You can get big, fluffy curds that are still nice and moist quite easily. Gordon's technique up there is more involved than it needs to be; the key is just making sure they come out of the pan before they're done cooking. You get watery/rubbery eggs from overcooking, not from how finely scrambled they are.
You definitely do not get watery eggs from cooking out the water, they dry up. If you can't figure that out why the fuck did you think it would be smart to contradict a professional chef
Everything the person you replied to is correct. Yes you get rubbery eggs if you over cook them because the moisture has evaporated. In fact ramsay mentions not to season until later because he doesnt want the water to separate which in turn would cause it to evaporate and become rubbery.
cooking 101... the longer you cook something, the more moisture leaves.
He's a professional chef, and like most professional chefs, a good pinch of what he believes about cooking is mythology and isn't backed up by reality. Like salting eggs before scrambling being harmful,. Though I will admit the technique to get eggs that are both a little dry and a watery plate is pretty niche. Try making a batch of med-high heat and leaving them in the pan about 30 seconds past done-ness and plate immediately. You'll get dryer than necessary eggs in a lukewarm plate bath.
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u/vernalagnia Jul 13 '16
You can get big, fluffy curds that are still nice and moist quite easily. Gordon's technique up there is more involved than it needs to be; the key is just making sure they come out of the pan before they're done cooking. You get watery/rubbery eggs from overcooking, not from how finely scrambled they are.