By Tsz on December 1, 2011
Though everyone has their own proven method of making scrambled eggs, Gordon Ramsey’s technique yields the most luxurious version in my opinion.
His secret? Low heat, patience and lots of stirring. Also, no salt allowed until the eggs are finished. Sounds counter-intuitive when we’re taught to always salt as we go. In this case however, salting raw eggs breaks down their protein, which in turn creates a watery end product.
Since learning Ramsey’s method, I have never gone back. Here is my homage to his fool-proof recipe with an added touch of uni just to take it to the next level. Give this elevated brunch favorite a try!
Creamy Uni Scrabbled Eggs
6 large eggs
3 Tbs ice-cold butter, diced
10 pieces of the best quality uni you can find
Thinly sliced green onions or chives
Sesame seeds (optional)
1. Break the eggs into a heavy bottomed medium-sized saucepan. Add the butter and place onto the stove over low heat. Using a spatula, stir the eggs and mixing sure the mixture heats evenly.
2. Keep mixing as the the eggs begins to set—this should take about 5-6 minutes.
3. The eggs will be done when they’re fully set but still soft and moist. Take the pan off the heat and stir in the uni. Mix well (you want the uni to break into smaller pieces) and salt to taste.
4. Split between 4 plates and garnish with green onions, sesame seeds and togarashi (black pepper works well in a pinch).
5. Serve with crostini and mixed greens for a light lunch or part of an all-uni menu. Enjoy!