Gordon Ramsay
Restaurateur. His soft-scramble method (off-and-on heat, crème fraîche to stop) is widely copied.
Speaks to 2 threads
Cited in 4 places
- Scrambled Eggs/ Commentary
“Cold pan, cold butter, eggs in. On the heat for thirty seconds, off for ten. Repeat. The egg should never run away from you.”
How to Cook the Perfect Scrambled Eggs — Channel 4 (2009) - Scrambled Eggs/ Argument
“Salt at the moment of cooking. Earlier salting can pull water out of the egg if you forget about it.”
Salt Timing — argued for "Salt at the Pan" - Scrambled Eggs/ Argument
“Low heat with constant motion produces the small-curd, custardy egg that has become the modern standard.”
High vs. Low Heat — argued for "Low and Slow" - Scrambled Eggs/ Argument
“A spoon of crème fraîche stirred in off-heat halts the cook and adds a clean tang.”
Add a Stopper — argued for "Crème Fraîche Off-Heat"