Gordon Ramsay adds surprising secret ingredient to his perfect scrambled eggs
Gordon Ramsay includes an unusual ingredient in his recipe for scrambled eggs.
When you think of scrambled eggs there are a few ingredients that you might think to include.
Eggs are probably a good start, then salt and pepper to season, and possibly a dash of milk, but celebrity Ramsay doesn't stop there.
Scrambled eggs might seem easy but to get them just right can be harder than it might seem at first.
Advert
The main trick is not to let your pan get too hot, otherwise you might end up with your eggs instantly overcooking.
But TV chef Ramsay has another addition that he likes to include in his recipe.
Explaining his recipe, British chef Ramsay said: "Crack six cold eggs into a deep saucepan. Add the butter. For smaller batches, use a two-to-one eggs-to-butter ratio."
He then instructs to start the pan on a higher heat and to stir it continuously, but not by whisking.
Instead, Ramsay suggests scraping 'continuously with a rubber spatula' to make sure that the eggs don't stick to the bottom of the pan.
After starting off with a high heat, he said: "After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for three minutes."
So far so good.
Once things are starting to look rich thick and, well, scrambled, then it's finally time for Ramsay to bring out his secret ingredient.
So what is it that takes the eggs to another level?
"For extra creamy texture, stir in one tablespoon of crème fraîche," Ramsay revealed in The Mirror.
There you have it, a dollop of crème fraîche for 'extra creamy' scrambled eggs.
Of course scrambled eggs are such a popular dish that there are any number of things that you could add to help create the perfect serving.
One thing you can to improve your scrambled eggs is to add a little acid.
No, I don't mean the kind that melts metal, just a dash of lemon juice or white wine vinegar which can break down the eggs ever so slightly and make for a silkier texture.
And of course plenty of salt and pepper are great.
Once you've finished cooking your eggs you can then look at how you want to serve them.
With a softer texture like scrambled eggs having something crunchy to complement them is a good idea, so a nice crispy sourdough toast is great.
Ramsay also likes to add some chives on top, and you could also opt for ham or smoked salmon.
If you fancy something with a little more flavour you could even opt for egg Bhurji - indian-style scrambled eggs.
These have a pinch of garam masala, some fresh green chillis, aromatic curry leaves, and tomatoes, then use a lovely fresh paratha to tuck in.
Kit Roberts