How to make an eggwort

You’ll need
    • Perfect scrambled eggs by Gordon Ramsay
  • 4 chicken eggs
  • 1/2 tablespoons sour cream or fatty cream
  • 20g unsalted butter (85% fatness)
  • chopped green onion
  • sea salt and freshly ground black pepper
  • Fitness scrambled eggs on coconut oil
  • 2 chicken eggs
  • a little coconut milk
  • 1 cup egg white
  • 1-2 drops of honey
  • 1/4 cup unsweet grated coconut a
  • pinch of fine sea salt
  • unrefined coconut oil a
  • few slices of bread
  • a little fresh fruit
  • toasted coconut flakes
  • whipped cream
  • honey
  • scrambled eggs in eggshell
  • 5 chicken eggs
  • 1 teaspoon butter
  • 1 tablespoon cream or sour
  • cream

  • chopped spring onion to decorate
  • salt and pepper to taste
  • Instructions

    Perfect scrambled eggs by Gordon Ramsay

    Eggs in advance get from the fridge and bring to room temperature. Break them into a saucepan or small saucepan. Put a slice of oil. Put the pan on a slow heat and start whipping the egg mass with a rubber spatula. Stir the scrambled eggs constantly, whip it up. Once the mass starts to thicken, remove it from the heat and continue stirring. Put the eggs on the heat and let it heat up a little, then remove and whisk again, repeat the procedure 2-3 more times.


    Remove the scrambled eggs from the heat, mix with sour cream or whipped cream, season with salt and pepper and add chopped spring onions. Gordon Ramsay — a celebrity cook, restaurateur and TV presenter — believes the secret to the perfect scrambled eggs is to whip eggs right in the pan, not to interfere with them when they are heated and not to salt until ready.


    Fitness scrambled eggs on coconut oil

    In a bowl, whisk the eggs and some coconut milk. Add grated coconut, honey and sea salt. Heat a small frying pan, put coconut oil on it. Lull the fire to a minimum. Add the egg mixture and fry, stirring constantly with silicone scapula to get a creamy mass. In a toaster, roast bread. Lay the scrambled eggs and garnish with a few fresh berries, toasted coconut flakes, a spoonful of whipped cream and a few drops of honey or maple syrup.



    eggs in the eggshell

    thoroughly wash and discuss the eggs. In order to remove the tip of the eggshell, it is most convenient to use a special egg cutter. If you don’t have one, try to gently cut off the top with a knife. This dish is designed for two servings, so don’t be upset if a few shells go into marriage. Drain the contents of the eggs into a bowl. Rinse the shell again gently on the outside and wash thoroughly from the inside, set on the stand to dry.


    Whisk the eggs in a small bowl. Heat a saucepan or sautail over a medium heat, melt a teaspoon of butter. Add the eggs, reduce the heat to slow and cook, stirring constantly with a rubber blade, for 5-8 minutes.


    Once the eggs are “grabbed,” add 1 tablespoon of sour cream. Continue stirring the egg mass. After 1-2 minutes, turn off the heat, salt, mix scrambled eggs with chopped onions and put into the shell. The most convenient thing is to do with a coffee spoon or Chinese chopsticks.

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