Scrambled Eggs, Ramsay Style

I watched this video a while ago because I was pretty sure I was doing it wrong. Not previously being one to make scrambled eggs more than twice a year, my only concern was that they cooked all the way through. Mission accomplished! Or so I thought. Turns out there’s a bit more of an art to it, as there is to anything if you look deep enough.

I can’t say that I follow this step by step. Not now, not likely ever. That’s a lot of butter, eh? No crème fraiche for me, either. But treating it like a risotto and taking it on and off the heat totally changed my world! I stick the tofu/mushrooms/whatever on the grill first for a bit with either minimal oil or some butter, add the eggs in afterwards, keep stirring and moving the pan around, and voila!! Unbelievably fluffy, amazing looking, and perfect tasting eggs.

For the dishes I am capable of cooking, and there are many, they tend to taste good but look, uh, let’s say ‘average at best’. Now I’m trying to improve my technique bit by bit — knife technique especially, accident prone as I am — and it’s really paying off ^_^