Master Chef Egg recipe EASY!

Yesterday I made Gordon Ramsey "scrambled eggs".

Ingredients;
6 eggs
3 pats of butter
1 spoon of sour cream

Mix eggs and butter in medium-sized saucepan, NOT a skillet.

Take pan away from heat frequently, folding eggs/butter constantly.

Cook until eggs are "almost" done.

Add sour cream.

Lightly season.

Serve on toast.

DONE!

Takes about 10 minutes from start to finish. Eggs are rich, creamy, buttery goodness.



We watch Master Chef in our home and occasionally try techniques and recipes we see on the show.

I always ended up over-cooking my scrambled eggs before, had to really make an effort not to do it this time.

a reply to: DBCowboy

I actually learned to make them this way from watching a video years ago.

Best eggs ever always.

a reply to: Lysergic

Best eggs ever always.

Hard boil some eggs, get a jar of vinegar, once the eggs have cooled, put them in and seal, store in the fridge for a month, that's the best eggs

a reply to: Lysergic

I never thought to make them in a sauce pan before.


I just wanted to add, the above makes 3 servings. It's so rich, that you really don't have to eat any more that than.

a reply to: Zcustosmorum

I bet those are the most epic room clearing farts on this planet.

put egg in a round container. poke yolk. cover in glad wrap. microwave for 1 minute or until egg covers microwave interior. scrape egg off microwave interior. smash into broken, dry buttered bread.

cry.

doesn't work unless you're drunk.

originally posted by: Lysergic
a reply to: Zcustosmorum

I bet those are the most epic room clearing farts on this planet.

Surprisingly no, not that I've noticed anyway. Rotten eggs soaked in vinegar could be good for that

a reply to: DBCowboy

I typically make my scrambled eggs this way, occasionally I will use a splash of heavy cream instead (French style). I like a sprinkle of fresh chives on top when they are done.

a reply to: AugustusMasonicus

I never realized how badly I was doing eggs before now.

Haven't done chives, though Ramsey does it in the video.

a reply to: Zcustosmorum

How though?


Eggs = Pretty Epic Farts

Pickled Eggs = le fart not so epic?????????

I'll be honest, never been brave enough to eat one whenever I was at dive bars.

originally posted by: DBCowboy
I never realized how badly I was doing eggs before now.

Haven't done chives, though Ramsey does it in the video.

Yeah, most people tend to overcook them because they just don't know.

Here's a neat way to do sunny side up since almost everyone hates the whites to be runny. Take a non-stick skillet and melt a few tablespoons of butter on medium low heat. Crack your eggs into the skillet* and begin spooning the warm butter over the whites and yolk until set. Grate some fresh black pepper and a sprinkle of sea salt over the top and serve. The butter helps make this nice film over the yolk and perfectly cooks the whites so they are not slimy.

*Do them in a ramekin one at a time so you can check for shells.

a reply to: AugustusMasonicus

I have always thought of butter as a lubricant and not as an ingredient. But it really makes a difference when you're cooking butter INTO a meal.

I also always pre-seasoned before. Just never thought it'd make a difference.

The sour cream also is a huge difference. I've started adding sour cream to mashed potato dishes as well.

originally posted by: Lysergic
a reply to: Zcustosmorum

How though?


Eggs = Pretty Epic Farts

Pickled Eggs = le fart not so epic?????????

I'll be honest, never been brave enough to eat one whenever I was at dive bars.

Try a whole jar next time you're in

originally posted by: DBCowboy
I have always thought of butter as a lubricant and not as an ingredient. But it really makes a difference when you're cooking butter INTO a meal.

I also always pre-seasoned before. Just never thought it'd make a difference.

The sour cream also is a huge difference. I've started adding sour cream to mashed potato dishes as well.

Butter is what makes most restaurant dishes taste better than what you make at home. It's used to thicken sauces and emulsify dishes. I made a simple roasted chicken the other night but to finish it I swirled some butter and Dijon mustard into the pan drippings along with a few sprigs of thyme and a squeeze of fresh lemon juice. I plated the sliced chicken over this and everyone was practically liking the plates.

I do the butter part. I don't use a saucepan, just a skillet over extremely low heat and keep rolling the curds off the bottom. I also remove from heat just a bit before they're all the way done. They finish cooking as they're plated. Never added sour cream though.

Western version of eggs on toast is an egg salad sandwich.

Two eggs boiled, chopped olives and minced sweet pickle, mayo and two pieces white bread.

I watched this yesterday, I have to laugh because all I could think was, I'm sure it tastes good as it was made by a top chef, but....... I had a friend who cooked eggs like this growing up and I would go out of my way to appear VERY full and insist I wasn't a breakfast eater when I knew these eggs were coming....

-Alee

a reply to: DBCowboy

MasterChef is my favorite show on TV!

After watching the egg episode, I always make my scrambled eggs this way now. A lot harder than it looks, to get that perfect consistency.

a reply to: DBCowboy

I've seen this video years ago and it totally changed the way I do eggs. He also has one about steak, which I also do now. I love how he makes common things simple and easy for home chefs. Steak and eggs are obtainable for most.