Recipe-less Creamy Egg Scramble

I remember years ago, before I went to culinary school, I watched the infamous Gordon Ramsey scrambled eggs video, and thats how I made mine- high heat scenario, then at culinary school they showed a way to make the fluffiest and creamiest scramble, more time consuming, cooked over low gentle heat in a bain marie. This resulted in the most luscious scramble, but realistically it took way too long.

I adapted that method, but instead cooked it in the pan and reduced the cooking time by more than half. The technique I use is med/low heat, with constant stirring. This creates little curds of egg and the low heat let’s you decide how dry or wet you want the scramble to be without having to panic.

Usually, in a restaurant a portion of scramble eggs for 1 is made of 3 eggs. I think that this is perfect if you want to indulge, but a normal home portion for me is perfect with 2 eggs.

Visit my instagram highlights (@chlo_eat) to visually see how to make it.

Serves: 1

prep/cooking time: 5 mins

Main Ingredients

Eggs

Oil or butter

salt

Additional optional Ingredients

Cheese- flavourful, hard cheeses like cheddar, parm... or stringy like emmental, asiago…

Yogurt, sour cream, heavy cream, cream cheese

Herbs- Chives, parsley, thyme, dill

Spices- Paprika, pepper, cumin, coriander…

Method

1. Beat your eggs, add them to a non-stick pot with a glug of oil or a knob of butter, turn the heat up to medium low and with a fork keep stirring the mixture.

2. After a few seconds or minutes you’ll see curds start to form, don’t stop stirring. Take if off the heat when the egg curds are still wet, but they have formed larger clumps. At this point the bottom of the pot will be visible.

3. Off the heat add a little glug of oil or knob of butter with any other seasoning or optional ingredients. Stir the ingredients together until everything is emulsified, season with salt. This should create silky creamy scrambled eggs.