Making scrambled eggs requires precision in heat management to avoid slimy or rubbery results. Gordon Ramsay's technique involves using a cold pan with eggs and butter, heating them briefly, then removing the pan from heat while stirring. This process is repeated to maintain optimal texture. Adding cold crème fraîche at the end enriches consistency and prevents overcooking by cooling the eggs immediately. This method ensures delicious, creamy scrambled eggs with the desired taste and texture.
Making the perfect batch of scrambled eggs is a true test of culinary chutzpah. Removing them too early results in slimy eggs, while overcooking yields rubbery, unappetizing results.
To achieve Ramsay-style scrambled eggs, crack eggs into a cold pan with a pat of butter, turn on high heat, and stir until they slightly set.
The method involves heating the eggs briefly, then removing the pan from heat while stirring, which should be repeated for about three minutes to achieve scrumptious eggs.
Adding cold crème fraîche at the end creates a luxurious texture and prevents eggs from overcooking due to the temperature drop.
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