Putting Gordon Ramsay's Scrambled Eggs To The Test

A great scrambled egg recipe is hard to come by, but today we're trying out three of the best from Gordon Ramsay, Thomas Keller, and Heston Blumenthal -- who will wind up being the best? All of these are 3 Michelin Star chefs and are clearly incredible in the kitchen, but which one is the best to make at home? 👀

#scrambledeggs #eggs #gordonramsay #thomaskeller #breakfast #recipes

[animahmed]

Blumenthal's recipes are always a fuss but they taste really really good. His fries recipe is very good but involves quite a few phases.

[AnaInThSky]

Rule of thumb: more butter makes things taste better.

You are welcome

[jonahrosen]

Gordon advises using a saucepan rather than a frying pan so not 100% accurate

[ligier]

going to be posting long form videos EVERY WEEK starting today 😤 they're only gonna get better from here but make sure to show some love on the vid and let me know what you wanna see next ❤

[gfysyoutube]

I had breakfast at my local IHOP last Sunday. I watched the chef in the kitchen contemplating which one of these recipes to use.

[cabbage]

gordon: a knob of butter
keller: i like straining
heston: yum buter

[OCRay]

If you take and combine your favorite techniques from each of them you would have the best eggs ever. Like the chives from Gordon, the straining of the eggs like Keller and the overall approach of Blumenthal.

[kevinmoy]

Just wanted to point out that ramsay's method is intended to save time. The bane marie simply gives you a longer grace period to scrape the curds before they get too thick/stiff. With perfect technique, it should yield the same results in a third of the cook time (obviously easier said than done).

[PerfectTste]

You missed the sherry vinegar in Heston's version - it truly elevates the dish to new heights.

[Pnut]

These longer videos are fantastic! Would love to see more!

[regulartom]

Thank you for posting this, have been making Gordon eggs for a while, am going to try incorporating some of the techniques of the other two and hopefully making an amalgamation of the best bits of each.

[lisarogers]

No one ever mentions a technique I read about and have been using for years to get rich, luscious, creamy scrambled eggs, and that’s to add an extra yolk (per 1 or 2 whole eggs), preferably beaten and added just at the very end or if I’m lazy, I add it at the beginning. I can’t wait to try Heston Blumenthal’s adding an extra yolk, straining the eggs a la Thomas Keller before mixing in the dairy and seasonings, and serving it on beaches toast with brown butter and chives.

[scarlett]

Thomas Keller had me on his side from the first moment Michael said "he strains his beaten eggs" - so do I, and there's a very good reason. eggs have one white stringy part each, and this part is called the chalazae. if you don't strain this out, depending on the dish, it will not mix into the rest of the beaten eggs, develop the texture of chewing gum during cooking, and be very unhappily & distinctly present in the end product. the worst offending example is a souffle or souffle pancake/souffle cheesecake that is made with eggs that are not strained. there will be a tough stringy cooked chalazae in every other bite that you can't stand to swallow.

go to the dollar store, buy a fine mesh strainer, and strain your eggs. also, add a little heavy cream (skip the milk as it just dilutes the flavor, unless you're using the bain marie method then whole milk + cream are essential) to the eggs before you cook them, and cook them on low heat for a long time. add more cold butter or creme fraiche at the end. serving on sweet brioche is also a great idea, as it balances the savory egg flavor. I don't hate the concept of a brown butter at the end either, but I have to say that I really like the taste and sensibility of Thomas Keller - makes me want to hop on a flight to try his restaurant.

[derekarnold]

Heston Blumental uses the classic French technique to make scrambled eggs, namely using a Bain-marie method of not cooking the eggs on direct heat.

[pegasus]

I use to melt the butter on high heat in a pan and then turn the heat to low. While butter is melting I whisk the eggs with salt, black or white pepper AND the shives and a teaspoon of water for each egg.

When butter dont "talk" anymore I put the eggs into the pan and stear together as in the video.

Think this way gives a better taste, flavor and consistence than most restaurants.

Offcourse served on toasted white bread (with no kind of sugar what so ever in the recipe) spreaded with butter, as that sweet taste from the sugar destoy the taste of allmost every dish with salt in it.

[DRNCRG]

Heston’s way but with the Sherry Vinegar, may take longer but also requires the least attention so can get on with other things and perfect for big gatherings/portions sizes

[arnaldoalegria]

The chives adds so much flavor to the eggs, that's why I like Gordon's the most

[BriteLake]

To stop the eggs from over-cooking, only add about 85% of the egg mixture to the skillet and when the eggs are done to your liking, fold in the remaining 15% of the egg mixture with salt and pepper. Not everyone has creme fraiche in their fridge.

[amasterfuldesktop]

From my experience the saucepan for Gordo makes a huge difference because you can quickly scrape all the egg off the bottom and sides without spilling shit all over the stove

[axelris]

i’ve done all 3 before too. Heston is the one i make most freq but i do gordon’s with smoked salmon when im in a rush