I never used to be a fan of scrambled eggs. To me they always seem rubbery and bland, and overall just not an appetizing way to start my day. However I was watching Master Chef a while back, and Gordon Ramsay showed the home chefs how to create the “perfect” scrambled egg. Even on the TV screen the eggs looked so luscious and rich, I just had to give the recipe a try. I didn’t have high hopes, but I was absolutely blown away. This recipe and cooking method has completely changed the way I see scrambled eggs.
The reason scrambled eggs used to seem rubbery to me is because 99.99% of people are actually overcooking their eggs without even realizing it. Eggs done properly should be smooth and velvety, and the secret to achieving this is to alternate between cooking the eggs on heat, and allowing them to continue cooking off heat. Going back and forth between hot and cold slows the cooking process which prevents them from overcooking, and properly cooked eggs will take on an appearance not unlike small curd cottage cheese. Another little secret is to wait to season them until the very last second, which helps them keep their luscious color and flavor. If you wait to season until the last step you won’t have any grey tinted eggs, they will be a beautifully golden color every time.
This recipe is actually very quick and easy, it takes me on average about five minutes from start to finish. However this cooking method does not allow you to just leave the eggs on the stove and walk away for a few minutes, you have to be constantly stirring and moving the pan and checking for texture changes. If you want the best dang eggs on the planet and are willing to give your arm a workout, give this recipe a try at least once in your life. I promise you won’t regret it!
- 6 large eggs
- 3 TBSP Salted Sweet Cream Butter, Cubed
- 2 TSP Crème Fraiche* (or sour cream)
- Medium Saucepan
- Rubber Spatula
- Fresh Chives
- Thick Cut Wheat Bread
- Vine Ripened Tomatoes
- Smoked Salmon
*Creme Fraiche is a soured cream that has a lower viscosity and higher fat content than the typical US style sour cream, creating a more smooth and mild ingredient than most of us Americans are used to working with. I have yet to find pre-made Crème Fraiche at the commissary, so I make it myself. It is very easy: I combine one cup of heavy whipping cream with two TBSP cultured buttermilk in a glass container. I loosely cover it with foil and leave it on the counter at room temperature to solidify. On average is takes about 24 hours to reach the desired consistency, however in some cases it has taken as little as 16 hours for me, or as long as 30 hours. Just be patient, and when it reaches the correct consistency it can be stored in the fridge for up to 10 days. I 100% guarantee that the extra steps to make Crème Fraiche is well worth the effort, it really takes this recipe to a whole new level. However if you are unable to find it/take the time to make it, sour cream can be used as a substitute.
Step one: Crack the eggs into a cold saucepan, and add the cubed butter. DO NOT SEASON.
Step two: Place the saucepan over medium high heat, and immediately begin stirring constantly with the spatula in a figure 8 pattern until the eggs and butter have blended together into a smooth mixture.
Step three: Once the eggs and butter have blended thoroughly, remove the pan from heat for about 20 seconds, still stirring in a constant figure 8 pattern. Be sure to continually scrape the bottom of the pan to prevent sticking.
Step three: Once the 20 seconds is up, place the saucepan back on the heat and stir constantly for about a 45 seconds. Then remove from heat and stir for 20 seconds. Repeat this (45 seconds on, 20 off) until the egg mixture takes on a velvety consistency and small clumps begin to form.
Step four: Once the mixture starts to develop small lumps, leave it on heat for just a moment more until starts to set up a bit, then quickly remove the pan from the burner and continue stirring away from the heat. At this point the eggs should have a creamy custard texture, and look similar to small curd cottage cheese. The eggs will glisten and be obviously moist, but there should not be any runny raw egg in the bottom of the pan. (If there is visible liquid from the egg still in the bottom of the pan, put it back on heat for a few seconds).
Step 5: Once you remove the pan from heat, mix in the 2 TSP of crème fraiche, and then lightly season with salt and pepper and serve immediately. I personally like to pour the eggs over a thick slice of wheat toast and sprinkle some fresh chives on top, and serve it with a side of roasted tomatoes and smoked salmon. The different flavors and textures work together very nicely, and it ends up being a very impressive and satisfying meal!
Since I learned this cooking method I have not cooked eggs any other way. Everyone I have made it for has absolutely raved about it, and as a result I am on permanent “egg duty” for all our brunch gatherings. I really hope you give this amazing recipe a try, and if you do please leave me a comment letting me know how it turned out for you!
And just for the people who want visuals:
These are RUBBERY, DRY, OVERCOOKED eggs:
THESE eggs are the way they are supposed to be. Creamy, luscious, and sinfully delicious.