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.
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.
2 tablespoons of coconut oil (use unsalted butter if you tolerate dairy)
1/4 teaspoon salt (or to taste), and a small amount of pepper
Prior to placing the saucepan on the stove, crack the eggs into the saucepan and add the coconut oil to the saucepan as well.
Place the saucepan on medium heat and start stirring so that the eggs get broken up.
Keep stirring without stopping.
Move the saucepan off the heat when you start to see some of the egg sticking a bit to the bottom of the saucepan. Keep stirring off the heat for about 10 seconds and then put it back onto the heat for another 20-30 seconds, but always keep stirring.
Do this three or four times until you see that the mixture becomes more solid (but don’t wait until it’s actually solid!).
Once the eggs have solidified a bit, take the pot off the heat permanently.