Breakfast
A while ago I watched a video of Gordon Ramsay making scrambled eggs. He was pretty adamant that most scrambled eggs are overcooked, whether we realize it or not. I wasn’t convinced initially, because it just looked like he made runny, undercooked eggs.
It didn’t take too long before I decided to give it a try, with some slight modifications based on available ingredients. The texture was much less offensive than I expected, and the taste was amazing. For being so simple I was very surprised. I’ve been making them about once a week ever since, and actually look forward to making breakfast these days.
The trick is to keep the heat reasonably low, and to keep the eggs from coagulating into large blobs by constantly stirring. The eggs spend about the same amount of time on the burner as off the burner, to ensure they cook slowly and evenly. No salt is added until they are on the plate. At the end, just before they are done, some dairy is added to cool them off and halt the cooking. The video specifies crème fraîche.
Today I didn’t have any crème fraîche, so I used mascarpone (which is made from crème fraîche). Instead of sourdough bread, I used a freshly baked French boule. Instead of cherry tomatoes and mushrooms, I used a mix of tomato, green beans, baby yellow potatoes and sweet onion. The beans were blanched and the potatoes were par-cooked in advance. Everything was roughly chopped, tossed with olive oil and kosher salt, and spread evenly in a large skillet while the eggs were prepared.
Again, they are supposed to look runny and undercooked, but they aren’t. They just have a very uniform consistency that makes them look that way. The bread was pretty damn good too, I have to say.
