This is a quick write-up of how to make perfectly moist and NOT overcooked scrambled eggs (dairy-free)!
As I have previously posted (see here), I learned how to scrambled eggs correctly from Gordon Ramsey (sadly, not in person, but still…). If you’re used to the overcooked scrambled eggs found at Waffle Houses, diners, and hotel breakfast buffets, then your first experience of “real” scrambled eggs might be a bit shocking – you’ll probably think it’s undercooked, except it’s how all the top chefs at all the nicest restaurants cook it!! In fact, I used to ponder about what their secret was…and now I know. These are the perfect scrambled eggs.
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The original recipe from Gordon Ramsay called for a lot of butter and creme fraiche, but I’ve taken the liberty of simplifying it a bit and making it dairy-free. Don’t worry, it still tastes quite delicious.