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Ramsey's Perfect Scrambled Eggs Video
Posted on 3/15/13 at 10:33 am
Posted on 3/15/13 at 10:33 am
Last minute, I decided on breakfast for supper last night and made these sans the creme fraiche. Mine were a little more done than his as is my preference, but they were darn good. Felt a bit like I was making a roux with all that stirring. Had some bacon and pan roasted mixed cherry tomatoes.
Used a Hawaiian red finishing salt on the eggs. I really like that. You get that natural flavor of the eggs with onions and a bit of pepper and little bursts of salt in the bite, but not over salted at all.
LINK
Used a Hawaiian red finishing salt on the eggs. I really like that. You get that natural flavor of the eggs with onions and a bit of pepper and little bursts of salt in the bite, but not over salted at all.
LINK
This post was edited on 3/15/13 at 10:40 am
13
Posted on 3/15/13 at 10:46 am to Gris Gris
Where would i find red Hawaiian finishing salt?
Posted on 3/15/13 at 10:48 am to fleaux
quote:
Where would i find red Hawaiian finishing salt?
Must....resist....urge...to be...a smartass....
Posted on 3/15/13 at 10:49 am to Gris Gris
that's too runny for me.
I usually always make an omelet and if I mess up when flipping, then I make scrambled eggs.
I usually always make an omelet and if I mess up when flipping, then I make scrambled eggs.
Posted on 3/15/13 at 10:49 am to Gris Gris
On technique, mine is about as opposite from his as possible. I'm pretty particular about my scrambled eggs. I like them much lighter & fluffier than his, and not so dense or runny. I do like chives in them, and I'd definitely love the cherry tomatoes, mushrooms, & bacon with them. Might just use my own technique, but roast the veggies with them.
Posted on 3/15/13 at 10:51 am to Gris Gris
He and I have very different tastes when it comes to the proper texture of the "perfect" scrambled egg.
Posted on 3/15/13 at 10:53 am to Gris Gris
I have witnessed what I would call an epiphany in his dealings with others in the restaurant world as of "late". There is a note of humbility to his dealings with others in the sand pit
ETA Are there any children that play in a sandbox anymore?
ETA Are there any children that play in a sandbox anymore?
This post was edited on 3/15/13 at 10:57 am
Posted on 3/15/13 at 10:54 am to fleaux
Palm Island red Hawaiian sea salt at Calandro's
Posted on 3/15/13 at 11:12 am to Gris Gris
This is how I make my scrambled eggs and I've gotten to the point I can't eat them any other way. The creme fraiche is nice, but butter can perform the same function if you don't have it.
Posted on 3/15/13 at 11:19 am to Gris Gris
Thanks for the link Gree. I've never seen it done remotely that way .. but will give it a try this weekend.
Posted on 3/15/13 at 11:20 am to fleaux
quote:
Where would i find red Hawaiian finishing salt?
Red stick spices has it. Bought some the other day and loved it.
Posted on 3/15/13 at 11:24 am to Gris Gris
I've always disagreed with his "no salt before cooking" statement. In fact, I saw an episode of America's Test Kitchen where they explained that salting before cooking produced the best results. Oh well, potato potato I guess.
Posted on 3/15/13 at 11:30 am to Mo Jeaux
yeah like someone else posted this is pretty much a 180 from how I cook my scrambled eggs:
crack 3 eggs in a bowl, add splash of milk, add s&p, whisk, pour into greased pan over medium heat and cook, stirring when needed to prevent burning and remove when cooked through but still moist. season again w/ s&p.
crack 3 eggs in a bowl, add splash of milk, add s&p, whisk, pour into greased pan over medium heat and cook, stirring when needed to prevent burning and remove when cooked through but still moist. season again w/ s&p.
Posted on 3/15/13 at 11:36 am to Gris Gris
he says not to make them runny and his are runny as shite:
must be how they like em where he's from
i bet it gets blasted on hre
must be how they like em where he's from
i bet it gets blasted on hre
Posted on 3/15/13 at 12:02 pm to Gris Gris
fantastic comments under the video:
quote:
Instructions not clear enough,? my dick got caught in the ceiling fan
Posted on 3/15/13 at 12:03 pm to Carson123987
doing this tomorrow morning!
thanks gris!
Posted on 3/15/13 at 12:12 pm to Mo Jeaux
quote:I don't see any harm in salting before hand, as long as it doesn't sit in the uncooked eggs too long. I salt em right before they hit the pan, and I like my eggs extremely easy, so the salt won't have time to break down the eggs as Ramsay mentioned. I also find that if the salt is added too late, it can still have a gritty texture.
I've always disagreed with his "no salt before cooking" statement.
Maldon is another quality finishing salt. You can easily find those on Amazon.
Posted on 3/15/13 at 12:42 pm to coolpapaboze
quote:
but butter can perform the same function if you don't have it.
I think the butter added in cold performed a similar function as it softened and was incorporated. They were fine without the creme fraiche, but I'll try that as well.
I don't like mine quite as soft as his, so I let mine cook a little longer. Normally, mine are pretty much cooked hard, but this was infinitely better and cooked all the way through without being tough in the least. Not sure I can go back to the reverse way of making them after these. For those of you who don't like them runny, try the method and cook them longer, but they don't need to be rock solid. They actually look more runny than the are.
The finishing salt was perfect. I've never seasoned eggs before cooking them, anyway, so that wasn't a change. I was always told they would be tough if salted ahead of time, plus I don't like the way the salt is distributed into the egg when done ahead of time. It can "congregate" in certain places the way the texture of eggs are even if pre-whipped.
I've never gotten excited about scrambled eggs, but I find myself wanting these again. I'm more an over easy egg person.
Posted on 3/15/13 at 1:29 pm to Gris Gris
Yes, the butter will melt and essentially emulsify with the egg and the whole thing ultimately takes on the consistency of a custard to me, not runny at all. There's almost no "curd" if you will, and I like that. I generally spread mine on toast.
Posted on 3/15/13 at 1:33 pm to coolpapaboze
quote:That's where I go the other way. I like a soft, large "curd" that developes when the egg is genly moved around the pan with only a few strokes.Different strokes...
There's almost no "curd" if you will, and I like that. I generally spread mine on toast.
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