Scrambled eggs are the sister of the French omelet. Its distinctive feature is its structure. If the omelet is to be fluffy and smooth, then the scrambled eggs, depending on your preferences, can consist of large egg clots or a creamy, almost uniform mass.
It is necessary
-
- Perfect Scrambled Eggs by Gordon Ramsay
- 4 chicken eggs
- 1/2 tablespoon sour cream or heavy cream
- 20 g unsalted butter (85% fat)
- chopped green onions
- sea salt and freshly ground black pepper
- Fitness scrambled eggs in coconut oil
- 2 chicken eggs
- some coconut milk
- 1 cup egg white
- 1-2 drops of honey
- 1/4 cup unsweetened grated coconut
- a pinch of fine sea salt
- unrefined coconut oil
- a few slices of bread
- some fresh fruit
- toasted coconut flakes
- whipped cream
- honey
- Scrambled eggs in eggshell
- 5 chicken eggs
- 1 teaspoon butter
- 1 tablespoon cream or sour cream
- chopped green onions for garnish
- salt and pepper to taste
Instructions
Step 1
Perfect Scrambled Eggs by Gordon Ramsay
Remove the eggs from the refrigerator in advance and bring them to room temperature. Break them into a saucepan or small saucepan. Add a piece of butter. Place the saucepan over low heat and begin beating the egg mass with a rubber spatula. Stir the eggs constantly, shake them. As soon as the mixture begins to thicken, remove it from the heat and continue stirring. Put the eggs on fire and let it warm up a little, then remove again and shake, repeat the procedure 2-3 more times.
Step 2
Remove scrambled eggs from heat, stir in sour cream or whipped cream, season with salt and pepper and add chopped green onions. Gordon Ramsay, a famous chef, restaurateur and TV presenter, believes that the secret to the perfect scrambled eggs is to beat the eggs right in the pan, not interfere with them when they heat up, and not salt until tender.
Step 3
Fitness scrambled eggs in coconut oil
Whisk eggs and some coconut milk in a bowl. Add shredded coconut, honey and sea salt. Heat a small skillet and place the coconut oil on top of it. Reduce heat to low. Add the egg mixture and fry, stirring constantly with a silicone spatula, to create a creamy mixture. Toast the bread in a toaster. Place scrambled eggs on top of the bread and garnish with a few fresh berries, toasted coconut flakes, a spoonful of whipped cream and a few drops of honey or maple syrup.
Step 4
Scrambled eggs in eggshell
Wash and dry the eggs thoroughly. In order to remove the top of the eggshell, it is most convenient to use a special egg cutter. If you don't have one, try to carefully cut off the top with a knife. This dish is for two servings, so don't be discouraged if a few shells go to waste. Pour the contents of the eggs into a bowl. Once again, gently rinse the shell from the outside and wash the inside thoroughly, place it on a stand to dry.
Step 5
Whisk the eggs in a small bowl. Heat a saucepan or saucepan over medium heat and melt a teaspoon of butter. Add eggs, reduce heat to low and cook, stirring constantly with a rubber spatula, for 5-8 minutes.
Step 6
Once the eggs have set, add 1 tablespoon of sour cream. Continue stirring the egg mass. After 1-2 minutes, turn off the heat, salt, mix the scrambled eggs with chopped onions and transfer to the shell. The most convenient way to do this is with a coffee spoon or Chinese chopsticks.
