Why limit yourself to only boiled OR scrambled eggs if you can have both??
I like the concept of having two eggs cooked using different methods served on the same dish. Once you have the basic technique down, both of these recipes will become staples in your brunch toolkit. The variety is endless as you can use any leftovers in your fridge to create a visually appealing dish.
My usual preference is a well cooked egg- whether it is scrambled or boiled – and that is how I’ve made them for ages. I made the boiled eggs for the first time using a timer after reading the recipe in the Momofuku cookbook. The results? I was shook. Now, I have tried making poached eggs in the past, but would get distracted and come back to find that the egg became overcooked. The art to the exact science of getting a runny egg yolk comes down to the time – which Momofuku utilizes.
So, what are you waiting for?
Get cracking on those eggs and enjoy them with a steaming cup of freshly brewed coffee!
Gordon Ramsay’s Scrambled Eggs
- 4 cold eggs
- 1 tablespoon butter
- 1 teaspoon of creme fraiche (alternatives- sour cream or labne)
- optional: chives/green onions
- Add 4 cold eggs and a tablespoon of butter to a cold saucepan and turn to medium heat
- Using a rubber spatula, stir the eggs continuously. After 30 seconds, remove the pan off the heat and stir for a few turns then place it back onto the heat. Repeat several times for 2-3 minutes.
- When the eggs are a creamy texture and start to thicken, move the pan off the heat, add salt/pepper and any garnishes, along with 1 tsp of creme fraiche (alternatively can add sour cream or labne which is what I ended up doing)
Momofuku 5:10 eggs
- Fill a large saucepan with water and bring to a rolling boil over high heat
- Add as many eggs as you want gently into the water and boil for 5 minutes and 10 seconds
- Run cold water over the eggs while peeling them. When ready to serve, split each egg open with a small knife and enjoy!
What are your favorite brunch foods to make?