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Scrambled Eggs

Dec 9, 2013

Scrambled-eggs

If you haven't seen Gordon Ramsay's scrambled eggs video yet, you've been preparing your scrambled eggs the wrong way. His is a perfect example of how something you considered to be the simplest and most straightforward thing you can ever cook can become something seriously scrumptious with a change of method (and a touch of a chef, I guess). His video is here.  

If you are too lazy to watch it, let me boil it down for you: his secret is, as opposed to what the %95 percent of us do, not to whisk the eggs beforehand. He whisks them vigorously in the pan on and off the heat, with a knob of butter, giving them their creamy velvety texture. 

Since I ran into this video, scrambled eggs became my new experimental food item. I made various versions over the past year, by adding different kinds of cheese, herbs and sausages and the one that stood out in terms of originality was the one I made with Turkish ingredients, sujuk - a type of Turkish dry sausage - and feta (sometimes kashar cheese. Although Ramsay's recipe doesn't need any improvement, I always add half a teaspoon of mustard and the effect brings these eggs closer to perfection.

Scrambled Eggs (A La Turca)

serves 1

Ingredients:

  • 3 eggs
  • a slice of sourdough bread<
  • a knob of butter
  • 1/2 teaspoon mustard<
  • Turkish sujuk if you can or a dry sausage of your preference, like chorizo
  • 2 tablespoons grated gouda cheese or feta cheese
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • chopped parsley, optional

Directions:

  1. Toast the bread, put aside.
  2. Fry sausages according to its package instructions. Cover to keep warm and leave aside.
  3. Crack the eggs in a sauce pan. Add butter. Cook eggs over medium heat, stirring vigorously with a spatula to avoid eggs sticking to the pan. As lumps form take the pan off the heat and continue whisking. When lumps loosen, bring the pan back to heat. Repeat this process as necessary. Be careful not to overcook and keep in mind that cooking continues when taken off the heat. When it is creamy and slightly thick add mustard, then cheese, whisking and making sure mustard has incorporated and cheese has melted. Season with salt and pepper.
  4. Drizzle the toasted bread with olive oil. Arrange sausages on it, top with scrambled eggs. Sprinkle with chopped parsley.
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