Gordon Ramsay's Creamy Scrambled Eggs Recipe - TheFoodXP (2024)

FAQs

What does adding cream to scrambled eggs do? ›

Stirring in cream immediately lowers the temperature of the eggs, so you can plate them without overcooking. While cream gives the eggs a sweet richness, you can also finish them with other cool ingredients.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope." Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs.

When it comes to cooking scrambled eggs, Burrell swears by adding a tablespoon of water to the eggs just before they are beaten together, per The Daily Star. This helps cook the eggs to perfection because as the water boils the steam distributes heat, which ensures an even cooking process (via Real Simple).

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

The secret ingredient for perfectly fluffy scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they're still runny, but keep them on the stove for another 15 seconds if you prefer them completely set.

He told how he learned to cook up the 'best scrambled eggs' from the late Michel Roux Sr. The chef then used a hand-held metal whisk to mix the eggs before seasoning with black pepper. James told viewers to 'put plenty of seasoning in' before adding salt in the bowl and butter in a pan on the hob.

Don't add milk or cream.

It changes both the taste and the texture of the eggs. The extra liquid will leave you with runny watery scrambled eggs (NOT creamy), which may even cause you to overcook them, which then would make them rubbery.

there is no reason to add milk or cream. Scrambled eggs need only beaten eggs and what it is you would like to cook them in, butter, Olive oil, etc… If you like to add cheese I would suggest doing that once the eggs are scrambled, pull the pan off the heat then add shredded cheese folding it in until melted.

How many eggs per person scrambled? ›

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Step 3: Water or Milk? If you like fluffier scrambled eggs, add 1 to 1 1/2 tablespoons of water per egg. If you prefer creamy eggs, add 1 tablespoon of milk for each egg.

While adding salt is the most likely reason scrambled eggs taste better in a restaurant, it is likely not the only reason. Believe it or not, adding water to your eggs can make them taste better too.

Ramsay's scrambled-egg recipe is well-known and loved by many. Luckily, it also calls for a short list of ingredients: eggs, salt, pepper, butter, chives, and crème fraîche, a thick soured cream that can add a buttery flavor to food.