Gordon Ramsay is known for his high-drama reality cooking series, but also has been whipping up a variety of unique egg dishes on his YouTube channel.
As part of a series on his channel, Scrambled, Chef Ramsay has been cooking up a variety of unique egg dishes that draw influence from different countries. The locations coincide with episodes of his National Geographic show, Uncharted.
Below are just a few of the tasty unique scrambled egg dishes Ramsay has made that might inspire a few creative takes of your own.
Sea Urchin Scrambled Eggs In Tasmania
Uni scrambled eggs are always a luxurious, savory treat, especially when served in the shell. In spots like California, where sea urchin is considered an invasive species, this could be a way to treat yourself, have a fun scrambled egg experience, and help the environment out at the same time.
Peruvian Alpaca Fat Scrambled Eggs
Alpaca is a common protein in Peru, but Chef Ramsay stuck to using the fat, alongside chilies and herbs whisked inside. Could be interesting to do this with another type of animal fat if alpaca isn’t available near you. Pork fat, perhaps?
Black Iberian Bacon and Eggs from Portugal
Iberico Pork is one of the highest-quality meats you can find out there, and Chef Ramsay managed to get some from Black Iberian Pigs (Porco Preto) and turn it into a tasty take on bacon and eggs. He actually doesn’t use the belly, which makes me intrigued on what other cuts of pork could go great alongside eggs that we normally don’t use.
Norwegian Reindeer Sausage Omelette
Reindeer is commonly eaten in the colder parts of the Northern Hemisphere, especially in Scandinavian countries and even Alaska. If you don’t want to track down reindeer sausages on Amazon (yes, you can find them there), maybe another game meat sausage or even something spicy like andouille would work?
Regardless of which dish you take on, it’s cool to get a ton of inspiration around a single item, and Chef Ramsay is doing just that with this unique series all about scrambled eggs.
Neither. You remove them from the carton and place them in the egg container that came with the fridge. They are more secure there, it is what it was designed for, and more importantly you can re-inspect each egg (you did that at the grocery store first) to make sure it wasn’t /1
The OCD is real, and who would have thought this conversation would continue on for 400 comments. There are so many different methods, and reading through them all might cause your head to explode, or question your whole morning routine.
This has actually been mathematically addressed before, though, as YouTube channel Mind Your Decisions made a video showing what they believe to be the best methods.
They gave several suggestions, starting with an even distribution at the corners, and making your way toward the middle, and keeping the carton balanced.
It may or may not drive you nuts, but the video’s next method suggests going from left to right.
Their last suggestion will probably piss you off, but it really balances the center of gravity. The video shows kind of a diagonal / staggered approach that keeps the weight distributed evenly.
That might be the most symetrical method, but also the one that could very well destroy your mental well being.
Amar Santana is a product of Queens, New York, but has found a new home on the West Coast, as chef and partner of Vaca in Costa Mesa, and Broadway By Amar Santana in Laguna Beach, California.
After finishing as a finalist on Bravo’s well-known culinary elimination show, Top Chef, in 2016, it’s safe to say Santana’s culinary resume is intimidating.
Yet, his humble demeanor paired with his competitive passion for cooking – along with an outside-the-box approach in creating vibrant, imaginative delicacies – is exactly what makes this Southern California chef and his cuisine “Foodbeast Approved.”
Recently, FOODBEAST was able to catch up with Chef Santana at Vaca, a Spanish-style tapas restaurant in Costa Mesa, where he whipped up one of the most elegant items on the menu.
Erizos con huevos, softly translated to “uni scrambled eggs,” consists of a freshly cut sea urchin with a mixture of soft scrambled eggs, served with toast and housemade miso butter.
If you’ve never had sea urchin before, don’t let this enigma deter you. The Erizos con huevos is creamy and full of umami, and manages to be the shining star despite a Vaca menu consumed with meaty options like Jamon de Iberico and pork belly.
Vaca is located in Costa Mesa – also known as ‘City of the Arts’ – a bustling neighborhood on the Newport Beach border full of good food and culture. If you hadn’t heard of this spot previously, it’s for certain Amar Santana and Vaca should be on your radar in 2018.
Even the most hardcore scrambled egg lover can admit that eating between 2-to-5 is more than enough, but competitive eater Matt Stonie is more hardcore than the average person, so he attempted to eat 50.
Stonie literally put every single one of the 50 eggs in a giant bowl, whisked them all at once, and poured them into two different cooking pans. He even sprinkled in some cheese for good measure.
Using a baking sheet as a plate, Stonie went to work on his protein-packed challenge, as his buddy unofficially challenged him to finish in under five minutes and 50 seconds, which just seemed like an arbitrary guesstimate.
It took him 6 minutes and 16 seconds to get every last bite in, but he actually did eat the whole damn thing.
Next time you’re in your kitchen, eating your scrambled egg breakfast and taking your sweet time, remember that this beast took down 20 times more than you, and did it faster.
