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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 49 (from laksa074)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa049.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.fox28spokane.com/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.fox28spokane.com/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.fox28spokane.com\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/","crawl_time":1775849215,"first_indexed_time":1633808168,"http_code":200,"src_unparsed":"com,fox28spokane!www,\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/ s443","src_root_hash":"10560491046519709849","history_drop_reason":null,"meta_title":"You'll be Scrambling for these Eggs | FOX 28 Spokane","meta_descriptions":["In my not-so-humble opinion, I thought scrambled eggs were on the lowest rung of the breakfast ladder. Who would get excited about failed fried eggs? Oh, how wrong I was."],"attrs_boilerpipe_text":"You’ll be Scrambling for these Eggs – Trying a Gordon Ramsay Recipe\nHave you ever found a recipe that just resonated with\nyour soul\n?\nLast weekend, while perusing the vast recipe book that is the internet, I stumbled upon a YouTube channel that enthusiastically sang the praises of Gordon Ramsay’s scrambled eggs.\nIn my not-so-humble opinion, I thought scrambled eggs were on the lowest rung of the breakfast ladder. Who would get excited about failed fried eggs?\nOh, how wrong I was.\nThese are, without a doubt, the crowning egg-chievement of breakfast. So rich, so tasty, so creamy as to make other egg dishes blush at their own inadequacy.\nWhat’s the difference? What black magic does Gordon Ramsay cast upon his ovum to make them so delicious?\nThe secret ingredient… is\nmovement\n.\nWhen you make scrambled eggs, texture, more than seasoning, is what determines the final flavor. By keeping the eggs moving as they cook, you ensure the smallest possible curd is forming, making an almost custard-like texture.\nGordon Ramsay goes\nstep by step\nto determine what order of operations will result in the creamiest payoff\n:\nServed over a thick slice of toast youll be scrambling for these eggs\nCrack the 3 eggs into a\ncold\nsauce pan with about 2 tablespoons of butter.\nStir vigorously  and continuously with a rubber spatula over medium, taking off the heat occasionally. Anytime you need to stop stirring, remove from heat!\nWhen the eggs are about set, add a tablespoon of Creme Fraiche. \nSeason with a dash of salt and pepper and fresh chives to taste.\nServe immediately over a thick slice of crusty toast\nHowever, since I didn’t discover this directly from Ramsay himself, the first method I used came from Youtuber\nBinging with Babish\n. He replicated Ramsay’s recipe with his own flare, but it does have some distinct differences.\nGordon Ramsay says starting with unbeaten eggs in a cold pan makes for perfect texture\nMelt two tablespoons of butter in a small saucepan over medium heat.\nPour 3 beaten eggs into the pan once the butter is barely foaming.\nStir vigorously and continuously with a rubber spatula. Anytime you need to stop stirring, remove from heat!\nWhen the eggs are about set, add a  tablespoon of soft goat cheese. \nSeason with a dash of salt and pepper and fresh chives to taste.\nServe immediately over a thick slice of crusty toast\nHow was the result?\nFirst off, rather than start with a cold pot Babish instead melts the butter until just foaming before dropping in pre-whisked eggs. Ramsey prefers to start cold and eggs unbeaten, stating that the resultened scramble will be smoother. Using the Babish method still procured small curds, so I didn’t really notice a difference in the quality or texture.\nBoth Ramsay and Babish agreed that adding salt too soon would make the eggs watery and too firm, so hold off on seasoning until the very end. My first time making this, I mistakenly used salted butter and then added more salt which resulted in a super-salinated scramble. So save the seasonings until the end!\nWhile both cooks used a creamy component, they differed on preference. Babish used a soft goat cheese, while Ramsay used Creme Fraiche. While both do add richness to the dish, I prefer Ramsay’s more mild approach. The Creme Fraiche (similar to sour cream) adds a butteriness that helps elevate the eggs from good to\nreally good\n. Plus, Creme Fraiche is fun and swanky to say.\nAgain, it was the movement and slow heat that made this dish greater than the sum of its parts. I encourage you to give it a try and make a normal breakfast into a\nbougie\nbrunch affair.\nCatch more of Gordon Ramsay’s greatness on Masterchef Junior\nFridays at 8pm\non FOX 28!","attrs_markdown":"[![FOX 28 Spokane](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2016\/04\/Regular-Logo-Fox-28.png)](https:\/\/www.fox28spokane.com\/)\n\n- [Programs](https:\/\/www.fox28spokane.com\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/)\n  - [Schedule](https:\/\/www.fox28spokane.com\/schedule\/)\n  - [FOX 28 Game Changers](https:\/\/www.fox28spokane.com\/fox-28-game-changers\/)\n  - [Good To Know](https:\/\/www.fox28spokane.com\/good-to-know\/)\n  - [Mr Food](https:\/\/www.fox28spokane.com\/mr-food\/)\n  - [Prime Time Lineup](https:\/\/www.fox28spokane.com\/prime-time-lineup\/)\n  - [Northwest Fishing](https:\/\/www.fox28spokane.com\/northwest-fishing\/)\n- [News](https:\/\/www.fox28spokane.com\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/)\n  - [Top Stories](https:\/\/www.fox28spokane.com\/category\/news\/top-stories\/)\n  - [Ski Report](https:\/\/www.fox28spokane.com\/ski-report\/)\n  - [News