What a ridiculous amount of fat you're eating for breakfast...

ya, but where do you get the creme fresh. I guess I have coolhwhip.

Thanks to St. Delia, this is very much how I have been cooking scrambled eggs, minus the creme fraiche and chives.

too slimey looking

heh, he burnt the toast.

Just tried this, pretty darn tasty. I substituted the crème fraîche for some creamy garlic and herb cheese, worked great. Thanks A_C

Creme fresh you can get where you get sour cream.

Chives are important for the combination of the flavor.

If you can't use Creme fresh, you can use sour cream.

"Go wake up the missus and give it to her in bed."
Yeah, I can see why you'd need a protein-rich breakfast before.
</juvenile>

JUST made scrambled eggs as a result of this vid.
Its like a smooth, thick, creamy version of scrambled eggs.

Different...and good stuff.

no cheese?

>> ^Geo321:
no cheese?


I'm thinking he has used creme fresh instead.

I just made some this morning, but I didn't have the sour cream.

I don't know. Didn't do it for me.

I like the fried taste and texture of eggs better, like a Denver Omelet.

These came out a little white and milky and that just didn't turn my crank.

What kind of mushrooms are those?

>> ^joedirt:
ya, but where do you get the creme fresh. I guess I have coolhwhip.


Ugh. Coolwhip is SO disgusting.

I made these this morning after seeing this last night and they turned out amazing. Instead of creme fresh I used one slice of swiss cheese (always good).

Overcooked eggs, overcooked chicken breasts, well done steaks, all signs of an underdeveloped palate. Cooking food that is done just right is hard, overcooking is easy.

I tried these this morning too. Just used a little ordinary cream to sub for the creme fresh. The mushrooms were great. Home made rye toast. Mmm breakfast.

>> ^obscenesimian:
Overcooked eggs, overcooked chicken breasts, well done steaks, all signs of an underdeveloped palate. Cooking food that is done just right is hard, overcooking is easy.

Yes and no.

Taste is so subjective that it's hard to argue. I'm no gourmand, but I think my palate is more sophisticated than most. You either like something or you don't.

The Chinese will cook and eat things that most Americans wouldn't step on, but I wouldn't say one is right and the other is wrong.

I'll agree that taste is subjective.

You however, obviously can't cook.

>> ^rougy:
These came out a little white and milky and that just didn't turn my crank.


Watery and milky is not what the result should be IF COOKED PROPERLY. if you didn't add creme fraiche, how did they get milky? White? you used real eggs didn't you.

>> ^obscenesimian:
I'll agree that taste is subjective.
You however, obviously can't cook.
>> ^rougy:
These came out a little white and milky and that just didn't turn my crank.

Watery and milky is not what the result should be IF COOKED PROPERLY. if you didn't add creme fraiche, how did they get milky? White? you used real eggs didn't you.


And you, are a dickface.

Fuck off shithead.

Gordon Ramsay's a prick and so are you.

Ha, unlikely sources of conflict - scrambled egg recipes.

Comment hidden because you are ignoring dag.(show it anyway)

Cool! Scrambled egg fight! Man, if I had a dollar for every time fisticuffs have broken out over scrambled eggs ... I'd still be making more money than VideoSift.

Those eggs look dangerously undercooked.

Eggs have a very high protein:fat ratio, but too much cholesterol.

All this puffery about who has a "sophisticated palate" is absurd.

Put it in scientific terms (i.e., the ability to sense this or that chemical) or drop it.

coincidentally,
i didn't eat breakfast this morning.

I'm still a big fan of the Alton Brown "method" (which is his adaptadaptation of the french version but whatever.)
The minor difference in ingredients is his use of cream (as in "with your coffee?) but what sets it apart is his use of the double boiler.
To wit: the reason why so many people kill/burn eggs, is that they are stupid enough to expose them to direct heat. Eggs are fragile, and yes, it is possible to get better anything if you actually gave two shits about the prep-work.


"Durr, my eggs are watery and stuff! FIRE SOLVE!" Eggs get burnt to a crisp. Fail.

upvote because i have those pants. and gordan doesn't seem that mean outside of the show.I think I'll be making my eggs like this today

i like burnt food. just a hint burnt and i think it is delicious

You may be pregnant.

yeah, I like them a little firmer than that. That looked like borderline egg-porridgey stuff to me...

Looks like Issy's started a trend. Bitchin'.

cullenary distopia >> ^jwray:
All this puffery about who has a "sophisticated palate" is absurd.
Put it in scientific terms (i.e., the ability to sense this or that chemical) or drop it.


I have a SCIENTIFICALLY better palate.

I really like the look of these, and will indeed try them (we have our own chickens, so eggs are in plentiful supply).

