Welcome to these moist, creamy Scrambled Eggs with Tuna. These are not just soft and velvety; they are the best scrambled eggs on the planet - I promise you.
When you eat eggs prepared like this, it sets you up for anything. It puts you in the sort of mood where nothing is too daunting to tackle. The texture, the taste, and the richness are unparalleled.
To find out how to make them and discover what you may have been going wrong, all you have to do is read on.
While making good scrambled eggs is not exactly rocket science, it isn't as easy as you might think, either.
Eggs are pretty delicate things to cook regardless of whether you are boiling, frying, poaching, scrambling, or coddling - yes, coddling them. Many people have no idea what coddled eggs are.
However you decide to make your eggs, the mashed.com website has an article on the 15 mistakes people make when cooking eggs.
Watch the video
Scrambled eggs à la Gordon Ramsay
Here in this article, I will concentrate on scrambled eggs, and what better place to start than with a quick video of chef Gordon Ramsay showing MasterChef contestants how he cooks beautiful soft, fluffy scrambled eggs.
His recipe calls for:
- 6 fresh, free-range eggs
- 3 knobs of butter - if the batch size varies, it's one knob for every two eggs.
- 1 teaspoon of Crème Fraiche
- Salt and pepper
- A sprinkling of chopped chives (optional)
If you would like to know how to make your own Crème Fraiche, take a quick look at the CravingTasty.com website.
I have also including a short section on the subject of DIY Crème Fraiche a little later on.
Step by step instructions
Step 1
Use cold eggs directly from the fridge. Crack the eggs into a high-sided saucepan (do not use a frying pan).
Step 2
Add three knobs of butter into the pan (1 knob of butter for every 2 eggs).
Step 3
Put the pan on the stovetop and set the burner on high. Use a rubber spatula or a wooden spoon to break the eggs down.
Step 4
Stir continually, scraping the bottom of the pan in the same motion. Cook on the heat for 30 seconds and off the heat for 30 seconds stirring all the time.
Step 5
Continue to cook on-off for around four minutes or until the eggs become lovely and creamy, like the picture below.
Step 6
Add a teaspoon of Crème Fraiche and season with salt and pepper. Serve the creamy scrambled eggs with the bagel, or toast.
Garnish with baked tomatoes or any of your favorite garnished. Sprinkle some chives or scallion over each portion (optional).
Adding the Crème Fraiche serves two purposes.
- It stops the eggs from cooking
- It gives them a gloriously creamy texture.
The salt and pepper are added at the end, not during cooking, because it will make the eggs watery. The on-off technique is essential, as is to stir throughout cooking continually.
The key to cooking perfect scrambled eggs
Anybody who can cook thinks they can knock up a decent plate of scrambled eggs.
The truth is though that most people's offerings are nowhere near as good as they could be, and nine times out of ten, it's because they overcook them.
- The trick is to turn the heat off before the eggs are completely cooked, and the reason is that when you remove them from the heat, they will continue to cook for a few more seconds.
It's a phenomenon known as "carry over" or residual cooking. Continue stirring them until they have almost reached that creamy consistency.
Don't forget that your stirring action needs to include scraping the bottom of the pan each time. It will prevent the eggs from sticking and browning.
When you serve them slightly "under," they will continue cooking on the plate for a few seconds, and the texture will become perfect.
How to make your own Crème Fraiche
As promised, here is a quick lesson on how to go about making your own DIY Crème Fraiche.
You will need:
Heavy cream and some cultured buttermilk or sour cream.
- Pour 2 cups of pasteurized heavy cream and 2 tablespoon of buttermilk or sour cream into a small saucepan and combine.
Gently heat to a temperature of 85°F. An instant-read cooking thermometer will come in handy, not just for making scrambled eggs but many other recipes as well.
- Pour the heated mixture into a dish, cover, and allow it to stand at room temperature for between 80 to 24 hours or until satisfactorily thickened.
- Once cooked, it can be covered and kept in your fridge for up to two weeks.
If you haven't got the time or you can't be bothered, shop-bought Crème Fraiche will be just fine.
Never add milk to your scrambled eggs
Many people add milk or cream to their scrambled eggs. Please don't do it - it's a no-no, and here's why.
Many cooks make the mistake of believing that adding cream or milk to their scrambled eggs will make them more creamy. WRONG.
- It actually has the opposite effect and will turn them dry. It thins the egg mixture out and makes it easier to overcook.
- Worse still, it waters down the taste of the eggs, and it plays about with the texture making the eggs rubbery.
Rubbery, tasteless scrambled eggs are not good. The other thing is that watering down your eggs in this way will slightly lighten the color, to my mind making them look a little weak and insipid.
