Recipe for Just Eggs

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Just Eggs

Ingredients

  • 3 eggs
  • decent wedge of butter
  • splash of cream
  • freshly ground salt & pepper

How to make Just Eggs

This is more of a method than an actual recipe. I mean, it's just scrambled eggs. However! These are eggs according to how the master Gordon Ramsay cooks them (from his book Gordon Ramsay Makes it Easy) and since it's more of a technique of cooking rather than a full-blown recipe, I hope he won't mind me paraphrasing the method here...

  1. Break 3 eggs into a pan on the lowest heat possible. Stir to combine the yolks with the whites, then add half the butter. Keep stirring.

  2. The trick, according to GR, is to not let the eggs get too hot so occasionally you will need to bring the pan off the heat entirely and give it a stir. When the eggs begin to set, add the rest of the butter.

  3. Keep stirring and make sure you don't get huge chunks of egg - break them up if necessary. Finally add a splash of cream or creme fraiche, season with salt and pepper and serve on a slice of thick, toasted bread.

Comments on Just Eggs

  • sumafood
    sumafood says

    You figure these are better than the "eggs cooked in a super hot pan with olive oil" method then? My scrambled eggs usually involve full heat and no longer than 30 seconds in the pan, but these look tasty too.

  • yongfook
    yongfook says

    dunno, why not post up the recipe? to be honest I don't do scrambled eggs that often so I don't have a "usual" style that I do. although I thought the general rule with eggs is to cook them gently? I guess it also depends on how you like your eggs. This recipe makes fairly "runny" scrambled eggs, which I like, but some people hate and prefer a more solid style.

  • Lyntonpepper
    Lyntonpepper says

    Just eggs. Just great.

  • Endymion
    Endymion says

    The method intrigues me, because I've always melted the butter into a medium-low pan first, mixed up the eggs and cream (usually with a dash of hot sauce) in a cup, and cooked them without messing around with them too much. This allows for bigger curds, so I can cook my eggs to the firmer consistency I like without sacrificing moisture the way constant stirring does.

  • tjr
    tjr says

    Well, Gordon Ramsay is god. The French always made oeufs brouillé over low heat (and sometimes using a double boiler, depending on how anal you are about it), only they use olive oil instead of butter. The eggs turn out a lot creamier and less like the scrambled eggs people are used to traditionally (cook eggs for approximately 4 seconds while stirring over high heat).

  • whatsound
    whatsound says

    This is great. -Noted for next scrambled eggs breakfast-

  • annie
    annie says

    I do mine the same way but I kind of like mine with a slice of fake-cheese cheese slice in it (at abt the same time as the milk goes in) whic gives it a salty taste and bouncy texture. I know it sounds wrong, but totally delicious!

  • worldpeas
    worldpeas says

    i actually stayed up one night watching all the gordon ramsay cooking footage on youtube. here's his video of making "sublime scrambled eggs." http://youtube.com/watch?v=C1SM73Qi1BQ you seem to have mastered the method. i spaced out while i tried a hand at it and ended up getting lumpy eggs. i ate them anyway lol

  • yongfook
    yongfook says

    that's the one! :)

  • wenwenzz
    wenwenzz says

    Simple yet tasty

  • dml
    dml says

    I find using a whisk reduces the chances of getting big chunks :-)

  • swimupgood
    swimupgood says

    Just made this - substituted pepper with paprika cos I don't have pepper - it'd delish!

  • swimupgood
    swimupgood says

    Just made this - substituted pepper with paprika cos I don't have pepper - it's delish!

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