One of my favorite chefs – Gordon Ramsay, talking about eggs and a few other things.
When I first started out in life working in a kitchen one of my jobs was to crack eggs and put them into a large container and then when someone ordered eggs they would be ladled onto a hot griddle and in a minute an order of scrambled eggs would be ready. Turns out, most kitchens make eggs the same way — a hot griddle, very little time, and a fast breakfast.
Two problems- the eggs have been heated so fast, that the proteins have lost most of their water giving the eggs the consistency of rubber and second, the eggs don’t taste that great.
When my patients who had LAP-BAND surgery complained that eggs became stuck above their lapband – it was quite clear- they were either making them to hot and fast, or getting them from a restaurant that was doing the same.
Here is the secret to all eggs — think of eggs like sex – you want it slow. When you were a kid, fast may have been ok but now you are an adult- time to earn how to make them.
The perfect scrambled egg has the consistency of custard or yogurt. They are not hard, rubbery, or dried out. Egg whites are a protein called albumin – and like all proteins, when given a high heat they tend to denature (our scientific term) — or lose their water and become curdled, hard, and more akin to eating a wad of bubble gum than the nice custard we desire.
4 large Eggs
1 T butter – UNSALTED
First DO NOT whisk the eggs together ahead of time. Do this under some heat – and gently. Whisking eggs together begins a mechanical breakdown of the proteins that will result in more rubbery consistency.
Place a non stick fry pan on a low heat. Take a teaspoon of butter and gently coat the bottom of the pan. If the butter can melt – then place four eggs in the pan. Using a silicone spatula gently break the yolks and fold the eggs together. Gently stir the eggs – and every minute take the pan off the heat and continue to stir the eggs. Once the eggs “set” – or are a wet consistency when they are giving off a bit of steam – take them off the heat for the last time. Take the remaining 2 teaspoons of butter and fold them into the eggs. You will see the heat from the pan will continue to SLOWLY cook the eggs. As you stir in the butter the creamy texture of the eggs will form- once they are to that point, remove them from the pan and serve them.
At this point add salt and pepper to taste – not before. If you add salt to the eggs before the mechanical action of the salt, combined with the drying property will pull the water out of the eggs.
There you have it- the pefect scrambled eggs. Want to add some ingredients – I recommend Salsa instead of cheese- more flavor, and far fewer calories than fat.
Two servings if you are trying to lose weight and one serving if you want to gain weight.
Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and went to medical school. Dr. Simpson, a weight loss surgeon is an advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he believes teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit www.terrysimpson.com.