Gordon Ramsay Makes Scrambled and Fried Eggs | Cooking With Gordon | HexClad

Summary

In this video, the host demonstrates two of their favorite ways to cook eggs: fried and scrambled. For the fried egg, they emphasize the importance of heat control and seasoning, finishing with a touch of chili flake to enhance flavor. The scrambled eggs are prepared by avoiding overcooking, using a method of stirring on and off the heat, and folding in crème fraîche for a creamy texture. Chives are added for flavor, resulting in light, fluffy, and perfectly seasoned scrambled eggs. The focus throughout is on technique and the use of a non-stick pan for flawless results.

Takeaways

• 😀 Start with a gentle heat for frying eggs to avoid sticking to the pan.
• 🍳 Use a small drop of oil and a knob of butter to cook the eggs for better flavor.
• 🧂 Season the butter with salt and pepper before adding the eggs for more balanced seasoning.
• 🥚 Crack eggs onto a flat surface to ensure a clean break and avoid shell fragments.
• 🔥 Adjust the heat to maintain a gentle cooking process, preventing the egg from overcooking.
• 🌶️ A touch of chili flakes can elevate the flavor of a fried egg.
• 🥄 Baste the egg whites with butter to cook the whites around the yolk evenly.
• 🧊 Cooling the fried egg on a cold surface helps separate it from the pan and enhances texture.
• 🥄 When scrambling eggs, avoid whisking them beforehand to keep the texture smooth and creamy.
• 🍶 To prevent overcooking scrambled eggs, work on and off the heat, constantly stirring and folding.
• 🥣 Adding creme fraiche at the end makes scrambled eggs creamy and helps cool them down.
• 🌿 Chopped chives add a mild onion flavor and beautiful color to scrambled eggs.

Q & A

Why is it important to gently heat the pan before cooking eggs?

Gently heating the pan prevents the eggs from sticking to the surface and ensures a smooth cooking process, especially when frying or scrambling eggs.

What role does the butter play in cooking fried eggs?

Butter not only adds flavor to the egg, but it also helps create a non-stick surface and allows for even cooking. It also enhances the texture of the egg whites.

How do you prevent fried egg whites from remaining raw around the yolk?

To avoid raw egg whites around the yolk, basting the egg with butter helps cook the egg whites more evenly, ensuring that the outer whites firm up while keeping the yolk runny.

Why should you avoid whisking eggs before cooking them for scrambled eggs?

Whisking eggs before cooking can make them grainy. It's better to crack the eggs directly into the pan, which ensures the eggs cook in a creamy and smooth texture.

What technique helps in making scrambled eggs light and fluffy?

The key technique is to cook the eggs gently by moving them on and off the heat, folding them back into the pan to avoid overcooking, and adding cream fresh to cool the eggs down while keeping them soft and fluffy.

How does cleaning the sides of the pan affect scrambled eggs?

Cleaning the sides of the pan ensures that all the eggs cook evenly, minimizing waste and ensuring that no cooked bits stick to the pan, which allows for maximum yield from the eggs.

What is the importance of adding cream fresh to scrambled eggs?

Adding cream fresh helps cool the scrambled eggs, preventing them from overcooking and giving them a smooth, creamy texture while maintaining their lightness.

Why is seasoning important for scrambled eggs, and when should it be done?

Seasoning is important to enhance the flavor of the eggs. It should be done after cooking, just before serving, to ensure the eggs stay light and fluffy while absorbing the seasoning evenly.

How does using a non-stick pan affect the scrambled eggs?

A non-stick pan allows the scrambled eggs to cook gently without sticking, ensuring a smooth, fluffy texture and making it easier to clean up afterward.

Why is chili flake used on fried eggs, and what does it add to the dish?

Chili flakes add a subtle heat and elevate the flavor of the fried egg, providing an additional layer of taste that complements the richness of the yolk and egg whites.