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Perfect Scrambled Eggs

Perfect Scrambled Eggs Recipe

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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.

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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? ;)

Perfect Scrambled Eggs Recipe

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 may turn watery.

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45 Responses to “Perfect Scrambled Eggs”

  1. Juliana — November 11, 2009 @ 11:17 am

    Yes, simple and perfect…the addition of the creme is a must for a nice scramble eggs. Great pictures!


  2. Susan — November 12, 2009 @ 8:02 pm

    Lovely, light breakfast, Wiffy. And charming photos, too. :up: I’d much rather dine at your place than Ramsay’s. I understand he can curdle eggs just by looking at them. :vangry:


    • wiffy replied: — November 12th, 2009 @ 11:35 pm

      Really! Gordon’s gonna be really angry with me now. LOL at your comment :D


  3. i-love-to-eat — November 15, 2009 @ 12:57 pm

    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!


    • wiffy replied: — November 16th, 2009 @ 9:32 am

      hello, glad u like the recipe :) I bought the glass bottle from Daiso Singapore.


  4. eggs — November 20, 2009 @ 1:32 pm

    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


    • wiffy replied: — November 20th, 2009 @ 1:39 pm

      yum! sounds like a really nice and simple method too! thanks for sharing.


  5. Soo — March 7, 2010 @ 2:06 am

    made these this morning! it was sooo good. :)
    thanks for sharing~


  6. James T. — January 4, 2012 @ 7:47 am

    So I tried this recipe and here are my results:
    1.  I completely agree with the taking of the flame philosophy 4 or 5 times, I really kept the eggs cooked at the right temperature and they did not taste burnt.
    2.  I didn’t add enough salt at the end (and I don’t have chives), but I also used a whipping cream.  There was still a lot of flavor and it made the eggs consistency really easy to eat.
    3.  OMG 2 eggs turned into a dollop of mash potatoes, it really was a fast eat.
    4.  Overall they were a tasty and creamy variation of eggs, I felt like adding a bit of cheese or onions at the end to complement the creamy consistency (and add a few more bites than to what I had).

    Try it if you’ve never had creamy eggs before, it doesn’t take long and clean-up isn’t too bad!  I also recommend watching the ramsey vid before trying.


  7. Aaron Swartz — August 6, 2012 @ 12:31 am

    I can’t figure out how to get the heat right — the eggs always come off as either over or undercooked. Any more tips for what to watch for?



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