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I came across Gordon Ramsay’s way of cooking scrambled eggs and after doing it once. I simply can’t go back to the old way of cooking scrambled eggs. These are “wetter” but retains the egginess of it all, plus has the slight richness of the butter and cream. It’s also very quick to cook, it just requires a bit more hands on cooking.

Scrambled Eggs (Gordon Ramsay Style)
Servings: 3
Preparation Time: 5 mins
Cooking Time: 5 mins

Ingredients
6 eggs
3 tbsp unsalted butter
2 tbsp crème fraîche (or thickened cream)
3 chives, chopped (roughly 1 1/2 tbsp)
ground sea salt
ground black pepper

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Method
1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.

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2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

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3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche).

The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).

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4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.

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Scrambled Eggs (Gordon Ramsay Style)
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Votes: 1
Rating: 5
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Rate this recipe!
A delicious way to cook scrambled eggs. The freshness of chives, and creaminess of scrambled eggs and yet retains the wonderful flavour of eggs.
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Scrambled Eggs (Gordon Ramsay Style)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A delicious way to cook scrambled eggs. The freshness of chives, and creaminess of scrambled eggs and yet retains the wonderful flavour of eggs.
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Ingredients
  • 6 Eggs
  • 3tbsp Unsalted Butter
  • 2tbsp Crème Fraîcheor Thickened Cream
  • 3 ChivesChopped
  • Ground Pepper
  • Ground Sea Salt
Servings: people
Units:
Instructions
  1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.
  2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche). The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).
  4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.
Recipe Notes

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  • If you're substituting the crème fraîche, add the thickened cream just as the eggs start to set.
  • Milk can also be used with thickened cream for lighter tasting eggs.
  • Cook with Gordon Ramsay, if that's your thing.
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From our hotel on a mission to find somewhere good to eat, we somehow ended up in front of Eggspectation. As their name suggests, eggs are their specialty and they have quite a diverse selection of dishes to choose from even beyond just eggs of course. Such as sandwiches, salads and burgers for breakfast and lunch. Somehow when we decided on our breakfast meals, we all ended up ordering almost the same dishes with slight variations.

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The Veggie Omelette looked great, and has wonderful flavour from the mushrooms, spinach and onion. It’s served with Lyonnaise style potatoes which is a French originated dish with pan fried thinly sliced potatoes. I found the potatoes to be warm but not hot that seemed to possibly have been left on the plate waiting for omelettes to be cooked.

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I love how most North American restaurants allow you to choose how the eggs are cooked. I find it quite scarce in Melbourne to find a place like that as it’s usually just offered as scrambled. The Eggspectation’s The Classic comes with two (any-style) eggs with the Lyonnaise potatoes and a choice of bacon, sausages or ham and served with baked beans and toast. As pictured, we ordered the sausages and they are quite stock standard sausages. Scrambled eggs were moist but needed a bit of salt and pepper to give it life. Otherwise, I’d say it was a decent meal.

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Being in Montreal, you have to try their famous Montreal Smoked Meat, so we ordered the Montrealer which comes with your choice of two (any-style) eggs, the famous smoked meat, pickles, toast and fruit and of course potatoes which were noted as french fries but they came out similar to the Lyonnaise potatoes served in the other two dishes (*shrugs*). I found the smoked meat to be fantastic, along with the oozy poached eggs that just need a sprinkling of black pepper. Again the potatoes were a bit cold, but other than that it was a great meal.

Impressions

Eggspectations’ Second floor is wonderful in its atmosphere, with a industrial like feel but modernised. However, I found their service though is a bit sparse. Food-wise, the dishes were about average which was a slight disappointment for one of our few breakfasts’ in Montreal but you never know until you try.

Eggspectation on Urbanspoon

Eggspectation
1313 Boulevard De Maisonneuve West
Montreal QC H3G

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