Scrambled eggs are one of those things we take for granted, and, as a result, are often considered a side dish—a simple afterthought to add protein to your breakfast.
On the flip side, they are commonly used to test prospective chefs simply because making outstanding ones is a bit of a forgotten art form. Difficult it is not, but the steps to make a fluffy scramble are, for the lack of a better word, unusual. Give this “recipe” a try—it is inspired by a long-lost Gordon Ramsay video—to elevate your scrambled egg game.
This is hardly a recipe as much as a set of very basic steps. In addition to the eggs, you’ll need butter, salt, pepper, cream, and optionally green onions.
- Crack whatever amount of eggs you want to scramble into a bowl. Don’t stir.
- Warm a pan on high heat and toss in a generous dollop of butter.
- After the butter melts, pour in the eggs and whisk vigorously for fifteen seconds.
- Remove from heat for fifteen seconds and keep stirring.
- Put back on the stove while stirring, and repeat the process until the eggs are just about to turn dry.
- Pour eggs into a bowl and mix in enough cream, salt, and pepper to give the eggs a fluffy texture. Alternatively, you can use crème fraîche or sour cream.
- Optionally, top with chopped green onions.