So the quest for the ‘best ever’ repertoire of recipes goes on and another one was added to the list a couple of weekends ago

My love of scrambled eggs knows no bounds

But equally I’ve eaten enough ‘Bad’ scrambled egg to sink a battle ship, infact its a rare thing to find  ‘Good’ scrambled eggs, and a search for the Holy Grail to find ‘Great’ Scrambled Egg.

More often than not, its dry, thick, claggy, tasteless, overcooked and solid. Its never a good thing I find to be able to stand a fork up in it, but this happens more than I’d like to say.

My own scrambled egg has previously been a quick and easy version that I think many fall back on, but goodness knows I’ve tried so many different ways.

But after 38 years on this planet I have learnt that the key aspects to a great scrambled egg are actually a great pan, a very slow pace, freshest of fresh eggs and a calm kitchen (this bit is the impossible part)

Previously I used to pop 3 eggs in a bowl, whizz them with a fork, add milk, salt and pepper and let ole Mac the Microwave work his magic in 30 sec bursts, then forking and nuking again for another 30 seconds etc

The result, well its kind of passable, I wouldn’t serve it to anyone else but its passable for a quick snack. I’ve previously tried dozens of recipes, some based on slow heat, some on fast heat, some non stick pans, some Le Creuset style, Ive added cream or full fat milk or skimmed, butter or marg, adding salt at the beginning or end…the endless combo’s

However with lovely friends coming over for brunch I really want to have a crack at nailing the humble scrambled egg.

For me the ultimate scrambled egg, is still a bit runny, juicy and succulent, its in folds not a solid mass, and it most certainly is not dry.

I trawled my usual cook book Gods/Goddess’s thinking Nigel Slater would be the man, but alas came up short.

The crown for the ultimate scrambled egg goes to …….. Gordon Ramsay and his nail it ingredient is only added at the very end…Creme Fraiche that and a cold pan, no milk or anything added with the eggs other than cold butter.

Its a dream it really is.. serve with smoked salmon on bagels to ooohs and aaahs from the brunch crowd!

Gordon Ramsay’s Sublime Scrambled Eggs

6 large free-range eggs
3Tbs ice-cold butter diced
1-2  tbsp crème fraîche
Freshly ground sea salt and pepper (you can use regular salt if you need to)
Few chives, snipped (substitute with green onion if necessary)
2-3 chunky slices of rustic bread, such aspain Polaîne, to serve (Fresh French Bread works too)

1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

2 As the mixture begins to set, add the remaining butter. 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.

3 Meanwhile, toast the bread.

4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

And I even found a video of Gordon doing his thing – don’t say I’m not nice to you!

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