Even with food as simple as scrambled eggs, chefs always have their own special methods to cooking.
You might think you know how to cook a mean scrambled eggs, but between some of your favorite chefs such as Gordon Ramsay and Bobby Flay, you’ll learn that there’s so many ways to get that egg just right.
While every one of these chefs takes a different journey, the destination is always perfect, so take a look at all the methods, and see which works best for your scrambled masterpiece:
Gordon Ramsay came out on Jimmy Kimmel back in 2004 and showed how he makes his scrambled eggs. One of his secrets involved adding butter during the egg whisking process. He also suggests moving the pan and spatula at the same time. He has also been known to take the pan on and off the heat a few times, like shown in this alternate video.
Of course, Ramsay got a little theatrical toward the end of the Jimmy Kimmel segment, but that’s just Gordon being Gordon.
Some chefs like putting milk in their scrambled eggs, but if you still want to add some creaminess without the lactose, Chef Melissa uses lactose-free milk, and it still works. We also learn from this video that butter has very low lactose levels, so it’s still generally OK to use, even if you’re intolerant. That totally depends on the person, though.
Jamie Oliver’s a ‘G’ so he actually has three different ways of making scrambled eggs. In this video he teaches us how to make scrambled eggs the English way, French way, and American way.
For the English eggs, he stirs it every 5 seconds, but he cooks at a medium heat, leaving curds and moisture in the final product.
For the French version, he cooks the eggs over boiling water. The slow cooking process actually takes about six minutes, so you’ll need some patience for the French method. These eggs come out so creamy, they actually look like grits.
The American-style eggs aren’t quite as complex, but you still have to slowly cook them, gently brushing the egg.
This video isn’t very long, as Bobby probably assumes you know your way around a scrambled egg, but he does provide one key tip. Bobby doesn’t like to add salt until the very end of the cooking process, because salt can interfere with the classic curds you want in your scrambled eggs.
It seems that Rachael’s audience members fall apart when it comes to making eggs, thankfully, she was there to school everyone on the cooking process. She teaches how to make fried eggs, but at the 3:30 mark, she digs into the scrambled goodness. Her key tip is to not just add butter, but to add FROZEN butter to the egg in order to enhance the flavor. She even adds hot sauce before whisking, because, hell yeah!
Emeril really gets specific with his instructions, which is pretty awesome. He says the longer you whisk, the better, because you want to “incorporate as much air as possible.” He also says to let the eggs settle in the pan before you start stirring. To really make your scrambled egg experience special, he then says its best to serve them on a hot plate.
The Chew host didn’t have a demonstration in this video, but explained his idea of the perfect scrambled egg. Symon believes that scrambled eggs are meant to be “…creamy, fatty and delicious.” Symon also said he waits until the eggs are almost done cooking to add butter and creme fresh so it slows down the cooking and gives them extra creaminess.
Martha Stewart believes that if you make the eggs right, you don’t have to add milk or water. Another decent tip is to not use a pan that’s too big. She also doesn’t salt them until after they’re plated, which is interesting, compared to the rest of the other chefs’ advice.
Curtis Stone seems to believe in Michael Symon’s method of making the eggs as creamy and fatty as possible. Stone not only loads his scrambled eggs with cream milk, but he also puts mayonnaise to make it zesty. Interesting method, Chef Stone.
Anthony Bourdain pays close attention to the egg itself, to the point that he makes sure he cracks the egg on a flat surface and throws them in the mixing bowl right away. He always uses fresh eggs, and makes sure he doesn’t over-beat them, waiting to the point where there’s white and yellow “ripples” throughout. The biggest key to him is getting them into the pan immediately after the whisking process, because they get a grayish tint if you let the beat eggs sit.
First he took some scrambled eggs and shredded cheese and froze them into a springform pans to hold the shape in place. The buns are then coated in flour and egg wash and covered in panko breadcrumbs. They’re then thrown into the deep fryer for a few minutes and removed.
Once the buns are cooked, the burger is ready to be assembled. Nick stacked his with a ground beef patty, cheddar cheese, bacon and another egg.
I’m gonna need him to ship me one of these.
Check out DudeFoods for the complete recipe and more crazy recipes.
Kogi BBQ truck continues their new menu offerings, this week announcing a Smoked Salmon Lox Burrito as a featured item on their truck for the immediate future. The burrito, highlighted by smoked salmon lox, is rounded out with cream, soft scrambled eggs, onions, and chili salsa.
The burrito is priced out at $7.00, and is currently available on any of the brand’s 5 roaming trucks. The schedule is always on their website.
Our friend Nick is a philosophical one, always pulling in interesting discussion points into his food beyond the general aesthetic many food bloggers will cater to. In his latest creation, the Which Came First Sandwich, he pulls off a successful, edible reenactment of the age old question, “Which came first, the chicken, or the egg?“