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Since "Joie de Vivre" translates to "exuberant enjoyment of life," it gives you a good idea about what eggs can be, if they're cooked correctly.
As with most of the technique threads on this forum, there is plenty of half-truth, urban legend, myth and speculation given by people who want to be helpful.
Thankfully, good information is out there -- usually in video form. There's really no excuse anymore for not knowing how to dice an onion, scramble an egg, roast a turkey or sear a steak. Google which chef is known for having the best example of a particular dish. And then google how they do it.
And I can show you tons of super-renowned chefs, with plenty of awards to their names, that do it differently from how Gordon did it there. Essentially everything after that first paragraph I can agree totally with. However, my contention is with not whisking them up first ... I have worked for some great chefs, and I have read and watched top chefs ... in my opinion you whip them before they go in the pan, and many agree.
I'm not going to put whole eggs and butter lumps into a saucepan. Not going to happen. I make very good scrambled eggs. I can make firm eggs for those who like them that way.
Unfortunately, my son likes rather dry and firm, so that's what I get when he cooks breakfast for me. That doesn't happen often, so I'm not going to complain. I say, "Thank you."
When I think of the best way to scramble eggs and what is a good, yes, soft scrambled egg I think of watching "worst cooks" on the food network a few weeks ago. The candidates were learning how to scramble an egg. Well, all these years of being a wife and mother, plus my college major was foods and nutrition and now I know how to really scramble an egg. I tried it early this week; best eggs we had ever had. No, they were not really runny, but very fluffy.
When I think of the best way to scramble eggs and what is a good, yes, soft scrambled egg I think of watching "worst cooks" on the food network a few weeks ago. The candidates were learning how to scramble an egg. Well, all these years of being a wife and mother, plus my college major was foods and nutrition and now I know how to really scramble an egg. I tried it early this week; best eggs we had ever had. No, they were not really runny, but very fluffy.
If you leave them a little soft, it will ramp it up even better.
He also breaks them directly into the pan as oppose to whisking in a separate bowl them pouring that into the pan.
I used to make the mistake of whisking everything together in a bowl (eggs, milk, salt & pepper) before pouring into a hot pan with the butter already melted. My eggs were always hard and kind of tasteless and I never understood why.
Then, I learned from Ramsay to break down the eggs in the pan, with the unmelted butter, on low heat, and then added salt & pepper afterwards. Once I did this my eggs finally started tasting like scrambled eggs.
Soft-cooked scrambled eggs are not runny or undercooked. The eggs are "scrambled" i.e., beaten in a bowl (fork or whisk), not cracked into & scrambled in a hot pan. After they're thoroughly beaten (can't differentiate yolk from white), a bit of liquid can be added to make the eggs fluffy...milk, cream, evap milk, even unflavored yogurt. Then, when poured into the pan, the eggs are stirred a lot during cooking so that they don't get dry or leathery, like "dry" scrambled eggs do. Oh, and add pepper during cooking, but salt after. It's scrambled eggs, not rocket science...
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