Chef Gordon Ramsay knows how to make eggs. Here, he illustrates his approach to two classic styles — scrambled and poached. Whether you’re making a decadent meal or simply looking to hone your cooking techniques, try Gordon’s methods for a perfect egg, every time.
“The secret behind any great scrambled egg is stopping it from overcooking.” — Gordon Ramsay
Scrambled eggs might seem like a straightforward dish, but there are myriad other techniques besides shuffling an egg mixture over high heat and serving it with a simple seasoning. In order to make the perfect scrambled eggs, forget everything you’ve ever learned about scrambling an egg. No salt before cooking, no whisking in a bowl. Stop losing half of your egg to the bottom of the pan with Gordon’s foolproof technique. This dish of elevated, fluffy scrambled eggs will change the way you do breakfast forever. (For Gordon’s plain Scrambled Eggs, simply omit the uni and white truffle.)
PREP 5 minutes
COOK 5 minutes
Crack and add eggs into nonstick skillet or saucepan. Do not beat eggs or season yet. Add butter and place pan over medium heat. Use a rubber spatula to constantly stir and turn the eggs until they start to thicken, scraping down the bottom and sides. Remove from heat, and continue to stir, cooking the eggs off heat for 20 seconds, then on heat for 90 seconds until eggs are soft, but not runny, about 4 minutes altogether.
Add in 1 sea urchin tongue, and stir, chopping it up slightly with the spatula. Fold in chives, crème fraiche, salt and pepper, folding in to incorporate. Taste for seasoning and adjust if necessary. Remove from heat. Place one sea urchin tongue at the bottom of each plate. Divide eggs evenly and top with remaining tongues. Shave white truffle over each dish and serve immediately. If you don’t have access to white truffle, a small drizzle of truffle oil would be a great substitute.
“Learn to make a poached egg to die for.” — Gordon Ramsay
Making the perfect poached egg with firm egg whites and runny yolks may seem daunting. If you’re tired of the yolk of your egg breaking when it hits the simmering water, try Gordon’s method of poaching eggs. Using of a small bowl to lower the egg into a gentle, rolling boil, and never collapse your poached egg again. And what’s the perfect toast for a French-trained chef? Buttery brioche, of course. Combining a velvety poached egg with the best mushrooms of the season, this delicious breakfast recipe boasts incredible texture and literally bursts with flavor.
PREP 10 minutes
COOK 20 minutes
Fill a medium-size sauce pot with water and bring to a gentle boil.
Heat a large skillet and cook bacon until lightly browned, 3 minutes. Add mushrooms to bacon and stir, coating mushrooms with rendered bacon fat. Season with salt and pepper, and cook until moisture releases (about 5 minutes). Add butter to the pan, melt and sauté mushroom mixture while the butter browns, 1 to 2 minutes. Transfer mixture to a paper towel-lined plate to drain off fat.
Take slices of toasted brioche and press into the leftover pan grease, then arrange on plates. Top each slice with even amount of mushroom and bacon.
Season boiling water with salt and add white wine vinegar. Stir the water with a whisk until swirling. Crack eggs into individual small bowls. Lower each bowl and gently drop eggs into water. Depending on the size of your pot, you may need to poach eggs in separate batches. Turn heat down to simmer. After 2 minutes, check eggs. If they are firm to touch, remove from water; if they wobble, put back into water for another 10 seconds. Remove eggs to paper towel-lined plate to drain excess moisture. Turn eggs presentation side up, season with salt and pepper, a drizzle of extra juices from mushroom pan and transfer to the tops of each toast. Serve immediately.
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