Scrambled Misconceptions

Scrambled Eggs

After being rather MIA for the past couple of weeks, I am pleased to announce that I am back in blogging action. Please excuse me for my absence – I have been busy visiting the homeland (the mighty England), catching up with friends, family, and eating out A LOT. I have a few recommendations that I will share in due course for those of you alike myself who LOVE good food, but need to stick to a reasonably low budget.

Before I left on my travels, I stumbled upon a scrambled egg video tutorial courtesy of Mr. Gordon Ramsay. Now I don’t usually watch Gordon Ramsay cooking shows – I think he swears far too much, but I can honestly say that his scrambled egg tutorial completely blew my mind. I can’t believe that I have been getting it so wrong in all my years of scrambling. As someone who has always prided themselves on their scrambled egg technique, I was shocked that a couple of changes could make such a drastic improvement.

My original technique went along the lines of this: whisk 2-3 eggs with a dash of milk and seasoning in a jug, melt a knob of butter in a pan, add egg mixture to the pan, and mix until eggs are suitably scrambled. The End. Oh no, my friend. It is now I share with you my scrambled misconceptions…

1/ The eggs should be whisked before putting into the pan. WRONG – always wait until it’s in the heated pan so that they are not too broken down as they heat up.
2/ Season at the beginning. WRONG – if you put the salt in at the beginning, it breaks down the eggs and makes them watery.
3/ Adding milk makes the eggs creamier. WRONG – you don’t need to add any liquid at all. It just separates from the eggs during cooking, which results in scrambled eggs that are both wet AND overcooked. If cooked right, your eggs will be creamy all on their own!

Who knew?! Well if you did, then I don’t want to hear about it. You should have told me. With this technique, you can create the creamiest, smoothest, most delicious scrambled eggs on the planet. I thank you, Gordon. I can’t tell you how happy this has made me.

The Ramsanator adds sour cream to cool the eggs down and prevent overcooking towards the end , but no need to get your knickers in a twist if you have none in the fridge. Just make sure your toast is ready before the eggs are! He also adds fresh chives, but I personally prefer to keep it simple – served on toast with extra cracked black pepper. D-LISH. Anyway – hope this brings you as much joy as it has brought me! Happy scrambling y’all.


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