Of course I am shocked that there is no bacon, sausage and black pud in with the vegies...

And for those saying that this is a fatty breakfast... oh come on. Breakfast is when you can have food like this IF you're going to actually be active (which if you have kids, and it's a weekend, you probably are).

Start with the high fat and end with the low... much healthier way to eat, you'll actually use the energy in that breakfast.

Plus I'd much rather have that in my system than half a pound of sugar from cocoa pops or something.

It's spelled "Crème fraîche" folks

I'm still laughing at the cooking fight. AWESOME!

I like Gordon Ramsay, and these eggs look great, but I don't like his whole idea that this is "the" proper and right way to cook them, and a chef who did it another way wouldn't know what he was doing.

I'm all for not overcooking things, but that looked like mush. I like big, moist, melt-in-your-mouth clumps.

Just a guess, but the texture of the eggs is probably more to do with the absurd amount of cream he used. I'll never understand why people want to dilute the flavor of eggs with fat.

>> ^obscenesimian:
Overcooked eggs, overcooked chicken breasts, well done steaks, all signs of an underdeveloped palate. Cooking food that is done just right is hard, overcooking is easy.


Enjoy your salmonella.

Creme fraiche is a healthier lower fat alternative to cream

The best part was the end. "Be a good boy and go give it to her in bed..... the breakfast."

The eggs looked a little dense fer my liking.

All this arguing about something that turns into poop at the end.

More like something for dinner..with extra bread and a feta/olive/tomato/cucumber salad.

>> ^rougy: And you, are a dickface.
Fuck off shithead.
Gordon Ramsay's a prick and so are you.


I think I'm in rather good company then.

I love it when I hit home.

>> ^StukaFox:
Enjoy your salmonella.


I do so enjoy it when uneducated pricks who believe everything they read pipe in on a subject they know fuck all about. I eat quality food prepared in my home, and I worry very little about foodborne illness. Talk to any of your chef friends and they will tell you the stuff to worry about is the "special" on Tuesday Eve.

>> ^obscenesimian:
>> ^rougy: And you, are a dickface.
Fuck off shithead.
Gordon Ramsay's a prick and so are you.

I think I'm in rather good company then.
I love it when I hit home.
>> ^StukaFox:
Enjoy your salmonella.

I do so enjoy it when uneducated pricks who believe everything they read pipe in on a subject they know fuck all about. I eat quality food prepared in my home, and I worry very little about foodborne illness. Talk to any of your chef friends and they will tell you the stuff to worry about is the "special" on Tuesday Eve.


Jesus, calm down. We may not all be top chefs here, but there's no need for name-calling. You are aware that you're commenting on a video about scrambled eggs, right? Try not to go for the jugular on something so trivial.

Meh, those eggs look too mushy and oatmeal-like in consistency for my taste. I like my eggs more clumpy and firm. Maybe that's more of a European style, or something? I dunno. Doesn't look like something I would eat, though.

Hehe a little culinary talk going on in videosift. I like, I like

Don't call me Jesus.

You can also use 'Plain Yogurt' instead of sour cream if you want.

This method seems needlessly fussy. I whisk my eggs with a bit of cream, salt, and pepper, and continuously scramble them in a hot pan. Works beautifully.

obscenesimian don't be so pretentious

rougy that cracked me the hell up and i don't know why! upvote

i like eggs! i didn't watch this though

i like eggs any style, except raw

bring on the eggs

I'm sorry those just look gross. I don't want a slimy mass, I want fluffy cooked eggs I can cut with with a fork, not something I have to eat with a spoon.

Just a bit too British for me, I think.

3 more comments have been lost in the ether at this killed duplicate.

*promote

Promoting this video back to the front page; last published Saturday, January 24th, 2009 7:30pm PST - promote requested by KnivesOut.

Requesting a change of title to "Gordon Ramsay's Fucking Scrambled Eggs"

I made these for my wife after watching this here video. They turned out perfectly and looked almost identical to his results. They were super easy but looked very professional. We were in Scotland a few years ago and had a breakfast exactly like this while we were there. My wife said my eggs were every bit as good as they were in Scotland.

I recommend trying them. They aren't "runny" at all, they are just super creamy.

Ha, glad to see my mentioning of these in the other Gordon Ramsay video got this promoted again. I make these regularly as it's one of those recipes that's so damn simple I can actually remember it without having to look it up each time.

And it makes such f*cking delicious scrambled eggs.

Such that now I'm regularly disappointed when I have bacon and eggs at a restaurant as they stuff them up soooo often.

you guys are all funny. 55 comments! I like the idea of whole mushrooms, whole cherry tomatoes, and lovely dense, well-toasted bread. The eggs are really extraneous to that tasty base. That and the butter.