For me, it's over easy/medium. Love those warm yolks on the toast, grits or hash browns.
If you disagree, what form of mental illness have you been diagnosed with?
Gotta say I was not a fan of how Ramsay made scrambled eggs. Guessing you're referring to how he keeps taking them off the heat and stirring them then back on then back off the heat constantly? Sure, that gives you an evenly runny egg serving, but why is the even runniness so important? I like my scrambled eggs a little bit runny, but for the entirety to be slightly runny throughout did nothing for me over just the simpler "crack a few eggs and walk away for a bit" cooking strategy
Gotta say I was not a fan of how Ramsay made scrambled eggs. Guessing you're referring to how he keeps taking them off the heat and stirring them then back on then back off the heat constantly? Sure, that gives you an evenly runny egg serving, but why is the even runniness so important? I like my scrambled eggs a little bit runny, but for the entirety to be slightly runny throughout did nothing for me over just the simpler "crack a few eggs and walk away for a bit" cooking strategy
Well, what worked well for me was the butter. That was a real game changer. I am not a fan of using milk, it dilutes the flavor. What I liked, texture-wise, from Ramsay's method was the small curd size. I don't prefer big chunks of egg I have to cut with my fork. I like them cooked to a just-cooked curd, so that it's super soft and a little fluid drips out when you smash it around in your mouth. I don't like runny in scrambled eggs, that's not what I was going for at all.
Well, what worked well for me was the butter. That was a real game changer. I am not a fan of using milk, it dilutes the flavor. What I liked, texture-wise, from Ramsay's method was the small curd size. I don't prefer big chunks of egg I have to cut with my fork. I like them cooked to a just-cooked curd, so that it's super soft and a little fluid drips out when you smash it around in your mouth. I don't like runny in scrambled eggs, that's not what I was going for at all.
Pro-tip: do not use homogenized milk for scrambled eggs. That is why you feel it is watered down. Get some non- homogenized 2% milk that you have to shake before using, but instead just dip out the fat that separates on top of the bottle and use that in your eggs. That is imo much better than butter in eggs
Pro-tip: do not use homogenized milk for scrambled eggs. That is why you feel it is watered down. Get some non- homogenized 2% milk that you have to shake before using, but instead just dip out the fat that separates on top of the bottle and use that in your eggs. That is imo much better than butter in eggs
Over medium or scrambled.
I was never hot for scrambled until I saw Gordon Ramsay's video on how to make them. Now I evolved that to a more american style, but I use 1 tbsp butter per 2 eggs. No salt until the end.
I'm also fond of boiling eggs, like dropping them into ramen and letting them cook in the broth. And the eggs on McMuffins are great.
Honestly, I'll enjoy an egg any way but raw.