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Perfect Scrambled Eggs

Perfect Scrambled Eggs Recipe

Perfect Scrambled Eggs Recipe

Give the eggs a break from the heat once they get going, so they can combine and avoid drying out.

Ingredients:

  • 4 eggs
  • 1/2 tbsp crème fraîche (substitute with any type of cream or milk)
  • 20 grams butter
  • chopped chives
  • salt and freshly cracked pepper to taste

Directions:

  1. Break eggs in a saucepan and add butter. Do not whisk the eggs or season them at this point.
  2. Turn on the stove and break 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 (or cream/milk) to cool it down, season with salt and pepper and fold in some chopped chives.

Noob Cook Notes

  1. The original recipe calls for 3 eggs per person, but I reduce it to 2 eggs per person to suit my preference.
  2. I had my scrambled eggs with parmesan toast. To make this, mix equal amount of butter and powdered parmesan cheese, spread the mixture over my baguette and toast it in the oven until warm.

Adapted from Gordon Ramsay’s Scrambled Eggs Recipe


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45 comments on “Perfect Scrambled Eggs”

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

  2. 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:

  3. 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!

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  5. 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

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

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  8. 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.

  9. 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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