Perfect Scrambled Eggs

We are cooks in the family. My grandfather owned a restaurant and taught my dad how to cook who then passed all his knowledge down to me. I received my first cookbook when I was 6 and grew up watching Food Network (religiously). I would choose that over cartoons and practice every chance I had. I’ve always wanted to get formal training but never came around to it. It is my passion and luckily it’s something that can be practiced at home! This year as an anniversary present my wonderful fiancée got me Gordon Ramsay’s MasterClass*! 20 videos of a world renowned chef showing essential cooking techniques. I’m already half way done and it’s like a good tv series…You never want it to end! New things I’ve learned and practiced this week:

  1. How to properly sharpen a knife
  2. How to debone a chicken
  3. How to make the most delicious scrambled eggs

I’m going to share the last one with you because you’ll never look at scrambled eggs the same way. Bye bye grey, watery, tasteless mess!

*P-S: this is an amazing gift idea, check out the website for all the other classes you can also take/offer.


For two servings

  • 6 eggs
  • 1 tbsp of butter
  • 2 dollops of sour cream
  • Salt & pepper to taste
  • Toast (to serve it on)
  • Chives, finely chopped



Crack your eggs into nonstick saucepan. Do not beat eggs or season yet. Add butter and place pan over medium heat. Use a rubber spatula to constantly stir and turn the eggs until they start to thicken, scraping down the bottom and sides. Remove from heat, and continue to stir, cooking the eggs off the heat for 20 seconds, then on heat for 90 seconds until eggs are soft, but not runny. Add the sour cream then season with salt and pepper. Remove from heat and scoop onto a piece of toast and sprinkle with chives. Serve with a side salad or fresh fruit.

Cheers xxx




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