The way we make scrambled eggs here is a bit unconventional. Although this is as much of a technique as a recipe inspired by one of my favorite chefs Gordon Ramsay, we are starting with a pot instead of a pan. Remember when you were a kid, and scrambled eggs were just cooked eggs clumped together with melted cheese. The texture for those eggs were basically little rubber balls. In this recipe were not going to cook the eggs well done, these are creamy, seasoned , and finished off with chives for freshness. If you absolutely need cheese on your eggs, I suggest using only sharp cheddar cheese . This recipe has a hint of smokey flavor thanks to the addition of a splash of smoked paprika.
- 4 Eggs
- 2 Tbs Butter
- Pinch Salt & Pepper
- Tbsp Smoked Paprika
- Place four eggs in an unheated nonstick saucepan or a medium pot and place on stovetop. Once on stovetop begin to heat saucepan on medium heat. Grab a curved silicone spatula and start stirring your eggs together breaking up the yolks.
- Don’t add your seasonings until the eggs are broken down and slightly heated. Be sure to periodically shake the pot while stirring to make sure eggs do not stick to the bottom.
- Continue to stir and add the smoked paprika, salt, pepper, and half of your butter to the pot.
4. Turn up the heat and continue to stir the eggs in the pot as they start to thicken. As the eggs start to cook more take the pot off the heat while stirring to stop the eggs from over cooking. *Pro Tip* When cooking a lot of the heat is stored in bottom of pan, so although you remove the heat, the eggs are still cooking.
5. Continue to stir the eggs until they thicken to your desired temperatures , and the texture is like a thick oatmeal. Take pot away from heat. Add other half of butter to cool eggs down as they finish cooking. Once done, transfer to a bowl and garnish with your favorite herb such as thyme, rosemary or chives.