I’ve been feeling strangely inspired by food these days, so I thought I would share a great recipe that I came across a couple of months ago. If you’re a fan of scrambled eggs, I highly recommend trying this recipe out! It’s based off of Gordon Ramsay’s YouTube video that can be found here. But me and my boyfriend (from here on to be referred to as S) changed up some parts of the recipe and I think it’s quite simpler. So here goes!
- 3 eggs
- 1 tbsp butter
- 1 tbsp creme fraiche (or substitute)
- extra virgin olive oil
- mozzarella cheese
S had been watching Gordon Ramsay’s Ultimate Cookery Course to try to teach himself to cook and had been using this recipe as his go-to scrambled eggs breakfast for a couple of weeks. I’m so thankful he showed it to me! It really is that much better than traditional scrambled eggs. It looks good, tastes great, and is extremely easy to make.
So for this meal the biggest step is the initial setup. Have all the ingredients within reach before you start cooking, it will really make things easier. If you don’t have creme fraiche, I find that sour cream is a decent substitute. To season, I opt to add pepper, salt, and dried parsley to the eggs. Cooking these eggs is easiest if you have a small pot with high walls, but with enough care a small skillet would work too.
- Put in about 1 tbsp of olive oil to coat the pan. This will help prevent the eggs from sticking to the pan walls when you start adding the heat.
- Add the eggs and butter to the pan and then turn on the heat. The butter will add a very smooth velvety texture to the eggs.
- Using a spatula, beat the eggs in the pan. After the initial beating, I find using a kind of folding motion helps cook the eggs more evenly throughout.
- Never stop beating the eggs! Take the pan off the heat any time you notice that the egg starts to stick to the pan or start to look dried out. (I find that 15 seconds on and 20 seconds off works pretty well, but this varies with the stove of course)
- After about 3 times on and off the heat, the eggs should look moist but not mushy.
- Take the pan off the heat and add the creme fraiche to stop the egg from becoming overcooked. Fold the creme fraiche into the eggs until it is throughout the scrambled eggs.
- Season the eggs to taste and sprinkle a pinch of parsley flakes and cheese.
And there you have it! Delicious scrambled eggs that take about 3 minutes to make from start to finish. Don’t worry if you did not get the timing down the first time you made these scrambled eggs, practice makes perfect. Eventually you will be making a great, wholesome breakfast in 5 minutes flat. I also prepared cooked tomatoes on the side by cooking the tomatoes with basil leaves to add some color to the dish.
**Tip: If you are confident with your multitasking skills, start toasting bread or heating bacon, tomatoes, mushrooms, etc. right before you start scrambling your eggs and everything will be ready to eat by the time your eggs are done, saving you time! Presentation will also make your breakfast seem that much more sophisticated.
And here’s the final product!
Thank you guys so much for reading! And thanks to S for helping me write this blog post 🙂 I’d love to hear how your version turned out if you decide to try this recipe!