602
Anon watches Gordon Ramsay (thelemmy.club)
submitted 4 months ago by [M] to c/greentext@sh.itjust.works
70 comments fedilink hide all child comments
 
you are viewing a single comment's thread
view the rest of the comments
[–] 29 points 4 months ago (9 children)

I make my scrambled eggs the way he does

  • permalink
  • fedilink
  • source
  • hideshow 18 child comments
    •
  • [–] 7 points 4 months ago (1 child)

    I tried his way a few times, did pickup some better technique for stirring, but mostly I still like mine how I've always made them. Have you seen the video of his (adult) son telling him that he likes his eggs different? I laughed pretty hard because it's exactly how i feel. "Yeah it's good but it takes 15 minutes!" Gordon being a dick about the pan too is just so on brand.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 4 points 4 months ago (1 child)

    And how is that?

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 22 points 4 months ago (4 children)

    Good amount of butter in a warm pan, crack in 3 eggs, don't bother to whisk them. Just fuck them about with the spatula directly in the pan to scramble them. Keep them moving, keep stirring and scraping, moderate the heat by taking the pan off the burner. When they start to come together, add 1/4 cup of cream or sour cream, continue bothering the eggs until the consistency is how you like it. I like them fairly moist, but firm enough to stand up in a pile. Season, put over toast.

    I like Worcestershire sauce and Apricot jam on my scramble eggs, I know that sounds treasonous but it's good

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 8 child comments
    •
  • [–] 15 points 4 months ago (2 children)

    I mean generally the secret to making anything good is to make it 20-60% butter and then add heavy cream.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 1 point 4 months ago (2 children)

    That's a dessert, not a meal.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 5 points 4 months ago (1 child)

    My mom is from North England, so that's just how all our meals are. Auntie Elizabeth always said "butter makes everything better"

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 7 points 4 months ago (1 child)

    The whole thing sounds treasonous.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 3 points 4 months ago* (last edited 4 months ago)

    Eh, I make eggs following Ramsay’s general directions. His recipe is more for creamy scrambled. I just use a little less butter and cream. The eggs still come out fluffy, light and more creamy than normal. Like greentext, I have received several complements on how they turn out. Except I don’t put jam on them.

  • permalink
  • fedilink
  • source
  • parent
  • [–] 2 points 4 months ago

    I like Worcestershire sauce and Apricot jam on my scramble eggs, I know that sounds treasonous but it's good

    I can see that working out. Worcester sauce has a lot of salt, which helps with enhancing the flavor of other ingredients. I personally pre-scramble my eggs with cream, salt, & pepper and they turn out best when I have a good amount of salt included

  • permalink
  • fedilink
  • source
  • parent