cracked-egg

Everybody on the planet has made scrambled eggs before…well except my daughter. I must have made them a thousand times, in several different ways. Beaten fine, beaten rough, adding milk, adding water.

I had a cousin in Czechoslovakia who would pour the beaten eggs in to a pot of hot oil…he spun them around with a fork and voila! Very oily scrambled eggs. I didn’t care for that method.

Yesterday, on Pinterest of all places, I was led to a blog post that promised the best scrambled eggs ever. I was curious to see the method behind these superior scrambles, so I watched the video. It was a Gordon Ramsay video…okay, I kind of dig him. I can’t stomach “Hell’s Kitchen” but I love “Master Chef.”

His method, without all the bells and whistles, was as follows:

Crack two eggs in a pot…not a skillet…a pot, along with a nob of butter. Yes, a nob – how cute. Put the heat on high, and with a spatula, stir the eggs over the heat. Then, take them off the heat, but continue to stir. Repeat this on the heat, off the heat cooking, while always stirring, until the eggs are done. Season only after the eggs are done.

Now, here is where I differed from his recipe. I didn’t add creme fraiche because I don’t have any. I also cooked mine a tad longer because I think wet, loose eggs are disgusting. And I didn’t add chives…again, didn’t have any.

Those things aside, I have to tell you…these were the best, most amazing scrambled eggs I ever had. They were actually creamy – almost how eggs are in a quiche. I can’t wait to make them for my family.

My husband should love this method, because it cuts down on dishes. Now I don’t have to use a bowl and a whisk to scramble the eggs before adding them to the pan.

If you’re interested, I’ve posted the video below. Happy scrambling!

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