Food Gold: Scrambled Eggs (A Life Lesson)

Posted on Feb 18th, 2010 in Food Gold by Mr. Goldbar

And we are back for another edition of Food Gold. Now, as a warning shot, this week’s post is not so much a set recipe. Think of it more as a rough guide to stepping up your scrambled eggs game for the rest of your life. Making delicious, velvety scrambled eggs separates the hacks from the smooth operators so sweat these techniques, dudes. Also, if you managed to get that special (or semi-anonymous) someone to come home with you on Saturday night, the below will in fact be YOUR SUNDAY MORNING JUMP OFF. It’s worth learning for sure.


Three Eggs

Tablespoon Butter

1/2 Tablespoon creme fraiche/sour cream


*Not to be Harsh Harry over here but please do EXACTLY what we say and follow the order very carefully. If you heed these words, you will be rewarded with the best damn eggs you ever cooked.

1. In a non stick skillet over medium heat, crack three eggs and throw in a nice knob of butter, around a tablespoon.

2. Mix the eggs and butter together in the skillet. DO NOT mix the eggs before hand, you MUST mix them IN the skillet with the butter. You should use a nice flexible rubber spatula for this.

3. DO NOT add any salt to the eggs

4. After about 30 seconds of stirring over the heat, continue stirring but take the skillet OFF the heat. What you want to do is add and remove the skillet from the heat throughout the duration of the cooking in about 20 second intervals, stirring almost the whole time.On, Off, On, Off, etc. Think of this sorta like a risotto. The more you stir, the creamier and smoother your eggs will be.

5. After about 90 seconds, you will notice you eggs are starting to come together. Once they are like 85% non watery, remove them from the heat and add a half a tablespoon of something creamy and delicious like creme fraiche or sour cream. Not only only does this add an extra dimension of richness, it also brings down the temperature of the eggs so they do not overcook and get hard.

6. Season them with salt and pepper and immediately serve. You should use a warm plate if you want to be fancy.

Try this out a few times! Trust me it takes at least 10 or so experiments with your heat/timing to get into the groove.

Finesse that shit!

Fork The World,


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