Ladies and gentlemen…. we’ve been making scrambled eggs all wrong.
Or maybe it’s just me but what I’m going to teach you today could turn scrambled egg haters into people who wear ‘Keep Calm and Eat Scrambled Eggs’ t-shirts. It’s that good.
I was watching some cooking videos on YouTube recently and came across one of Gordon Ramsey making scrambled eggs.
After watching the video I HAD to try his method and the result was the best scrambled eggs I’ve ever had.
Love him or hate him, the man knows how to make scrambled eggs.
And now I’m sharing what I’ve learned with you! You ready? Here’s a demo of the process plus my instructions. It’s really simple; just remember – keep stirring and watch the heat.
You can use any amount of eggs you need. For the demonstration, I used 3 eggs. For 3 eggs, cook time is about 3-5 minutes.
Crack the eggs directly into a small saucepan (or skillet) off the heat and add a scoop of butter (can use butter replacement like Earth Balance). NO whisking, salt/pepper, or adding milk beforehand. (Feels weird, huh?)
If you use 5 or more eggs, I recommend using a saucepan or skillet with a wider bottom to help cut down on cook time.
Put the saucepan on the stove and turn the stove to medium/medium-high heat and begin whisking the eggs with a spatula. Continue whisking (heads up → you’re about to get an arm workout) the whole time. After a minute or so, the butter will melt and combine with the eggs, just like the photo below. ↓
Now here’s where it gets interesting… take the eggs off the stove for about 15-20 seconds, continuing to stir the eggs.
You pretty much want too repeat that process (on the heat about 20-30 sec, off the heat 15-20 sec) for a 1 minute or two. The key to these eggs is not to overcook them so if they seem like they are cooking quickly, take them off the heat for a bit, continuing to stir them around. The heat from the pan continues to cook them even when they aren’t on the stove.
The photo below ↓ is around 2 or 3 minutes into the process. The eggs should be thickening and slightly paler in color and you can begin to see some small pieces of cooked egg.
Once the mixture is thickened and starting to resemble scrambled eggs but is still pretty soft, take the pan off of the heat and stir in a small splash of either milk or half n half to keep the eggs from overcooking. Then you can stir in salt, pepper, and fresh herbs.
It’s better to err on the side of undercooked because the heat from the pan really does make an impact.
Serve by themselves, on toast, or any other way you like! I like these as dinner sometimes on toast with roasted asparagus on the side. Easy and delicious.
In case you’re interested, here’s the Gordon Ramsey video I watched – click here.
Related Simple Foodie tip: How to Avoid Getting Eggshell in the Bowl