Scrambled Eggs

Scrambled Eggs (for 2 pax)

The humble scrambled egg - something that is so common and yet has so many variations in the way you can cook it. This recipe is documented down from Gordon Ramsey's Masterclass. 

Ingredients:

5 eggs

Butter
Chives or spring onions, finely chopped
1 teaspoon of creme fraiche

Salt

Pepper

Instructions:

1) Crack the eggs into a nonstick pot. Do not beat or stir the eggs first. 

2) Add around 2 to 3 chunks of butter in, roughly 1 cm thick.

3) Put the pan over the fire. Make sure you have a good spatula on hand. Now stir the mixture, turning it every time from the top of the pot to the bottom of the pot. This ensures that the mixture cooks evenly and doesn't stick.

4) Once the pot gets really hot, take it off the fire and continue to stir. This prevents the eggs from getting cooked too quickly. An estimated timing is around 60 to 90 seconds on the fire, and 20 seconds off the fire.

5) As the eggs start to get fluffy, add in a teaspoon of creme fraiche, a pinch of chives or spring onion, salt and pepper. Mix it well again, and serve.