There is nothing better than top-quality free-range or farm-fresh eggs.
They don't need anything to enhance their flavor other than a little sprinkling of salt-and-pepper, although to be fair, adding some butter compliments the taste.
The only plausible excuse that some cooks have for adding milk or cream is that it stretches the eggs out further if you're cooking for many people.
Here's hoping they don't mind inferior quality scrambled eggs.
If you can't see that ditching adding cream or milk when cooking scrambled eggs is wrong, I suggest you try the Ramsay method just once to see for yourself.
I promise you you won't want to go back to your old ways.
A summary of the do's and don'ts
I said at the outset that cooking scrambled eggs aren't rocket science; however, it isn't that easy either if you want to get the perfect result.
Here's a quick summary of the dos and don'ts.
- Don't use old eggs
- Do use fresh eggs, cold straight from the fridge
- Do stir the eggs continually while cooking
- Don't add milk or cream
- Do add a smidgin of Crème Fraiche just before serving
- Don't add salt and pepper until the end of cooking
- Don't overcook the eggs
- Do use the 30-second on heat, 30-second off heat cooking method
- Do serve very slightly undercooked
Okay, now you have all the information you need to make the best dreamy creamy scrambled eggs ever. But what about adding a new flavor element?
How to spice up scrambled eggs
Don't get me wrong; a plain dreamy, creamy scrambled egg is a wonderful thing, but you can add some other flavor elements and take the dish to the next level.
Here are a few suggestions for you:
1 Adding a dollop of flavor
You can add a dollop of cottage cheese, cream cheese, sour cream, or mascarpone for an additional flavor sensation. These are not rabid flavors and will not overpower the natural taste of the egg.
Instead, they will enhance that lovely flavor and give it another edge while not detracting from the texture.
2 Saucy, salty additives
There's nothing better than a little hit of salt to bring out the flavors in food, and if that salt comes with some other taste nuances too, it can introduce a whole new dimension.
Salty sauce additives that work brilliantly with scrambled eggs include fish sauce, oyster sauce, soy sauce, and Worcestershire sauce.
Add during cooking and mixing as you stir. Great for salt lovers the world over.
3 A smidgen of mayonnaise
Okay, not everyone loves mayonnaise, I know. But for those who do, it makes for a delicious addition to your scrambled eggs.
If it's homemade mayo, so much the better; however, at a pinch, store-bought will do. Add it at the end of the cooking time, making sure to stir it in well.
4 Adding a little heat
If you like a slight piquancy with your food, you're going to love this.
Add a little hot sauce. It's best to do this once the scrambled egg has been cooked.
Hot sauce can evaporate into the air when cooked, affecting people's eyes and throats. So it's best to add this at the table as you would as ketchup etc.
Another option to get a little spiciness into your eggs is to chop up some green chilis to throw in and cook with the egg mixture. Spiced scrambled egg is absolutely delicious.
5 Chicken gravy granules
Chicken gravy or bouillon granules are tiny nuggets of flavor and add a great savory hit to scrambled eggs.
Just sprinkle a few granules into the egg mixture while cooking but don't overdo it, or you could overpower the taste of the egg completely. Gently does it.
6 Add a little Eastern spice
Adding a little sweet Eastern spice to scrambled eggs works amazingly well. Spices such as cinnamon, ginger, and nutmeg are all suitable candidates, and if you have a sweet tooth, you could also try adding a little honey.
Again, please don't overdo it. You want a nuance of flavor and not an over-balancing act.
7 Add some amazing herbs
Of course, we can't afford to overlook herbs. They are great enhancers of taste. Herbs that work well with the scrambled eggs include herbs to Provence, oregano, and sage.
Fresh herbs are great if they're available, but if not dried will do, but don't forget that their flavor tends to be more concentrated, so add with care.
Another option, instead of using butter, is to use a herb-infused oil. Just a drizzle will suffice, or the scrambled eggs will become too greasy.
8 Cheesy scrambled egg
You can't possibly talk about flavor enhancers without bringing cheese into the conversation. Adding a little shredded cheddar or gouda or even pepper jack if you're from the south is a real humdinger.
9 Crumbled feta with dill
Crumbling some Greek feta into your scrambled eggs with a bit of dill brings a lovely sweet-and-sour element to the dish.
Add the feta just before you finish cooking. This will ensure it melts a little, but not too much, and will give your scrambled eggs a lovely gooey texture.
10 Cheddar with bacon fat
Bacon fat, or bacon grease, is amazing stuff. I don't know about you, but for me, it works really well with lots of recipes I cook, including, of course, dreamy creamy scrambled eggs. Use it instead of butter.
