Gordon Ramsay's Secrets To Making The Perfect Eggs

Scrambled eggs might seem like a straightforward dish, but there are myriad other techniques besides shuffling an egg mixture over high heat and serving it with a simple seasoning. In order to make the perfect scrambled eggs, forget everything you’ve ever learned about scrambling an egg. No salt before cooking, no whisking in a bowl. Stop losing half of your egg to the bottom of the pan with Gordon’s foolproof technique. This dish of elevated, fluffy scrambled eggs will change the way you do breakfast forever. (For Gordon’s plain Scrambled Eggs, simply omit the uni and white truffle.)

• 5 eggs
• 2 tablespoons butter
• 5 sea urchin tongues
• 1 teaspoon chopped chives
• 1 teaspoon crème fraiche
• Salt
• Freshly ground black pepper
• (Optional: Shaved white truffle or truffle oil)

Crack and add eggs into nonstick skillet or saucepan. Do not beat eggs or season yet. Add butter and place pan over medium heat. Use a rubber spatula to constantly stir and turn the eggs until they start to thicken, scraping down the bottom and sides. Remove from heat, and continue to stir, cooking the eggs off heat for 20 seconds, then on heat for 90 seconds until eggs are soft, but not runny, about 4 minutes altogether.

Add in 1 sea urchin tongue, and stir, chopping it up slightly with the spatula. Fold in chives, crème fraiche, salt and pepper, folding in to incorporate. Taste for seasoning and adjust if necessary. Remove from heat. Place one sea urchin tongue at the bottom of each plate. Divide eggs evenly and top with remaining tongues. Shave white truffle over each dish and serve immediately. If you don’t have access to white truffle, a small drizzle of truffle oil would be a great substitute.