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Gordon Ramsay's signature scrambled eggs are incredibly creamy and velvety, cooked gently on and off the heat to prevent overcooking. Served with sautéed mushrooms, vine tomatoes, and thick-cut sourdough toast, this is the perfect luxurious breakfast.
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Gently sauté whole mushrooms and vine tomatoes in olive oil. Toast a thick slice of sourdough bread. → In a cold saucepan, combine 3 cold eggs and a knob of cold butter. → Cook over medium heat, stirring constantly and alternating between 30 seconds on the heat and 15 seconds off, until creamy. → Remove from heat, immediately stir in crème fraîche, then season with salt, pepper, and chopped chives. → Serve the eggs over the toast with the mushrooms and tomatoes on the side.
Gently sauté whole mushrooms and vine tomatoes in olive oil. Toast a thick slice of sourdough bread. → In a cold saucepan, combine 3 cold eggs and a knob of cold butter. → Cook over medium heat, stirring constantly and alternating between 30 seconds on the heat and 15 seconds off, until creamy. → Remove from heat, immediately stir in crème fraîche, then season with salt, pepper, and chopped chives. → Serve the eggs over the toast with the mushrooms and tomatoes on the side.
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The secret to perfect scrambled eggs is to cook them slowly and control the temperature by taking the pan on and off the heat. This prevents them from becoming rubbery.
Never season the eggs at the beginning. Adding salt too early breaks down the eggs' texture and makes them watery.
Always start with cold eggs and cold butter in a cold pan for a gentle, even cooking process.
Use a thick, robust bread like sourdough so it doesn't get soggy when the creamy eggs are placed on top.
The final addition of crème fraîche is crucial; it stops the cooking process and adds a beautiful, velvety finish.
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