Scramble is considered a simple dish suitable for breakfast, lunch, or a light dinner. However, to achieve the perfect result, it is necessary to know a few nuances. These secrets were revealed by the famous British chef Gordon Ramsay.
Gordon Ramsay is convinced that the main mistake when making a scramble is overcooking the eggs. To make the dish tasty, the eggs should be cracked into a cold and dry bowl.
“Most often, the eggs are not whisked in a separate bowl. They are cracked directly into a cold pan, then butter is added. After that, the pan is placed on the heat and stirring begins,” explains Gordon Ramsay.
The culinary trick lies in the proper contact of the egg mixture with the pan. Ramsay emphasizes that it should not just be gently mixed with the butter. It is important not to let the mixture stick to the sides of the dish, so he recommends periodically separating the egg mixture from the pan with a spatula, as reported by the online publication The Mirror.
“On high heat, the dish quickly starts to thicken, so I advise removing the pan from the stove after a minute, but continue stirring the eggs. The dish should be set aside for just 30 seconds, and then returned to the heat, lowering the temperature and adding cream cheese. This will help avoid overcooking the eggs,” reveals Gordon Ramsay's secret.
Only after this does the chef recommend salting the dish. According to him, this order of actions will result in a light and airy scramble.
Gordon Ramsay considers the recipe simple but emphasizes that the perfect result depends on many life hacks he has accumulated over years of working in the kitchen. The chef also notes that he likes to add chopped green onions to the scramble, which gives the dish a more piquant flavor.
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