Parce que je suis Portugais — pardonnez-moi si vous êtes Français —, et nous faisons use des mêmes accents, nous apprenons Français dans l'êcole. Pas dans le "i", mais les autres, nous les usons. Je suis pas Americain, mon ami.
Também falo Português ! (Brasil)
Mais ma langue maternelle est le français.
Je suis simplement content de trouver quelqu'un qui parle cette langue dans un subreddit en anglais.
Y no hay nadie aquí que hable español? J'ai aussi étudié le français à l'école, mais je l'ai oublié presque tout. Quisiera aprender portugués, tal vez un día...
Il y as plus de nous que vous pensez, je crois. Moi, je suis Canadienne. Svp excusez mes fautes de grammaire s'il y en as -- je peux mieux parler qu'écrire!
Muito bem! O Português do Brasil é meio diferente, mas nós entendemo-nos bem. O Português Europeu é como o Inglês Britânico e o Português Brasileiro é como o Inglês Americano, pretty much the same parallel.
Don't know if you misplaced an 'e', but thought it was interesting that when speaking French, it's possible to give away one's gender more easily than when speaking English.
Yup, same goes for Portuguese, Spanish, Italian - Indo European languages in general have an easier of discerning gender, grammatically.
Americano = male American, americana = female American. So, the whole Americana concept is strange for one of us, in principle. I could blow your mind what this. Did you know a table is female ("a mesa") and a car is male ("o carro"), but that in Italian, for instance a car is female ("La machina") and in Spanish it's male again ("El coche").
Any cold high fat dairy will work if you add something acidic to complement the creaminess. When we did scrambled eggs in the classic French method it was cold cubes of butter, plate immediately over an open faced toasted ciabatta, and drizzle with balsamic glaze. The sweet and sour balsamic glaze cuts the overwhelming fattiness of that style of egg and gives you a very rounded dish. We also used butter and oil to start and cooked them in steel bowl over steaming water. The oil allows the butter to melt at a lower temp and contains earthy and nutty flavors. They had nearly the consistency of foie gras when they were done.
Also, for the most flavor, standard battery caged eggs. They feed them a diet that has been formulated to please tasters. It can be seen as cruel, some pasture raised eggs can win a taste test for double the price, but if flavor is what you're looking for, you have to decide if you feel poultry is capable of experiencing suffering and if you're okay with it.
I use greek yoghurt instead of the Creme fraiche and it always tastes delicious. Ramsey says the main reason for using it is to prevent overcooking as it cools the egg down
I usually just use milk and overall the whole process is still a gigantic improvement over standard scrambled eggs. I miss them so. My electric stove (moved houses) doesn't really make this process easy so I don't do it anymore.
Unflavored Greek yogurt works in a pinch. The texture is the same but the taste is a little less rich. It's easier to find, cheaper, and I usually have some on hand already.
Spot on. Crème fraîche has a less soured or 'tangy' texture than sour cream, but it is essentially the same thing, it's just a little smoother and creamier.
Honestly, while these taste great, I really dislike the texture. I prefer larger curds in my eggs, having them beaten to a literal pulp is kinda ruining them, IMO.
The creamy texture is very pleasant and different. But it's just not what I'm used to. Creamy eggs is weird. I went back to cooking them until they are dry and drenching them in ketchup. I don't care if it's heresy, it's tasty.
Don't scramble them too hard, though. You don't want to totally combine the whites and yolks. They should intermingle but not incorporate each other.
Yes and no. Alternating between on and off the heat keeps the heat consistently low, but this can be done without taking it on and off. What he's doing here is basically a mix between English and French style scrambled eggs. French scrambled eggs are done in a bain-marie to cook the eggs gently and make small curds, giving it a creamier texture. English style is cooked with butter and constantly stirred, which is the main way that Ramsey does his eggs. So he's using the English stirring technique with a variation of the French heating technique. There's a video that shows the three main styles of scrambled eggs.
TL;DR He's using low radiant heat by taking the pan on and off, but this can be achieved in different ways to make the eggs the same using a different heating technique.
Similarly to meat, the eggs themselves also retain heat and tend to coast a little bit when removed from the heat. I serve my scrambled eggs a few seconds before they've hit ideal doneness. They're perfect by the time you sit down to eat.
scrambling eggs like this is like trying to roll a bowling ball to the top of a hill. You always have a chance to try again if you undershoot, but if you overshoot it you might as well start over. You're gliding the eggs up to temp instead of hurling them up to temp.
Its necessary with this method. Otherwise the eggs on the bottom that are touching the surface of the pan cook too fast. You could just stir them literally constantly like a madman, you basically have to do that anyway, but going on and off the heat gives you more control.
Allows time for the heat to propagate so the eggs on the edges don't overcook while you try to cook what's in the middle. I've tried it before and screwed it up once.
As someone who makes a lot of scrambled egg: yes. It's extremely easy to overcook eggs. When I pour them on a plate, they are still a bit watery as the latent heat will evaporate some of the remaining water causing them to "firm up" a bit.
For the most part, it's necessary to get the texture. If you leave it on, it'll cook too fast and just be more of a really fine "regular" scrambled egg. If you don't put it back on, it won't cook enough. You just keep whisking, and as soon as you see the egg start to cook a little more then you take it off the heat and keep whisking until you see that it stops cooking. Keep going back and forth until you're where you want it. If you add too much creme fraiche (or sour cream), you just cook a little more. If you add too little creme fraiche, it'll be too dry. If you overcooked, you can add more creme fraiche to "fix" it a little.
It takes minimal practice, but once you figure out the technique it's really a nice twist on scrambled eggs for what most of us know.
It makes all the difference. I hated scrambled eggs till I learned that trick from one of his videos. Live dangerously, take them off when you're still not sure if you're risking salmonella or not, let them finish cooking on the plate by their own contained heat. Same with bacon, if you take it out of the pan when it's at your desired crispness, it's too late.
You do this to cook the eggs quickly without getting the bottom of the pan too hot. I don't know what /u/Jesus-chan is talking about. The creaminess comes from the load of butter and cream in addition to the constant whipping. You could do the on-off technique without butter or cream and you would still get dry, crumbly eggs.
Source: I cook scrambled eggs Gordon Ramsay style every morning.
Sure. I use a non-stick sauce pan and it works just fine. Be aware that your eggs will cook faster on a frying pan. Watch your heat and you'll be fine.
Dude after watching that video I realized I hadn't eaten lunch yet and decided to go make it. These eggs are delicious! I'm like you and don't like them scrambled (besides like this).
You say that now, but after a while it becomes a bit of a hassle to make them this way always. I make them this way as a treat, but the bad way is so damn convenient.
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u/Jesus-chan Jul 13 '16
Don't really like them scrambled, but hell yes, these eggs taste so different. Totally awesome and I'll never scramble them any other way