Gordon Ramsay reveals how to make perfect scrambled eggs
If you are looking to perfect your breakfast skills then here is how you can easily make Michelin-star quality scrambled eggs.
There is nothing more depressing than eggs coming out hard and rubbery after they have been overcooked, but there is a simple cooking technique to ensure your scrambled eggs always turn out incredible.
Thomas Keller is the first and only American chef to have multiple three-star ratings at his restaurants, but has explained that his mother helped him learn how to make scrambled eggs correctly.
The best way way to make this eggy breakfast is to make sure they are always cooked on a very low heat, which will help them come out silky and creamy.
In a cooking lesson with Masterclass, Thomas Keller said: “I cannot stress this enough, always treat your eggs gently.”
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To make Thomas Keller’s famous scrambled eggs recipe, you will need four eggs, three tablespoons of butter, one tablespoon of creme fraiche, parsley and salt.
In a video online, Thomas Keller said: “Scrambled eggs, something we’ve been eating since we were kids. So we’re going to begin by cracking your eggs.”
Crack each egg into a small bowl in order to make it easier to remove with shell and then season with salt.
In order to get creamy eggs, use a whisk to mix up your scrambled egg mixture. Thomas Keller said: “One method that we employ now is whisk. Much more action with the whisk than you do with the prongs of a fork.”
Use a coriander to pour the eggs into your pan. Thomas Keller explained: “If you have an eggshell that you couldn’t get out, this is the perfect way to solve the problem. We’re going to use a little more butter, then we’re going to add our eggs.”
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@masterclass Are you obsessed with Chef Thomas Keller’s creamy scrambled eggs or are you normal? #scrambledeggs #thomaskeller #foodtiktok #masterclass ♬ original sound – MasterClass
While the eggs are cooking, use the whisk to keep moving the eggs as they cook. Keep on a very low heat and remove from the hot stove before they are completely done, or your eggs can overcook.
As he took the pan off the stove, Thomas Keller said: “We’re trying to really control that heat as I see the egg starting to set. I want to just cool it down a little bit again.”
Once the eggs are almost cooked and off the heat, stir in the creme fraiche, herbs and some more butter.
Thomas Keller said: “So I’m going to finish with a little more butter and then a little bit of cream. I’m going to put my parsley right into my eggs Turn the heat back on just for a second longer.”
Once completely cooked, Thomas Keller spooned his scrambled eggs onto a plate to serve with French toast.
In the Masterclass video section, many cooks praised Thomas Keller for the easy to follow recipe.
One user said: “This technique came out great, I’ve never had scrambled eggs that were so creamy!”
Someone else wrote: “Cooking them slowly worked like a charm, they were delicious.”
Another person commented: “French style. Small curds. Love it!” to which Masterclass replied: “Eggsquisite!”
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