Good amount of butter in a warm pan, crack in 3 eggs, don’t bother to whisk them. Just fuck them about with the spatula directly in the pan to scramble them. Keep them moving, keep stirring and scraping, moderate the heat by taking the pan off the burner. When they start to come together, add 1/4 cup of cream or sour cream, continue bothering the eggs until the consistency is how you like it. I like them fairly moist, but firm enough to stand up in a pile. Season, put over toast.
I like Worcestershire sauce and Apricot jam on my scramble eggs, I know that sounds treasonous but it’s good
I like Worcestershire sauce and Apricot jam on my scramble eggs, I know that sounds treasonous but it’s good
I can see that working out. Worcester sauce has a lot of salt, which helps with enhancing the flavor of other ingredients. I personally pre-scramble my eggs with cream, salt, & pepper and they turn out best when I have a good amount of salt included
Eh, I make eggs following Ramsay’s general directions. His recipe is more for creamy scrambled. I just use a less butter and cream. The eggs still come out fluffy, light and more creamy than normal. Like greentext, I have received several complements on how they turn out. Except I don’t put jam on them.
And how is that?
Good amount of butter in a warm pan, crack in 3 eggs, don’t bother to whisk them. Just fuck them about with the spatula directly in the pan to scramble them. Keep them moving, keep stirring and scraping, moderate the heat by taking the pan off the burner. When they start to come together, add 1/4 cup of cream or sour cream, continue bothering the eggs until the consistency is how you like it. I like them fairly moist, but firm enough to stand up in a pile. Season, put over toast.
I like Worcestershire sauce and Apricot jam on my scramble eggs, I know that sounds treasonous but it’s good
I can see that working out. Worcester sauce has a lot of salt, which helps with enhancing the flavor of other ingredients. I personally pre-scramble my eggs with cream, salt, & pepper and they turn out best when I have a good amount of salt included
I dump them in a measuring beaker with melted butter and microwave for two 60 second stretches, whisking in between with a fork 😁 So fancy
I mean generally the secret to making anything good is to make it 20-60% butter and then add heavy cream.
the things you can get away with when you have socialized healthcare
Just avoid sugar and you’re fine
That’s a dessert, not a meal.
My mom is from North England, so that’s just how all our meals are. Auntie Elizabeth always said “butter makes everything better”
I originally read this as “butter makes everything butter”
Don’t tell me how to live my life
The whole thing sounds treasonous.
Eh, I make eggs following Ramsay’s general directions. His recipe is more for creamy scrambled. I just use a less butter and cream. The eggs still come out fluffy, light and more creamy than normal. Like greentext, I have received several complements on how they turn out. Except I don’t put jam on them.