British
Gordon Ramsay's Scrambled Eggs
$2
5 minsPrep
5 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
365Calories
29gProtein
26gFat
3gCarbs
1gSugar
0gFiber
420mgSodium
480mgChol
13gSat Fat
260mgPotassium
95mgCalcium
1.6mgIron
1.5mcgVitamin B12
1mgVitamin C
Goes well with
Mimosa
local
English Breakfast Tea
international
vegetarian
gluten-free
high-protein
Instructions
1
Start with a cold, dry pan — test by adding a drop of water; if it darts around immediately, the pan isn't cold enough yet.
2
Crack the 3 eggs directly into the cold pan, then add the 2 egg whites, whisking briefly together with a fork right in the pan.
3
Do not season with salt yet, as it will break down the eggs and make them watery.
4
Add a generous knob of butter to the pan.
5
Place the pan over medium heat, stirring constantly, moving it on and off the heat repeatedly to build a creamy, soft curd without overcooking — the extra egg whites add volume so keep stirring gently to avoid rubbery bits.
6
Once the eggs are just about set but still soft, remove from heat and stir in a spoonful of greek yogurt to stop the cooking process and add creaminess.
7
Season with salt and freshly ground black pepper.
8
Finish with a scattering of chopped fresh chives and serve immediately, ideally with buttered toast.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs
- 44 egg whites
- 2 tbsp2 tbsp butter
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tbsp2 tbsp greek yogurt
- 2 tbsp2 tbsp chopped chives
