EricMBloggie

I’ve come across two remarkable different ways of preparing the ‘perfect’ scrambled egg.

Owner of ‘Egg’ Restaurant is Slow
Gordon Ramsey is Slower

The ones by ‘Egg’ owner, George Weld come out great. I’ve been experimenting with variations on this one for the last couple of months, and it’s been great.

I’ve yet to follow Ramsey’s approach by the letter, but the other morning I did something similar. You can see what I came up with below.

Eggs warmed to room temperature before cooking, with some milk added, yolks broken up a little bit, sauteed onions mixed in, seasoned near the end of cooking, cooked slow-and-low in butter, off the heat just as the whites turned opaque.

Sometimes I like to julienne some carrots and saute them until crisp-tender right before doing the eggs, then add them as a little bonus garnish.  The texture and sweetness works well with the eggs.  I can see you looking at the screen skeptically.  Try it, it’s good.