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Last year, I did an experiment with scrambled eggs. Basically, I treied to figure out the best way to make them -- with milk, high heat, low heat, microwave (never do scrambled eggs in the microwave oven). Well, none of that needed to be done had I come across infraredherring's post about the best scrambled eggs ever. The recipe, which isn't exactly a recipe but rather a technique, comes from Gordon Ramsay, and is in the form of a video. The eggs are served on toast with cherry tomatoes and mushrooms.
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5-30-2007 @1:19PM 20itemsorless said... I'd always looked at uniformly textured eggs and imagined them being runny and thought "ick", but I've found they're much, much better than chunky ones, which seem to end up alternately over and underdone in spots. Here's my Western version (jokingly known as Dead-Arm Eggs due to its' effect on the cook):
Lightly cook 1 minced jalapeno and 1 minced garlic clove in butter over medium low heat until softened- no browning. Turn the pan off.
When the pan is cool, crack in 2 eggs, turn on the lowest heat possible, and stir constantly. For a long time nothing will happen and you will think your arm is going to fall off, but keep stirring. If anything sticks to the bottom move the pan off the heat for a bit.
Eventually, the eggs will begin to coalesce into a solid mass. Add some shredded super-sharp white cheddar, and keep stirring until they come together in one cohesive mass. Eat with your non-dominant hand.
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5-30-2007 @1:31PM deannadyer said... These videos of Gordon's are fun to watch- he does them for the dishes his "brigade" are creating in the restaurant on "The F Word", and they are on the British site that carries the show with lots of other great recipes, including some yummy reader/viewer contributions. The Yummy scrummy cayenne curry is my current favorite with my own modifications of course!
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5-30-2007 @3:03PM daryn said... I prefer good old american scrambled eggs with big chunks. They really aren't that hard to cook right (i like them fluffy but still slightly wet), and I find them more satisfying than uniform and really creamy scrambles, which are too much of a mush for me.
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5-30-2007 @2:02PM Laura said... The secret to the best scrambled egg is sour cream. A little tip I learned off of the HBO series "The Sopranos". Makes them perfectly light and fluffy. I also always add a small splash of milk as well.
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5-30-2007 @2:28PM KCMiller said... of course, MFK Fisher published this method of cooking eggs some, oh, 60 years ago or so . . .
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5-30-2007 @3:35PM mcw2 said... I agree with the poster who mentioned Sour Cream. That is the only way I will make my scrambled eggs.
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5-30-2007 @3:31PM Darby said... The best way to scramble eggs is with butter,the french let the butter heat up and when the eggs form texture remove from pan,scrambled with peppers and onions is a good omelet.
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5-30-2007 @7:29PM Melinda said... I'd heard about slow cooking eggs from several sources but never tried it. My Hubby (who is a Gordon Ramsay fan) found this video on the net a couple of months ago and decided that he'd give it a go. I can absolutely guarantee we'll never cook scrambled eggs any other way. These are creamy, delicious and perfectly cooked.
For those who like their scrambled eggs chunky, you do end up with some texture to the eggs but because the chunks are smaller the overall effect is more creamy.
Never thought to try sour cream. Next time we cook eggs we'll do a pan of each for comparison.
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5-31-2007 @9:23AM Fash said... KCMiller, I totally agree. Ramsey gets no credit here.
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5-31-2007 @9:23AM Fash said... Neither does RamsAy...
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6-01-2007 @9:31AM yongfook said... I made the same eggs here. My photo is teh sex though:
http://www.opensourcefood.com/people/yongfook/recipes/just-eggs/
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6-06-2007 @2:51AM Shawn said... Ramsay's recipe sounds like a variation on the impeccable English breakfast -- but, that said, the focus in that case is on the accoutrements rather than the eggs. I have tried Child's whisking method, without noteworthy results. Excellent scrambled eggs require attention to simple details -- seasoning with the master flavors, a generous slab of butter (admittedly with a drizzle of olive oil to prevent browning), frequent folding, and reliance on residual heat. Just writing about eggs is making me hungry...
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