This approach will give you perfect scrambled eggs and leave you with plenty of time to finish the rest of your breakfast.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Good Morning America | 2019-07-19 08:00:08 |  1,612,361 Views |
Gordon Ramsay's Perfect Scrambled Eggs Tutorial | GMA Digital
I could happily eat scrambled eggs every day. I love them for breakfast brunch lunch and dinner — and there’s nothing more comforting when I’m feeling under the weather. I’m very careful when I scramble eggs because I have very specific expectations. I want them soft and creamy not at all dry and maybe a little less “done” than some people like them. My go-to method for years has been (for the two of us) 5 large eggs 1 large yolk salt and pepper and a dash of cream. I cook the eggs beaten in butter over the lowest possible heat on the stove stirring constantly for a very long time. But recently I’ve come across a real game-changer when it comes to scrambled eggs. Not only does this give me the soft texture I want it also allows me to finish the rest of the meal without too much multitasking or cold eggs.
I still stick to the 5 whole eggs/1 yolk/salt and pepper ratio but I've made two big changes. First the dash of cream has been replaced with a tiny dash of good olive oil. This is not the time for your strong-tasting "finishing" olive oil. You'll need the extra virgin olive oil you use every day for cooking. And before you ask no — the eggs don't taste like olive oil. They taste more like eggs without the dairy blandness… I was shocked.
This next step and the other big change for me introduces a bit of dairy without masking the flavor of the eggs; plus it allows me to easily finish the rest of the meal. I add a pat of butter (the amount is up to you but I use 1 tablespoon) to a small nonstick skillet and turn the heat to at least medium-high. Once the butter begins to brown I remove the pan from the heat and add the eggs. Immediately stir with a silicone spatula until the heat of the pan decreases and the scrambled eggs stop cooking—about ⅔ of the eggs are done at this point. I can then finish the sausage make toast pour coffee etc. The eggs only need a few moments over low heat to cook through when you’re almost ready to serve and eat. The amount of time you choose to cook the eggs at this stage allows you to achieve your own preferred state of “doneness” while keeping them soft and creamy.
