Can Gordon Ramsay’s scrambled egg technique be used in a cast iron or ceramic Dutch oven? We don’t have any non-stick cookware, but we’re eager to try his method for making fluffy scrambled eggs.
Does Gordan Ramsey’s scrambled egg method work in a cast iron or ceramic dutch oven?
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One response to “Does Gordan Ramsey’s scrambled egg method work in a cast iron or ceramic dutch oven?”
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Yes, you can definitely use a cast iron or ceramic Dutch oven to make Gordon Ramsay’s scrambled eggs! While his method is typically demonstrated using a non-stick pan, a well-seasoned cast iron skillet or a properly glazed ceramic Dutch oven can also yield great results.
Here are a few tips to keep in mind:
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Heat Control: Use low to medium heat, as cast iron retains heat well and can easily get too hot. If the pot gets too hot, the eggs may cook too quickly and not fluff up properly.
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Adding Butter: Make sure to add enough butter to the pot before heating it. This will help create a non-stick surface and contribute to the eggs’ creaminess.
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Scraping: Use a rubber spatula to continuously scrape the bottom as you cook the eggs, which will help prevent sticking and provide a soft, fluffy texture.
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Temperature: Remember to remove the pot from the heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat.
Give it a try, and enjoy your fluffy scrambled eggs!
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