Gordon Ramsay: scrambled eggs

[Major Nikon]

This is similar to how I do mine except I use a double boiler and season with salt and cayenne pepper.

[sinkingfeeling]

1. Too soft for me.

[Major Nikon]

2. You can make them as firm as you want by cooking longer

There are several proteins contained within eggs that coagulate at different temperatures. The problem is that if you go too far you get to the rubbery stage which tends to squeeze out all the moisture within the egg (kinda like hard boiled). By bringing the temperature up slowly and evenly you can get to just about any custard stage you want while avoiding going too far by adding a cool liquid to the eggs at the end of the cooking stage. He adds creme fraiche, which is quite nice, but you can substitute milk, salsa, or whatever your imagination can come up with.

[geardaddy]

3. Shouldn't that be...

scrambled fucking eggs?

[Major Nikon]

4. I prefer mine unfertilized

[geardaddy]

5. I just meant that it's Gordon "F8cking" Ramsay

[Major Nikon]

7. I understand

I can't stand very much of Gordon "F8cking" Ramsay, but he does get the egg thing right.

[elleng]

6. Luvely!

[truebrit71]

8. Way too much salt...as always...

...Fucking wanker....

[pinto]

9. Looks good. I like my eggs a tad drier but I bet this works well over crusty sourghdough toast.

Plus I like the simple mushroom / tomato saute.

[SheilaT]

10. He's making it far more complicated than it needs to be.

Personally, I'm not a fan of the mushrooms or the tomatoes.

I can do bacon, eggs, and toast in about five minutes. Maybe ten.

What I do like about breakfast is that it takes no time at all.