Gordon Ramsay's Scotch Eggs Recipe: Make Your Taste Buds Dance Now - Blend of Bites (2024)

FAQs

What cream does Gordon Ramsay use in his eggs? ›

In the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche. Plate and garnish with chopped chives.

Place the egg in the middle and wrap the egg with the meat. Pinch the edges together and smooth the ball so that there are no gaps or bumps. (If the covering isn't even, the Scotch egg will split during cooking.)

Break eggs into a pan and add the cubed butter. Stir over a medium heat until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Return to heat, continue to stir eggs until they start to clump, remove from heat and add the creme fraiche.

like heavy cream to the mix, it bonds to the proteins and eggs. and slows down the coagulation, aka, making it not as tough. Also, dairy has moisture, so when you add that to the eggs to cook, it will naturally steam and make the eggs fluffy, light, and just more moist in general.

The approach is simply to crack the eggs into a non-stick sauce pan, add in a few pats of cold butter, turn on the heat and begin to stir constantly and vigorously, on and off the heat. The result of this technique is creamy, soft, silky scrambled eggs.

Gordon Ramsay requires a short list of ingredients for his famous scrambled eggs. Ramsay's scrambled-egg recipe is well-known and loved by many. Luckily, it also calls for a short list of ingredients: eggs, salt, pepper, butter, chives, and crème fraîche, a thick soured cream that can add a buttery flavor to food.

Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs. Chives: Add lovely flavor and color.

Brush the glaze over each of the scotch eggs – this will help the breadcrumbs stick and stop the meat from cracking. Gently roll each scotch egg through the breadcrumbs, so each one is coated evenly. When done you shouldn't be able to see the sausage meat on any of the scotch eggs.

This is a great make ahead-of-time dish. You can wrap eggs in sausage and store refrigerated until you are ready to cook. When eggs are cooked they can be held in a warm oven until ready to serve.

Cooked Scotch Eggs will keep in the fridge for 3-4 days. If you are preparing Scotch Eggs in advance and want to store them until you're ready to cook, you can store Uncooked Scotch Eggs in an airtight container in the refrigerator for up to 3 days. You can freeze Scotch eggs for around three months.

Are Gordon Ramsay's eggs good? ›

I tried Gordon Ramsay's hack for making the perfect plate of eggs. Ramsay adds butter to his pan of eggs after they've already begun cooking. With his simple trick, I made delicious sunny-side-up eggs with great flavor and perfect yolks.

Sour cream: This is used to cool down the eggs at the end to stop the cooking process and make an extra creamy texture. Substitute with crème fraîche, heavy cream or cold butter if you prefer. Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs.

Culinary Applications

For decadent desserts and rich sauces, heavy cream is your go-to. In contrast, cooking cream is better suited for everyday cooking, especially in savoury dishes.

If you have a hard time finding the Creme Fraiche, you can substitute it with sour cream.

First, I made eggs using sour cream instead of crème fraîche

I began with testing out the sour cream, which isn't as rich as crème fraîche but offers a similar tangy flavor and texture. Following the basic steps of Flay's recipe, I put a pat of cold butter and sour cream in a pan.