsay’s Perfect Scrambled Eggs Tips:
- Whisk the eggs only when they are in the pan.
- Give the eggs a break from the heat once they get going, so they can combine and avoid drying out.
- Season the eggs right at the end. If you season them in the beginning, the salt will break down the eggs and they will turn watery.
Cooking Tips:
1. The original recipe calls for 3 eggs per person, I reduce it to 2 eggs per person to suit my preference.
2. If you cannot find crème fraîche (I saw it at Cold Storage Centrepoint Singapore, but quite expensive), you can substitute with fresh cream, thickened cream, heavy cream or sour cream.
3. I had my scrambled eggs with parmesan toast. To do this, mix equal amount of butter and grated parmesan cheese, spread the mixture over my baguette and toast it in the oven till its warm.
|
Subscribe via rss or email or iGoogle. |
Be my friend @
♥ If you like this post, help me promote it via the following, thank you! ♥
{ 40 trackbacks }
{ 40 comments… add your comment }
Ahhh..looks perfect indeed!! Mine always turned out dry and slightly burn.
hehe maybe u can try the “secret” technique of taking it off the heat and on again so that it won’t overcook
will try this out …… yummy!
I am not a Ramsay fan, but I am a scrambled egg fan, so I’ll have to humble myself and learn from the master!!! Good photos!!
perfect indeed.
Who doesn’t love scrambled egg for breakfast? I just love it!
I should visit more often… I missed some great recipes here!
Love the images.
Just had some scrambled eggs with green peppers and red onion.
Next time I will try your recipe
Thanks Margot
Your scrambled eggs must be really colourful and delish, love the ingredients.
NC, that looks just like the breakfast in my dream last night
I’ve always added a little heavy cream to my scrambled eggs, but your version, using crème fraîche sounds a whole lot richer!
Btw, I love that outrageously-cute breakfast plate.
Yes isn’t the breakfast plate the cutest. Got it at a steal for S$2 hehe … so I’m not the only one who dreams about food
Simple and nutritious!
These look *fantastic*. Beautiful pictures.
Thanks for your comment, and welcome
Will definitely try.
The pictures are awesome…can you be my photographer? hehe.
You take such gorgeous pictures! Thanks for dropping by, glad to find your blog
Gordon Ramsey tests his cooks on how they scramble eggs before he hires them…looks like you would pass!!
ah but he won’t hire me now coz I called him mean
I’ve heard more than one way of making scrambled eggs
Gorgeous photo you have.
Yes, interesting to learn all the various techniques. This one fascinates me
I think you have already developed your own photography style as I am now able to identify your photos when I see them on Foodgawker!
it sounds like an invisible NoobCook stamp and only friends wearing special goggles can see
that is definitely the perfect scrambled egg! perfect!
Will try those techniques for scrambled eggs … your photography is great!! Love to visit your blog (^.^)
Thank you! I enjoyed your blog and photography too ^_^
Aside from chives, you can also add chopped rosemary to your eggs.
Thanks for your tip!
i always fail making scrambled eggs, i guess i’ll be bookmarking this post of yours
yummy photo as usual!!
The techniques are quite fail-safe, hope this works for you. Thanks!
Sounds like a great technique, and the creme fraiche sounds delicious.
Unfortunately it’s so hard to find creme fraiche so I have to substitute with sour cream or cream :p
Great tips. I am watching the new F word series of Gordon Ramsay, like it alot.
What a great idea! Do not remember seeing this on TV at all so great to learn this tip. I too like Lifehacker. Great website :). As usual I love the setup and the clarity of the photos in this post.
Yes, simple and perfect…the addition of the creme is a must for a nice scramble eggs. Great pictures!
Lovely, light breakfast, Wiffy. And charming photos, too.
I’d much rather dine at your place than Ramsay’s. I understand he can curdle eggs just by looking at them. 
Really! Gordon’s gonna be really angry with me now. LOL at your comment
tried the recipe! it’s yummy even though i didn’t add in any of the cream you mentioned. i guess after adding it will taste even better!
by the way, may i know where did you buy the glass bottle which you use to contain the goat milk? thanks!
hello, glad u like the recipe
I bought the glass bottle from Daiso Singapore.
my perfect scrambled eggs are achieved by beating VERY lightly and softly in the bowl first (3-4beats). When pouring in the pan I used a wooden spatula to continuously go at opposite poles direction (12 and 6 O’clock, 9 and 3 o’clock, 10 and 4, 2 and 8, repeat) and stop when its still moist, curdled and fluffy! yum
yum! sounds like a really nice and simple method too! thanks for sharing.