5 mistakes when making scrambled egg by GORDON RAMSAY

Home » Food » 5 mistakes when making scrambled egg by GORDON RAMSAY

Scrambled eggs are a favorite food of almost everyone. But what if we are making it wrong? … Well, according to the famous chef Gordon Ramsay, we are doing it all wrong. In a video posted on YouTube, he said “Every time we get a new cook in the kitchen we always ask them to make scrambled eggs. And if they can make the perfect scrambled egg, you know they know how to cook properly.”

So here are the 5 mistakes and how to correct them according to the legendary chef himself

gordon ramsay scrambled eggs
Gordon Ramsay scrambled eggs (Credit: Featureflash Photo Agency/Shutterstock/Kelli Foster)

1. Seasoning

He said: “Start off with three eggs and don’t season it.”

“If you put the salt in now, it breaks down the eggs and starts turning them into something very watery.”

Instead of adding salt or pepper, which ruins the consistency, Gordon adds butter instead.

He stated “It’s important to put this in right at the beginning because it gives it a nice velvety finish.”

2. Cooking temperature

“The secret behind the scrambled egg is to start it on a generous heat.

“Take it off the heat, put it back on the heat, take it off the heat.”

This stops your eggs from over-cooking or going rubbery.

3. Whisking

You should only start scrambling your eggs once you’ve put them on the heat – and use a spatula instead of a whisk.

Gordon said: “If you start whisking before putting it in the pan you start breaking it down.”

“Treat it like a risotto, don’t stop stirring. You’ve got to really work at it”.

4. Overcooking the eggs

When it starts to come together, and gets thicker, take it off the heat – the residual heat from the bottom of the saucepan will continue the cooking process.

Then add in a dollop of crème fraiche.

Gordon said: “It’s not going to overcook because I’m going to put half a tablespoon of crème fraiche.

“It makes it a little bit cooler and brings down the temperature of the eggs.”

The story behind the distinctive consistent saddle shape of Pringles

5. Seasoning – again

Now that the eggs are cooked, slightly cooled and have a velvet-like texture – thanks to the butter you used at the beginning –  it’s time to season with salt and pepper.

He said: “Now I’m going to season it with a bit of salt and pepper.

“Then I’m going to put a bit of chives in there – it just lifts the flavour of the eggs and makes them a little bit more sexy.”

“And there we are, the perfect scrambled eggs.”

Enjoy your delicious Scrambled egg!!!

Watch : GORDON RAMSAY making scrambled egg

Back to top button