For as long as I can remember, I’ve always felt slightly disgusted by the thoughts of eating eggs.
While I was confident in using them when baking things, the thought of eating boiled or fried eggs was never something that sounded appealing to me – but that didn’t stop me from trying.
As a teen, I made my way through a long list of ways to cook eggs in the hopes of trying to find a way I enjoyed them without having to season them with way too much salt to hide the taste.
When I later stopped eating meat at 16, I saw it as a perfect excuse to go vegan solely for the fact that it meant I wouldn’t have to deal with eggs anymore.
However, almost a decade later, I was forced back into eating animal products after going through some health issues, so I decided to get eggs another go.
While it didn’t go well at first, having to decline the fried egg my boyfriend made me for breakfast one morning, we then started experimenting with scrambled eggs which was the first time I was able to actually enjoy eating eggs.
In October 2024, we went on a cruise that served the most delicious, fluffy scrambled eggs I’ve ever had, and I’ve since been on a hunt to find a way to cook my own eggs as deliciously as the chefs had, and I finally succeeded, with some help from Gordon Ramsay.
Gordon Ramsay’s scrambled eggs
To help me on my journey to like eggs, my boyfriend found a video on YouTube where Gordon shares his secret recipe to make the perfect scrambled eggs. While it seemed to easy to work, we decided to give it a go, and we were both blown away.
Gordon starts off by cracking six eggs into a pan with a bit of butter (we went for 4 eggs as we were only cooking for us two) before starting the scrambling process. The key with this is to go back and forth from the heat, in order to prevent the eggs from cooking too quickly.
When they’ve started to come together and reach the creaminess you’d like, the secret is to add a spoonful of crème fraiche into the egg mixture to make it creamy and delicious, it also stops the eggs from overcooking. This is also when you season the eggs with salt and pepper.
We then served the eggs on some toast. And even from the first bite, I knew this would be the only way I’ll be cooking my eggs from now on.
While our eggs may look like they’re slightly too runny (I blame me for adding a bit too much crèmefraiche), they tasted like they belonged in a five star breakfast. They were perfectly creamy, well-cooked, and easy enough for us to want to make again.
So if you’re an egg sceptic like me, these are definetly worth a try.
