What cream does Gordon Ramsay use for scrambled eggs?

For extra creamy texture, stir in 1 tsp of crème fraîche . Plate and garnish with chopped chives.

How does Dolly Parton make fluffy scrambled eggs?

To make the best-ever eggs that the "Jolene" songstress makes for her and her husband, Carl Thomas Dean, follow her exact words: " When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!"

Should you put milk or cream in scrambled eggs?

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled . Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Is it better to cook scrambled eggs fast or slow?

Cooking the beaten eggs low and slow helps guard against overcooking and produces supremely creamy scrambled eggs with big, soft curds. This technique also works well with mix-ins, like shredded cheese or blanched spinach; add them in the last minute of cooking.

What makes scrambled eggs more fluffy water or milk?

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

What are the white chunks in scrambled eggs?

The white stringy bit of an egg does indeed have a name—it's called the chalaza, (pronounced kuh-lay-zuh). “It's essentially egg white protein that has had the water wrung out of it .

Why are IHOP scrambled eggs so good?

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling , according to The Daily Meal.

What does Gordon Ramsay add to scrambled eggs?

Sour cream: This is used to cool down the eggs at the end to stop the cooking process and make an extra creamy texture. Substitute with crème fraîche, heavy cream or cold butter if you prefer. Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs.

What seasoning makes scrambled eggs taste better?

Scrambled: Plain scrambled eggs provide the perfect blank slate for all kinds of seasonings. Depending on the day, you can make your scrambled eggs spicy with hot sauce or chili powder, intensely savory with turmeric, cumin or tarragon , or light and refreshing with dill or parsley.

What makes fluffier scrambled eggs water or milk?

You would think that adding milk would be the better choice, since milk contains water plus added dairy flavor, but it only muted the egg flavor and yielded a scramble that wasn't as fluffy. Of course if you prefer creamier scrambled eggs, then milk might be the better choice for you.

What is the secret ingredient to add to scrambled eggs?

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water . That's right.

How does Mcdonald's make their scrambled eggs so fluffy?

Our scrambled eggs are made with liquid eggs that are cooked fresh on our grill with real butter . Folded Eggs: Our folded eggs, like the ones on a Bacon, Egg & Cheese Biscuit, are made with liquid eggs that are pre-cooked and folded before being flash frozen by our suppliers.

Soft Mascarpone Scrambled Eggs Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Merrill Stubbs

September14,2010

4 Ratings

Soft Mascarpone Scrambled Eggs Recipe on Food52 (1)

Serves 2

Jump to Recipe

Author Notes

First, a confession: I used to hate scrambled eggs. They reminded me of sulfur-infused cardboard. Or insulation. Years later, I learned how to make creamy, soft scrambled eggs, and now I crave them regularly.

Good, free-range eggs are paramount to this recipe, for both taste and safety reasons, and they require very little embellishment: I add a small lump of mascarpone or creme fraiche, a dribble of cream, or whatever is around (not milk, which makes them tough), a dash of salt and pepper and nothing else. But I do believe that excellent scrambled eggs need to be cooked in butter -- even in a non-stick pan -- and while we're on the subject, salted butter is my preference. The recipe makes enough for two people, but I usually get it all to myself, as I'm married to someone who is egg averse -- what's more, leftovers can be gently reheated in the microwave, and they still won't remind you of cardboard! —Merrill Stubbs

Test Kitchen-Approved

What You'll Need

Ingredients

4 large free-range or organic eggs
1 tablespoonmascarpone, creme fraiche, cream, what have you
Dash of salt and freshly ground pepper, plus more for serving
Knob of salted butter

Directions

In a medium bowl, whisk together the eggs, mascarpone, salt and pepper. Be thorough, but don't worry if there are little bits of mascarpone flecking the egg.
Heat a large, non-stick skillet over a medium-low flame. Add the butter and wait until it melts before adding the egg. If the egg starts to cook right away, turn the heat as low as it will go. Using a wooden spatula or spoon, stir the eggs constantly, scraping the bottom of the pan all over in a long, continuous motion. Do this for about 10 minutes, adjusting the heat as necessary (raise it a little if the egg touching the pan isn't cooking at all; lower it if it starts to cook quickly or look at all dry).
Pull the eggs off the heat when they're still a little custardy-looking, but not runny -- they'll cook a bit more as you pile them onto your plate. Divide the eggs among two warm plates and serve immediately, with toast if you like, and more ground black pepper.

Tags:

American
Egg
One-Pot Wonders
5 Ingredients or Fewer
Summer
Father's Day
Mother's Day
Winter
Spring
Fall
Vegetarian
Gluten-Free

See what other Food52ers are saying.

Caitlin Nickas
Brooke
Bernard Campanella
Christina DeLouise
lizaH

Popular on Food52

41 Reviews

Adrián F. August 1, 2017

In Mexico they barely know you can add cream to eggs. But take my advice and try this eggs with a nice ans spice mexican, you won't regret it.

Caitlin N. March 20, 2016

Made this today with the suggestions of Cream cheese and Dijon. So good! I was never a big egg person, unless loaded with cheese and you couldn't actually taste the egg. This has been a wonderful surprise and I can't wait to make it again!

Brooke January 27, 2016

Love this recipe! I have taught virtually all of my friends and family to cook scrambled eggs "low and slow". One tip I give novices to create little pillows of scrambled egg love is to use a spatula as if they were "mowing a lawn". I tell them to slowly move the spatula across the pan in rows and turn the eggs over at the end of the row until done as described in the recipe. Yummy.

Bernard C. January 24, 2016

Snowed in today...made these egs with a grind of fresh coriander! Magnific!

Ron June 7, 2015

Use a few drops of Worcestershire sauce with the Dijon and WOW what a flavor to remember ...

Christina D. March 21, 2015

I've heard of a recipe for soft, creamy scrambled eggs over a double boiler, with just butter.... Anyone tried this?

Tobias B. March 17, 2015

I use a big tablespoons of guacamole instead... the avocados make everything super smooth and the lime flavour works great too!