Gordon-Ramsay-Makes-Scrambled-and-Fried
Category
🦄
CreativityTranscript
00:00Eggs, come on, we all love them, whether it's breakfast, lunch or dinner.
00:03So today, I'm going to show you my favourite way to cook eggs.
00:07Scrambled and fried.
00:10I'll start the fried egg first, and then I'll go straight to the scrambled egg.
00:13So, gently heat that pan, just gently.
00:17If you start cracking eggs into a coal pan, whatever pan it is, it's going to stick.
00:21So get some heat in there, okay?
00:23I like to start with a tiny drop, just a tiny drop of oil.
00:29Literally, just a touch.
00:31And then from there, a little knob of butter.
00:35Now, butter goes in.
00:37And before I do anything else, melt that butter.
00:41Turn the heat down.
00:44Season that butter, so my eggs season underneath.
00:47Touch of salt, touch of pepper.
00:49Get my egg, crack it on a flat surface, and then literally drop it down, open it up,
00:56and crack that into the pan.
00:59Now, back onto the heat.
01:01Generate a touch of your heat, nice and gentle, and just gently shake that.
01:07And that helps that non-stick to work its magic.
01:10Now, look at it, it's starting to blister and bubble.
01:12The heat's getting in.
01:13I'm going to turn the heat back down now.
01:16Now, hear that noise?
01:18That's the chef's dream.
01:20Let that blister on the outside.
01:22But look, gently move it.
01:24I like a touch, a touch of chili flake on my fried egg, just a touch.
01:30And then what I do now is literally get the butter, shake that gently,
01:36and just baste the egg whites around the yolk.
01:42And look, that helps cook.
01:45Sometimes with that raw egg white around the yolk, it's uncomfortable.
01:49And the best way is to take the spoon and just baste your egg.
01:53And look, that blistering is beautiful.
01:56And look, bring it onto a cold surface.
01:58That'll help separate.
02:00And then underneath, if you want your eggs over easy, you flip that.
02:07I like my yolk really nice and runny.
02:10Shake, shake, shake.
02:13Now, when we come to serve, spatula, drain off your egg.
02:21Beautiful.
02:22Glides out of the pan.
02:24Set that on there.
02:26And there we have a beautiful, stunning, delicious fried egg.
02:31But look, runny yolk, nice, crispy, delicious egg white.
02:35And when you finish it with that little touch of chili flake,
02:38it elevates that amazing flavor.
02:42Now, scrambled egg.
02:44Start off in a cold pan.
02:45And the secret here is the working.
02:47When you go on and off the heat, eggs overcook instantly.
02:51Now, crack the eggs.
02:55Now, the secret of any good scrambled egg is in stopping the eggs from overcooking.
03:04We never whisk our eggs before we cook them.
03:08It turns the whole thing grainy.
03:10Two, four, six beautiful whole eggs.
03:13Now, we go onto the stove.
03:16From there, I take a couple of knobs of butter.
03:21On with the heat, spatula, and we start stirring.
03:27And the most important part here now, okay, is breaking up those eggs.
03:32As you can see, I'm using the plastic scraper.
03:34And the beautiful thing about this Hexlad pan is you can see how clean I'm wiping around,
03:41bringing the eggs back down into the mixture.
03:43So, I'm on the heat now.
03:44I've got no seasoning in there, okay.
03:47I'm starting to generate the heat.
03:49You can see the eggs starting to cook.
03:51I'm 60 seconds on.
03:52I come off now.
03:54I clean down the side of my pan.
03:56I whisk it back in.
03:58And there is a secret, making sure that you're folding everything from that pan, cleaning the sides.
04:04And so, I've got maximum yield on the eggs.
04:07I'm off for 30 seconds.
04:08I go back on.
04:09I turn the gas down, and we whisk.
04:14Look at the eggs, how quick, how it's cooked.
04:16They come off.
04:18I fold them in.
04:19Now, to stop them from overcooking, a little touch of creme fraiche.
04:23In we go.
04:25Fold that in.
04:26And now, now is the moment I start to season my eggs.
04:31The creme fraiche cools my scrambled eggs down.
04:34Lightly season.
04:35The gas is off.
04:36I've still got that heat inside my pan, but the eggs are light and fluffy and seasoned.
04:43Look at the color of those yolks.
04:45I like a light sort of onion flavor.
04:49And all I do here is just put some nice, beautiful chopped chives running through.
04:55Sprinkle the chives on top.
04:57Fold them in.
04:59And look, they just sit there nicely.
05:01There's no water.
05:02The color's incredible.
05:05And look at this scrambled egg.
05:09And when you make scrambled eggs like this in a stunning, nonstick pan, there's no waste.
05:16And look.
05:18And there we have a beautiful, stunning, amazing scrambled egg that screams perfection.
05:28A big thank you to Hexclad.