Recipes

Recipe: Scrambled Eggs

Scrambled Eggs: 3ten.ca

Gordon Ramsay inspired scrambled eggs. It’s time for breakfast! I’m sure you’ve caught one of my last couple of posts, but if not, here’s the background. My dad got me this amazing pan for Christmas – it’s a 12 inch Pampered Chef skillet. The deal – Gordon Ramsay delivers three meals for Christmas, too. For meal number three, let’s start!

Ingredients

  • 6 eggs
  • 2 tablespoons of butter
  • about 2 tablespoons of creme fresh
  • 2 chives, chopped

First, gather all of your ingredients. Today, we’re having potato hash with our scrambled eggs – you could have toast, fruit or whatever you feel like. These eggs, though, are rich and creamy.

Scrambled Eggs: 3ten.ca

The two key steps to Gordon’s eggs, don’t mix them ahead of time and season after. Check out his YouTube video for step-by-step instruction.

Crack all the eggs into the cold pan.

Scrambled Eggs: 3ten.ca

Add in chunks of the butter.

Scrambled Eggs: 3ten.ca

Now, mix the eggs and the butter together gently. Add heat and then remove from the heat. Go back and forth from heat to non-heat about 4-5 times. You want the eggs to cook slowly.

Scrambled Eggs: 3ten.ca

Once they are almost done, add in the creme fresh. Mix a bit.

Scrambled Eggs: 3ten.ca

Get your potatoes and chives ready – time to eat.

Scrambled Eggs: 3ten.ca

These scrambled eggs are light, fluffy and creamy. The perfect way to wake up on a Saturday morning. Enjoy!

Recipe

Recipe: Scrambled Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 6 eggs
  • 6 eggs
  • 2 tablespoons of butter
  • 2 tablespoons of butter
  • about 2 tablespoons of creme fresh
  • about 2 tablespoons of creme fresh
  • 2 chives, chopped
Instructions
  1. First, gather all of your ingredients. Today, we're having potato hash with our scrambled eggs - you could have toast, fruit or whatever you feel like. These eggs, though, are rich and creamy.
  2. The two key steps to Gordon's eggs, don't mix them ahead of time and season after.
  3. Crack all the eggs into the cold pan.
  4. Add in chunks of the butter.
  5. Now, mix the eggs and the butter together gently. Add heat and then remove from the heat. Go back and forth from heat to non-heat about 4-5 times. You want the eggs to cook slowly.
  6. Once they are almost done, add in the creme fresh. Mix a bit.
  7. Get your potatoes and chives ready - time to eat.

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