Slow-buttered scrambled eggs
The Gordon Ramsay technique applied to a carnivore breakfast. Soft custard texture, butter on butter, eight minutes of patient stirring.
- Variant
- carnivore dairy
- Prep
- 2 min
- Cook
- 8 min
- Serves
- 1
Ingredients
- 014 large eggs
- 0240 g cold butter, cut into small cubes
- 032 tbsp cream
- 04Salt
Method
Crack the eggs straight into a cold non-stick pan. Add half the butter and salt. Do not whisk first — the egg whites will break up during cooking.
Place the pan over the lowest heat. Stir constantly with a silicone spatula in a figure-eight pattern.
After about 90 seconds, you will see the eggs start to set in small curds at the pan edge. Keep stirring. Take the pan off the heat for 10 seconds, then back on, repeating. This stop-start prevents overcooking.
Continue for 6-8 minutes total. The eggs should look like soft custard with curds the size of small peas. They should still look slightly wet — they will continue to cook off heat.
Remove from heat completely. Stir in the remaining butter and the cream. The cold butter and cream stop the cooking and add silkiness.
Plate immediately. Salt to taste at the table.