Gordon Ramsay introduces the masterclass on scrambled eggs and explains why you should never season eggs before cooking. Along the way it covers Heating the Pan and Adding Butter and Controlling the Heat. Gordon folds in creme fraiche and adds final seasoning to complete the light, fluffy scrambled eggs.
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Gordon Ramsay introduces the masterclass on scrambled eggs and explains why you should never season eggs before cooking.
On screen: Three men are in a bright, modern kitchen, with one man in a dark shirt stirring a pot on a stovetop while the other two observe and react.
Gordon sets the burner heat, adds butter to the pan, and explains why eggs should not be whisked ahead of time.
On screen: Gordon Ramsay stirs a pot on a large kitchen island stove while talking to a man in a pink shirt, as another man walks by in the background of a bright, modern kitchen.
Gordon demonstrates taking the pan on and off the heat while constantly stirring to stop the eggs from becoming rubbery.
On screen: A top-down view shows a person stirring yellow liquid, presumably eggs, in a dark pot on a stovetop, while the back of another person's head and hands gripping a rail are visible in the foreground.
Gordon folds in creme fraiche and adds final seasoning to complete the light, fluffy scrambled eggs.
On screen: A man in a pink shirt tastes scrambled eggs and smiles, then looks up as another man walks past him in a modern kitchen.
0:00 Speaker A: So I'm here to give you a masterclass on making perfect scrambled eggs. Speaker A: And I'd like you and my wife to join in, please, Tana. Speaker A: So never, ever season eggs before you cook them, okay? Speaker A: The eggs turn grey and they turn watery. Speaker A: Gas up three quarters full, okay? Speaker A: Your eggs will be transformed after this.
0:26 Speaker A: Trust me. Speaker A: So we mix a couple of slices of butter. Speaker A: Thanks, Jack. Speaker A: Bit of salt and pepper there. Speaker A: But eggs can be transformed into something so delicious. Speaker A: A basic, humble egg. Speaker A: So clean the pan as you go along. Speaker A: Plastic scraper all the way around. Speaker A: We're still not seasoning, by the way. Speaker A: Okay? Speaker A: And we never whisk an egg before it goes in the pan either. Speaker A: See what I'm doing now? Speaker A: See how I'm clearing now? Speaker A: You come off the heat. Speaker A: We come off the heat. Speaker A: And we continue stirring.
0:51 Speaker A: Do you know why? Speaker A: Because it continues to cook. Speaker A: So butter's melting nicely. Speaker A: And the secret behind any great scrambled egg is to make sure we stop the cooking so they don't become rubbery. Speaker A: So now we get nice and light and fluffy. Speaker A: Okay, now, how gorgeous they look. Speaker A: Looking good. Speaker A: Looking good. Speaker A: This is where it takes on a completely different level. Speaker A: A little spoon. Speaker A: Sour cream or creme fraiche. Speaker A: Just a teaspoon salt, pepper at the end.
1:18 Speaker A: Tj, Tj, tj, tj. Speaker A: Look. Speaker A: Look at that fluffiness. Speaker A: That's what we're going for. Speaker A: Pretty good eggs. Speaker A: See, your eggs will never be the same. Speaker A: Now. Speaker A: That's it.