Honestly, this is a way overdue post.
Late last year, I was intrigued with watching Gordon Ramsay make scrambled eggs on Youtube, but till of late (well actually the past 3 mths) was motivated enough to try it out myself.
Initially I started with the conventional stainless steel pot, which resulted in wonderfully crusted layer of egg at the bottom and I eventually had to put in some elbow-grease to scrub off.
Armed with non-stick pot and heat resistant spatula, I was ready. The non-stick pot gives me some room for error if I might have let too much heat to the eggs. The spatula helps to scrape egg from the sides and bottom of the pot. Using a heat resistant spatula is so critical, unless the desired effect is scrambled eggs with burnt rubber.
Eggs are very sensitive to heat and will start to “solidify” at 60 degrees Celsius. Hence, constant stirring and temperature control is imperative. Often, I find myself taking the pot off the heat to slow down the cooking, otherwise it results in a solid layer of egg at the bottom of the pan. The eggs should be cooked till it takes the appearance of “slushee” or thick porridge. The eggs should have body, but fluid enough to be poured out of the pot.
Seasoning: Usually I add a knob of butter into the egg mixture to add richness and flavor. Once the eggs are taken off the heat, either cream or creme fraiche can be stirred to elevate the rich and flavor, it also gives the eggs the bright yellow color that we are accustomed to. Important point to note is that salt should only be added after the eggs have been cooked. Salt while cooking will make the eggs runny and prevent the eggs from scrambling.
Method: 3 eggs and a knob of butter into a non-stick pot. Keep stirring while scrapping the sides and bottom of pot. If the eggs seems to be sticking to the pot too fast, take the pot off the heat and continue to stir while scrapping. When you are back to speed, put the pot back on the heat. Once the eggs have gained the texture of thick porridge, remove from heat. Add cream/creme fraiche. Season with salt and pepper. Serve.