The bacon grease will add that distinctive bacon flavor to the eggs, and as we know, bacon and eggs are a marriage made in heaven, and if you add in some grated cheddar, you will have scrambled eggs fit for the gods themselves.
11 Garlicky oniony scrambled eggs
Garlic and onions are two of my all-time favorite additives for scrambled eggs. Okay, it takes a little more work because the onion has to be chopped, as does the garlic.
The two have to be gently fried to become soft and delicious before you can add them to the scrambled eggs. But boy, is it worth that extra effort. I'll say it is.
Not only does it taste great, but the aroma you get during cooking will get your juices running. It's pretty good on the taste buds too.
12 Spinachy scrambled eggs with Parmesan
I know I keep saying that all of these variants are my favorites, but I can't help it; it's true - they all are.
As you probably know, spinach wilts down to nothingness if you allow it, so when I make this version of scrambled eggs, I use 3 cups of spinach.
The spinach works well with the texture of scrambled eggs and adds a little color, but the Parmesan, when sprinkled in, is the real star of the show.
I have been known to add red chili flakes as well. I always was a little daring.
13 Chinesey scrambled eggs
With my Chinese ancestry, I always like to have a bottle of miso hanging around. It keeps those pesky ancestors quiet, but that's not the reason I keep it - I love the stuff.
While I was experimenting with my scrambled egg variations, it just had to be used. A tablespoon goes a long way, and when I throw in a handful of chopped scallion greens, it makes for one of the most delicious scrambled egg variants I have had the pleasure of making and eating.
It becomes one of my family's all-time favorites.
One little tip when using miso is not to add it until the eggs have come off the heat. That way, all the probiotic goodies are still available.
How do you like your eggs?
Dreamy, creamy scrambled eggs are just one of the ways you can enjoy this versatile food. Boiled, fried, poached, and coddled - all have their attractions.
Don't get me started on omelets and frittatas. They are subjects for another day.
Interesting breakfast recipes:
- Bell Pepper Egg Boats
- Croissant Breakfast Boats
- Stuffed Nutella French Toast
- Japanese Fluffy Pancakes
Full Recipe
Scrambled Eggs with Tuna Recipe
Equipments:
- saucepan
Ingredients:
- 6 pieces fresh eggs
- 3 knobs butter (1 knob of butter per 2 eggs)
- 1 teaspoon Crème Fraiche (check the recipe in the notes* below)
- 1 teaspoon basil seasoning (or your favorite seasoning)
Garnish:
- 10 pieces roma tomatoes
- 1 tablespoon oil
- 1 teaspoon sugar
- 1 teaspoon oregano powder
- 10 cloves garlic cut in half (add extra because it's so good)
- salt to taste
Watch the Video:
Instructions:
Prep the eggs
- Use cold eggs directly from the fridge. Crack the eggs into a high-sided saucepan (do not use a frying pan).
- Add three knobs of butter into the pan (1 knob of butter for every 2 eggs).
- Put the pan on the stovetop and set the burner to high. Use a rubber spatula or a wooden spoon to break the eggs down.
- Stir continually, scraping the bottom of the pan in the same motion. Cook on the heat for 30 seconds and off the heat for 30 seconds stirring all the time.
- Continue to cook on-off for around four minutes or until the eggs become lovely and creamy.
- Add a teaspoon of Crème Fraiche and season with salt and pepper. Serve the creamy scrambled eggs with the bagel, or toast.
- Garnish with baked tomatoes or any of your favorite garnished. Sprinkle some chives or scallion over each portion (optional).
Baked tomatoes:
- Heat the oven to 180°C (or 350°F).
- Cut tomatoes in half. Arrange the tomatoes on a baking sheet.
- Add the garlic cloves cut in half. Season with 1 teaspoon of sugar, oregano, and sprinkle some oil.
- Cook in the oven for about 20-25 minutes.
Notes:
Adding the crème Fraiche serves two purposes.
- It stops the eggs from cooking
- It gives them a gloriously creamy texture.
The salt and pepper are added at the end, not during cooking, because it will make the eggs watery. The on-off technique is essential, as is stirring throughout cooking continually.
How to make your own crème Fraiche
You will need:
Heavy cream and some cultured buttermilk or sour cream.- Pour 2 cups of pasteurized heavy cream and 2 tablespoon of buttermilk or sour cream into a small saucepan and combine.
- Pour the heated mixture into a dish, cover, and allow it to stand at room temperature for between 80 to 24 hours or until satisfactorily thickened.
- Once cooked, it can be covered and kept in your fridge for up to two weeks.
If you haven’t got the time or you can’t be bothered, shop-bought Crème Fraiche will be just fine.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
