$ cat recipes/gordon-ramsay-s-signature-scrambled-eggs-010100.md
Gordon Ramsay's Signature Scrambled Eggs
Crack cold eggs directly into a cold saucepan. Add half of the cold cubed butter. Do not season yet. Place the saucepan over medium heat. Stir continuously with a spatula, making sure to scrape the bottom and sides. After 30 seconds, move the pan off the heat while continuing to stir. Keep it off for 20 seconds to prevent overcooking. Move the pan back onto the heat. Repeat this off-and-on cycle 3-4 times over 4-5 minutes until soft, velvety curds begin to form. Remove from heat completely. Stir in the remaining cold butter and cold sour cream to drop the temperature and stop the cooking. Season with a pinch of salt, pepper, and finely chopped chives. Serve immediately on toasted sourdough.
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Ingredients
- 4 large fresh eggs (cold)
- 20g unsalted butter (cold, cubed)
- 1 tbsp sour cream or crème fraîche (cold)
- 1 bunch of fresh chives, finely chopped
- Pinch of fine sea salt
- Pinch of cracked white pepper
Steps
- Crack cold eggs directly into a cold saucepan. Add half of the cold cubed butter. Do not season yet.
- Place the saucepan over medium heat. Stir continuously with a spatula, making sure to scrape the bottom and sides.
- After 30 seconds, move the pan off the heat while continuing to stir. Keep it off for 20 seconds to prevent overcooking.
- Move the pan back onto the heat. Repeat this off-and-on cycle 3-4 times over 4-5 minutes until soft, velvety curds begin to form.
- Remove from heat completely. Stir in the remaining cold butter and cold sour cream to drop the temperature and stop the cooking.
- Season with a pinch of salt, pepper, and finely chopped chives. Serve immediately on toasted sourdough.