Gabriel just sent me this. It's Gordon Ramsey (of Hell's Kitchen fame), at home, cooking what he calls "the perfect scrambled egg." This is not quite how I like to do it, but I feel he's hit on some important themes:
I will be posting my marginally famous Jell-O (Chocolate) Pudding Egg recipe soon. Something to look forward to. It will be one of my many desserts in my yummy Easter dinner. Here's the menu:
- DON'T overcook the egg. If you overcook a scrambled egg, you're going to end up with water on your plate and some really dry, unpalatable eggs. And don't tell me you've never noticed this phenomenon - if so, you probably eat your eggs before they've had a chance to visably seperate, that's all. Golden rule: If it's done in the pan, it'll be overdone on the plate.
- Don't whisk the eggs. You want to keep some of that previously existing structure. It'll help give you scrambled eggs instead of mushy eggs.
- Don't season the eggs until afterward. If you really must, add the salt just before you start heating the eggs. NaCl does nasty things to eggs.
- Ramsey uses butter and creme fraiche - I use a smaller bit of butter and cream, but the point is: Scrambling plain eggs does not great scrambled eggs make. (I could take or leave the chives.)
I will be posting my marginally famous Jell-O (Chocolate) Pudding Egg recipe soon. Something to look forward to. It will be one of my many desserts in my yummy Easter dinner. Here's the menu:
- Baked ham with mustard glaze
- Roasted asparagus
- Mashed sweet potatoes
- Homemade, no-knead bread
- Mixed green salad with Italian dressing
- Lemon Tower Cake
- Jell-O pudding eggs
- Pecan tarts
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