Gordon Ramsay
Restaurateur. His soft-scramble method (off-and-on heat, crème fraîche to stop) is widely copied.
Speaks to 2 threads
Cited in 4 places
- Scrambled Eggs/ Commentary
“Gordon Ramsay's published method: start with cold eggs and cold butter in a deep saucepan, place on the heat, and lift the pan on and off the burner while stirring continuously — never letting the eggs sit on direct heat for more than about 30 seconds before pulling off. Finish off-heat with a spoon of crème fraîche to halt the cook.”
Scrambled Eggs — Breakfast Recipes — Gordon Ramsay Restaurants - Scrambled Eggs/ Argument
“Ramsay's published advice (and a long professional tradition) is to season at the moment of cooking or just after. Acting on instinct, not on a lab test.”
Salt Timing — argued for "Salt at the Pan" - Scrambled Eggs/ Argument
“Ramsay's off-and-on saucepan method (and Child's double-boiler version) produces the small-curd, custardy egg that has become the modern standard.”
High vs. Low Heat — argued for "Low and Slow" - Scrambled Eggs/ Argument
“Ramsay's published method ends with a spoon of crème fraîche stirred in off-heat: it halts the cook and adds a clean tang.”
Add a Stopper — argued for "Crème Fraîche Off-Heat"