Scrambled eggs are the ultimate comfort food, whether you fancy something straightforward on buttery toast or are going all out with a full fry-up. It’s one of the simplest breakfast dishes around, yet scrambled eggs can sometimes end up burnt, rubbery or dried out if you’re not careful with your ingredients.
Most people routinely add milk to their scrambled eggs under the mistaken belief that it makes them creamier, but it actually ruins the texture. Adding too much liquid means the eggs take considerably longer to cook, and when eggs spend too long in the pan, the proteins seize up, leaving them tough, chewy and charred at the edges.
Instead, Sarah, a cook and founder of Whole and Heavenly Oven, has revealed a far simpler way to achieve soft, delicious scrambled eggs using an ingredient that Gordon Ramsay swears by.
Sarah said: “I actually learned some of the techniques we’re using today from Gordon Ramsay during an episode of MasterChef, and I was so excited to apply a few of his tips to my own scrambled egg game.
View 4 ImagesScrambled eggs will become dried-out and rubbery if you cook them with too much liquid(Image: Getty)
“Gordon recommends using the not-so-secret ingredient of sour cream in scrambled eggs to get a perfect creamy texture and pairing that with my slower cooking method, and wow, does it ever transform the eggs from ‘okay’ to a real breakfast indulgence.”
Gordon Ramsay is a firm advocate of stirring a tablespoon of sour cream or crème fraîche into scrambled eggs, and the technique has since become one of his most celebrated culinary tips.
These ingredients are rich in fat, which helps soften the eggs and deliver a truly silky texture, giving them a restaurant-quality feel.
Both are mildly acidic, which prevents the egg proteins from firming up too rapidly, meaning you won’t be left with burnt or dried-out eggs.
View 4 ImagesScrambled eggs will be softer and have a creamier taste if you swap milk for sour cream or crème fraîche(Image: Getty)
Sour cream and crème fraîche simply make scrambled eggs more delicate and add extra moisture without the surplus liquid that comes with milk.
Crème fraîche boasts a higher fat content than sour cream, so opt for it in your scrambled eggs if you’re after a richer, more decadent flavour.
Sour cream is lighter, making it ideal for anyone seeking a healthier breakfast option, though it lends a tangy note to the scrambled eggs, brightening them up.
Both will deliver beautifully creamy scrambled eggs, so feel free to use whichever you prefer.
View 4 ImagesScrambled eggs will have a better texture if you replace milk with a item Gordon Ramsay loves(Image: Getty)
You will need (for two people):
- Six large eggs
- One tablespoon of unsalted butter
- One tablespoon of sour cream or creme fraiche
- Salt and pepper
Method:
Start by cracking the eggs into a bowl and whisking with a fork until fluffy. Hold off on adding the seasonings, sour cream or crème fraîche for now.
Introducing too many ingredients to the raw mixture risks making the eggs too thin, so it’s wiser to incorporate any extras once they’re cooked.
Put the butter in a pan and set the heat to medium. Wait around 30 seconds to a minute for the butter to melt completely, then pour in the egg mixture.
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Stir the eggs continuously around the pan for two to three minutes until they are nearly set.
Then, carefully fold the sour cream or creme fraiche into the eggs, continuing to fold until it has completely melted through.
Take the eggs off the heat, season with salt and pepper, and you’ll be rewarded with scrambled eggs that taste far superior with minimal effort.