Gordon Ramsay, one of the world's most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef's new app, presented exclusively twice a week in The Daily.
The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London's Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London's most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles.
Now Ramsay's bringing the heat directly to your iPad. Try Cook with Me via The Daily.
Even my cutting edge samoled screen doesn't improve the whiteish color of these sad industrial eggs, but this is really the perfect method. Took me years to come up with that myself: this on and off the flame part really is the key. The only way to consistently make good scrambled eggs. The rest is bollocks to be honest. You don't need shitful of butter in your eggs, nor crapful of cream. Just enough fat of your choice initially in the pan so the eggs adhere less. I prefer my eggs to taste like eggs, especially if I manage to get super yellow, huge yolk organic ones from the farmer.
While I like the mushrooms and tomatoes idea, he makes way too big a production out of making the eggs. The toast burned cause he cut the bread too thick and jammed the toaster. In too much hurry to make his video to remember breakfast is an exercise in relaxation, or risk indigestion.
The best thing about those scrambled eggs is,
the joke at the end.
Scrambled eggs for me, are a personala thing.
There is no such thing as the perfect scrambed eggs because we are all different.
One srtyle doesn't fit all.
Mix eggs in a bowl with a little milk, pour into hot pan, scramble them up into a heap, then cover them with the lid of a 2 quart sauce pan. Poof. Fluffy scrambled eggs, sans added cholesterol from the butter.
I watched this because I foolishly thought you'd have some culinary insight to share. Gordon, to use your vernacular, you're a fucking idiot. What you cooked was not scrambled eggs, it was moosh that granny could suck through a straw. Do people watch you for your foul mouthed rants or your inevitable melt down? Because they obviously don't watch you for your cooking.
He turned yummy yellow scrambled eggs into soggy yucky looking off-white mashed potatoes. You don't put no damned chives in eggs! And that bread looks like a relic dug up from an earlier civilization. Those tomatoes are going to shoot flaming hot tomato juice at you as soon as your fork pierces the skin. Caveat Eator! (Let the eater beware!)