Gordon Ramsey Is The King Of Thicken For A Reason! Check Out He Makes His Signature Scrambled Eggs In The Morning

Gordon Ramsey Is The King Of Thicken For A Reason! Check Out He Makes His Signature Scrambled Eggs In The Morning

There are many different ways to make scrambled eggs. They are all pretty tasty and make for a good breakfast. However, Gordon Ramsay's method for scrambled eggs will may make your eggs taste simply divine!

Let's Get Started!

Gordon Ramsay's Secret To Mouthwatering Scrambled Eggs Is:

I asked chef Ramsay to go through the proper way to scramble eggs. His unique method has a heartwarming tale:

“After training in London, I wanted to become French, so I went to the birthplace of all cuisine. I remember seeing this amazing dish with scrambled eggs and sea urchin. I tasted the sea urchin through the scrambled eggs . . . and they topped it with caviar. I thought it was wild. I had never put sea urchin in scrambled eggs. The texture was just incredible. It made it so much creamier. What was more accessible to the average person at home making scrambled eggs — I knew that was crème fraiche.

Crème fraiche isn't the only thing that makes these scrambled eggs different from the rest. It's cooked in a pot! The eggs aren't seasoned from the start! Most of the cooking is done off the flame!

Finished!

Now that you know the best way to make scrambled eggs, you may want to make them every morning. Have you tried Gordon Ramsay's method for scrambled eggs before?

Let Us Know What You Think!

Article Source: Pop Sugar





7 Comments

  1. Wellbeingbodyfit
    Wellbeingbodyfit October 03, 22:30

    anyone else like this post even as i do

    Reply to this comment
  2. Let Them Eat Cake
    Let Them Eat Cake October 04, 03:30

    Who else thinks is cool

    Reply to this comment
  3. Foodies Frat
    Foodies Frat January 06, 05:30

    good one…

    Reply to this comment
  4. Elle King Hart
    Elle King Hart January 27, 05:22

    If you like eggs like that, I’m sure they are great. I prefer my eggs moved around gently, and making larger, smoother curds.

    Reply to this comment
  5. Betty Johnson
    Betty Johnson February 21, 04:50

    Thx

    Reply to this comment

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