For those of you in the know, this is a (Severely Bastardized) version of Gordon Ramsay’s ‘Elevated Scrambled Eggs’. (On fried mushrooms and toast in this case.)
This bears no resemblance to Gordon’s signature scrambled eggs other than the method used to produce the scramble.
It’s cheap shit wheat bread, with cheap shit canned mushrooms, with cheap shit grocery store ‘fresh’ herbs which have likely been sitting there for a week after being picked. Ingredient wise it’s embarrassing, really. I’m simply sharing it with you here for the METHOD. Ignore the ingredients.
If you really want to make the mushroom version and only have canned mushrooms like I did, you can drain them, fry them in butter, and season them with salt and pepper, then put them on your toast. I make toast in the pan, as I don’t have a toaster. Simply put some butter in the pan on high heat, sear one side, put a little more butter into the pan, sear the other side, voila, toast. Drain any liquid from the mushrooms via a paper towel, and put on toast.
Also, unfortunately my ‘non-stick’ pan is a VERY stick pan. It worked for about 2 weeks and has been worthless ever since. It’s about 12 years old and I badly need a new set of nonstick cookware.
However the crème fraîche is home made only as of a few days ago, and I added a light sprinkle of Maldon finishing salt that the original recipe didn’t call for.
It’s the only thing I had on hand, was starving, but I wanted to try and practice Gordon’s scrambled egg method, so I figured what the hell. It came out quite tasty, all things considered. If it’s this good using the crappy ingredients I used, it must be beyond amazing using quality ingredients.
I’m interested in trying this recipe with some real Brioche, and perhaps some white truffle oil.
Were I home in PA, the fresh wild mushrooms would not be a problem. Here, I can’t find them locally and purchasing them would be extremely cost prohibitive. Perhaps fresh non-wild mushrooms may be the next best thing.
Recipe is below
Janos’ Non-Elevated Scrambled Eggs.
Ingredients:
5 eggs
2 tablespoons butter
1 teaspoon crème fraîche
1 teaspoon chopped fresh chives (I used a mix of parsley, dill, and chives that I had left over from omelets, it worked great.)
Kosher salt
Black pepper (freshly ground)
Maldon finishing salt (optional)
Equipment:
Small Non stick saucepan
Heat safe rubber spatula
Instructions:
Crack eggs one at a time separately into a small bowl, so as to make it easy to get out any eggshells if you happen to get a piece in your eggs, then pout into your unheated pan.
Add the butter.
Turn the pan on to medium heat.
Constantly stir with rubber spatula, scraping down the bottom and sides of the pan.
You will have them on the heat for 90 seconds, off the heat for 20. Repeat as needed.
You want the eggs soft but not runny.
As soon as they are soft, add in crème fraîche, chives, salt and pepper directly into pan and fold.
Remove from heat and plate immediately.
Sprinkle with Maldon finishing salt if you like.
It isn’t pretty, but it did come out delicious.
Wild Cookery! 