Wednesday, February 8, 2017

Creamiest Scrambled Eggs! Day 5 #100HappyDays

For over two decades, I've had this fuzzy memory of mom making an egg recipe that required milk and stuck a lot to the cooking utensil. As far as I remembered, she used to call it 'scrambled eggs'. But when I grew up and learnt how to make scrambled eggs, I found out that people here (i.e. in India) made it with chopped onions and tomatoes, and called it 'bhurji' in Hindi. That egg bhurji looked nothing like what my mom used to make. It looked like pieces of hard-set curd, tossed with onions and tomatoes, whereas the one that my mom used to make was soft and creamy, like custard. We had them on toast, seasoned with salt and pepper. And while the Indian egg bhurji is also quite tasty, I never stopped wondering about how mom made those creamy scrambled eggs (if at all they really were called that).

In December last year, I finally decided to google it.

I must have gone through at least two dozen recipes for scrambled eggs, both on youtube, as well as on recipe blogs, but they were all the bhurji style recipes. Even non-Indian recipes, on youtube, yielded that curd-like texture, instead of that creamy texture I remembered from my childhood days.

Finally, I landed on the video of Gordon Ramsay's scrambled eggs. And it was perfect! Just what I'd been looking for! The perfectly creamy scrambled eggs from my childhood memories!


Scrambled Eggs On Toast
Scrambled Eggs On Toast

I made this (for the very first time!) in December first week, when my sister was here. And, on a scale of 10, I gave it a 9 for softness. It dries even after you take it off the heat. So by the time I got it on the toast and took this picture, it wasn't as melt-in-your-mouth soft as it looked in the pan. Oh! But it was definitely that same assault on the senses that had been preserved in my cellular memory even after 20 years!

Of course, I've made it many more times since December. I just take it off the heat a little earlier, and it comes out perfect now.

I've embedded Gordon Ramsay's video at the end of this post. He uses cream in the recipe, but I don't have cream in the house normally. So I used milk instead (like my mom did). Here's how I made it.

1. Break the eggs into a heavy-bottom pan. I used a shallow non-stick pan the first time, which made the mixing very difficult. Best to use a saucepan or wok/kadhai.

2. Add a little butter. Then put to heat. Medium heat worked best for me.

3. Keep whisking. As Gordon says in the video, you have to really work at it.

4. If it starts to get too hot, just take it off the heat (as he does in the video) and keep whisking.

5. When it's almost done, add the milk/cream while it's off the heat. Mix well.

6. You'll know that it's done when it starts looking creamy like custard.

7. Spread on toast. Sprinkle salt and whatever seasoning you like.

8. Munch away!

Sorry, I haven't got any intermediate pictures. I was, well... "working at it", as Gordon says! So couldn't click any intermediate pics.

Oh by the way, one time, I also added grated cheese after the milk. It tasted even more sinful and heavenly! Sighhh! I wish I had the metabolism to take in those kind of calories on a regular basis!

Well, here's the video then... for Gordon Ramsay's scrambled eggs. DO watch it before you attempt this recipe for the first time.





Attempting #100HappyDays for the first time. Today was Day 5.


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4 comments:

Soumya said...

I love Gordon Ramsay! All of his recipes are near perfect :)

Glad this came out well for you, I'll try it someday soon.

Parul said...

Wow! That sounds like a doable recipe. Will try it out Chicky. Glad you found what you were looking for. :)

Chicky Kadambari said...

And he is so casual in his videos, isn't he Soumya? Burning the toast as well! :P

Chicky Kadambari said...

Oh yes, Parul! It really is super-easy.

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