1. Pedantic British version of Heston Blumenthal
It’s hard to imagine a chef who has had a greater influence on modern gastronomy than Heston Blumenthal. Innovative and perfectionist, based on science and experimentation, he developed modern culinary techniques and taught not to be afraid to combine what at first glance seems incompatible. As chef of the award-winning Fat Duck restaurant, television host, and best-selling culinary author, he truly changed the world of traditional gastronomy, proving that you don’t have to spend decades working in other people’s kitchens to be a good chef.
Heston points out that to get the most tender tortilla scramble, it needs to be cooked with great care and concentration. The Blumenthal method consists of cooking the eggs in a bain-marie, in a deep heat-resistant container placed over a pot of boiling water. According to the chef, this approach ensures gentle but even heating of the eggs. “This recipe may not be so quick to prepare, but the result is worth it,” says the chef.
Heston Blumenthal urges not to rush when preparing the scrambler. Photo: iStock
For one serving you will need:
2 eggs½ tablespoon milk½ tablespoon heavy cream/sour cream½ tbsp. unsalted butter a pinch of salt
To serve: a piece of bread, smoked salmon, noisette butter (more on that later), and sherry balsamic vinegar (optional, or replace with another interesting one).
Process. Using a fork, mix together the eggs, milk, cream, and butter. Salt and mix again until smooth. Put the container in a water bath and slowly, without rushing, constantly stirring the mixture with a spatula, cook the eggs for 15-20 minutes, until they begin to turn into “cottage cheese”. In parallel, chop the salmon, prepare the bread and make browned butter – beurre noisette.
Add the chopped salmon to the bowl with the scrambled eggs and mix well. Spread the mixture on the bread and drizzle with butter and balsamic.
Beurre noisette – put 70-90 gr. butter in a saucepan, put on the fire, bring to a boil and bring to a boil. After a few minutes, the liquid will calm down, it will begin to turn golden (from the sides to the center). When brown foam comes out, the oil is ready. It is necessary to carefully remove the foam, strain the rest, preferably through a paper filter. The finished “noisette” will have a pleasant nutty taste (such a watering is the “highlight” of chefs in all restaurants around the world – ed.)
2. Gordon Ramsay’s British Variation of Speed
To serve an omelette like in a restaurant, Gordon Ramsay advises using sea urchin caviar and truffles. Photo: iStock
With a total of 7 Michelin stars, British chef Gordon Ramsay has successful restaurants around the world, from Singapore to the United States. He is known to many thanks to the author’s culinary reality shows and a very eccentric image on the screen.
For his scrambler version you will need:
6 cold eggs 15 g cold butter Salt and pepper to taste 1-2 tbsp. I Cold Sour Cream Green Onions – to taste
Optional, subject to availability, for the gourmet portion recommended by the Chef: sea urchin caviar, white truffle or any flavored truffle oil.
Process. Ramsay is against mixing scrambled eggs in a separate bowl. He prefers to immediately break them into a saucepan, but do not interfere at this stage and in no case add salt. Immediately add a piece of cold butter here (to slow down the cooking). Next, put the dishes on medium heat and only now, using a silicone spatula, begin to constantly stir the liquid mixture, scraping the bottom and walls, until the eggs begin to thicken. It is important to stir, not beat. And then begins Gordon Ramsay’s signature “spinner” for this recipe. After the first clot, remove the saucepan from the heat without turning off the stove, stand back and continue to stir the contents intensively for 20-30 seconds, then return to the stove and stir also for 60-90 seconds until the eggs become soft but not runny. . Repeat the maneuver over and over again; do it for about 4 minutes. Then add a tablespoon of cold sour cream, salt and pepper to taste, finely chopped onion, mix. Get out of the fire. Spread over bread and serve.
In the case of using sea urchin caviar, add a caviar caviar to the mixture after 4 minutes of cooking and mix by lightly crushing with a spatula. After that, add green onions, sour cream, salt and pepper, mix. Get out of the fire. Put one more slice of caviar on the bottom of each plate. Divide the eggs evenly and place the remaining caviar slices on top. Sprinkle each plate with white truffle (a little truffle oil is a great substitute) and serve immediately.
3. Thomas Keller’s French Charlatan
Thomas Keller studied the art of making omelettes in France. Photo: iStock
Austrian-born Thomas Keller is one of America’s top chefs and one of only two chefs in the world to own two Michelin restaurants at the same time. His forte is classic French cooking. And his versions of the fundamental sauces in the kitchen are recognized by all critics.
Thomas refers to his scramble as Oeufs Brouillés (the French word for scrambled eggs). And he says that he learned how to make a perfect omelette in France.
Keller also insists that it’s important to cook the eggs using this technique over low heat, as this is what ensures slow, controlled evaporation as the eggs go from liquid to solid, resulting in a creamy “curd.” and barely curdled. Keller’s Scrambled Eggs are closer in texture to crumbly porridge than scrambled eggs.
4 eggs Baguette, sliced 3 ½ tablespoons butter 1 tablespoon cold sour cream/buttermilk/whole-grain yogurt Fresh parsley, chopped very fine Common salt Maldon salt (salt flakes)
Process. Crack the eggs into a bowl. Season with common salt. Although eggs are usually beaten with a fork, Keller prefers to use a whisk and even an immersion blender on low speed to mix as smoothly as possible.
Then take a small saucepan and put it on low heat. Add 3 tablespoons (about 48 grams) of butter. Pour in the eggs and immediately begin to beat slowly and continuously until the oil emulsifies and the eggs are lightly fried. When the eggs are still semi-liquid, but they already begin to resemble porridge, turn off the heat. Notice the little clumps of “curd” beginning to separate from the bottom and sides of the sauce. Cream together about ½ tablespoon each of the butter, sour cream, and parsley, depending on your preference for thickness and consistency. Add at the end of the encoder cooking.
Serve in a bowl (not a flat plate), sprinkled with salt flakes, with the toasted baguette toasts in butter.