Videos](https:\/\/www.fox28spokane.com\/category\/news\/news-videos\/)\n  - [National News](https:\/\/www.fox28spokane.com\/category\/news\/national-news\/)\n  - [Entertainment](https:\/\/www.fox28spokane.com\/category\/news\/entertainment-news\/)\n  - [Traffic Cams](https:\/\/www.fox28spokane.com\/traffic-cams\/)\n  - [MLB on FOX](https:\/\/www.fox28spokane.com\/mlb-on-fox\/)\n- [Weather](https:\/\/www.fox28spokane.com\/weather\/)\n- [Double \\$ Deals](https:\/\/kayu.incentrev.com\/spokane\/deals)\n- [Contests](https:\/\/www.fox28spokane.com\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/)\n  - [FOX 28 Contests](https:\/\/www.fox28spokane.com\/fox-28-contests\/)\n  - [Past Contests](https:\/\/www.fox28spokane.com\/category\/past-contests\/)\n- [Community](https:\/\/www.fox28spokane.com\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/)\n  - [FOX 28 Game Changers](https:\/\/www.fox28spokane.com\/fox-28-game-changers\/)\n  - [Events Calendar](https:\/\/www.fox28spokane.com\/events-calendar\/)\n  - [Event Submission](https:\/\/www.fox28spokane.com\/event-submission\/)\n  - [Events List](https:\/\/www.fox28spokane.com\/events\/)\n- [Happy Tales](https:\/\/www.fox28spokane.com\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/)\n  - [Pet Tips and Tricks](https:\/\/www.fox28spokane.com\/category\/happy-tales\/pet-tips-and-tricks\/)\n\n# You’ll be Scrambling for these Eggs – Trying a Gordon Ramsay Recipe\n![Ashley Howard](https:\/\/secure.gravatar.com\/avatar\/0d4066e23554831bc33a99f8a0f62bffcc1a7e728dcb0d5a3a3a640950c82a15?s=24&d=blank&r=g)\n\n![Ashley Howard](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2024%2024%22%3E%3C\/svg%3E)  by [Ashley Howard](https:\/\/www.fox28spokane.com\/author\/ashley-howard\/)  \\| [@](https:\/\/twitter.com\/ \"Follow on Twitter\") \\|\n\nMarch 23, 2018 9:00 am\n\n- [Twitter](https:\/\/twitter.com\/intent\/tweet?text=You%E2%80%99ll%20be%20Scrambling%20for%20these%20Eggs%20%E2%80%93%20Trying%20a%20Gordon%20Ramsay%20Recipe&url=https%3A%2F%2Fwww.fox28spokane.com%2Fyoull-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe%2F)\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.fox28spokane.com%2Fyoull-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe%2F)\n- [Google+](https:\/\/plus.google.com\/share?url=https%3A%2F%2Fwww.fox28spokane.com%2Fyoull-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe%2F)\n- [LinkedIn](https:\/\/www.linkedin.com\/shareArticle?mini=true&url=https%3A%2F%2Fwww.fox28spokane.com%2Fyoull-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe%2F&title=You%E2%80%99ll%20be%20Scrambling%20for%20these%20Eggs%20%E2%80%93%20Trying%20a%20Gordon%20Ramsay%20Recipe)\n- [Pinterest](http:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.fox28spokane.com%2Fyoull-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe%2F&media=https%3A%2F%2Fwww.fox28spokane.com%2Fwp-content%2Fuploads%2F2018%2F03%2F17281515655_6607de8fef_b.jpg)\n\n[0](https:\/\/www.fox28spokane.com\/youll-be-scrambling-for-these-eggs-trying-a-gordon-ramsay-recipe\/#respond)\n\n![](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2018\/03\/17281515655_6607de8fef_b-720x399.jpg)\n\n#### Have you ever found a recipe that just resonated with *your soul*?\nLast weekend, while perusing the vast recipe book that is the internet, I stumbled upon a YouTube channel that enthusiastically sang the praises of Gordon Ramsay’s scrambled eggs.\n\nIn my not-so-humble opinion, I thought scrambled eggs were on the lowest rung of the breakfast ladder. Who would get excited about failed fried eggs?\n\nOh, how wrong I was.\n\nThese are, without a doubt, the crowning egg-chievement of breakfast. So rich, so tasty, so creamy as to make other egg dishes blush at their own inadequacy.\n\nWhat’s the difference? What black magic does Gordon Ramsay cast upon his ovum to make them so delicious?\n\nThe secret ingredient… is *movement*.\n\nWhen you make scrambled eggs, texture, more than seasoning, is what determines the final flavor. By keeping the eggs moving as they cook, you ensure the smallest possible curd is forming, making an almost custard-like texture.\n\nGordon Ramsay goes [step by step](https:\/\/www.youtube.com\/watch?v=eLkgILAkqVI) to determine what order of operations will result in the creamiest payoff:\n\n![](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2018\/03\/17281515655_6607de8fef_b-350x210.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20350%20210%22%3E%3C\/svg%3E)\n\nServed over a thick slice of toast youll be scrambling for these eggs\n\n1. Crack the 3 eggs into a **cold** sauce pan with about 2 tablespoons of butter.\n2. Stir vigorously and continuously with a rubber spatula over medium, taking off the heat occasionally. Anytime you need to stop stirring, remove from heat\\!\n3. When the eggs are about set, add a tablespoon of Creme Fraiche.\n4. Season with a dash of salt and pepper and fresh chives to taste.\n5. Serve immediately over a thick slice of crusty toast\n\nHowever, since I didn’t discover this directly from Ramsay himself, the first method I used came from Youtuber [Binging with Babish](https:\/\/www.youtube.com\/watch?v=xBGoJUxxRqU). He replicated Ramsay’s recipe with his own flare, but it does have some distinct differences.\n\n![](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2018\/03\/17270146271_cb5cb4b280_b-350x210.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20350%20210%22%3E%3C\/svg%3E)\n\nGordon Ramsay says starting with unbeaten eggs in a cold pan makes for perfect texture\n\n1. Melt two tablespoons of butter in a small saucepan over medium heat.\n2. Pour 3 beaten eggs into the pan once the butter is barely foaming.\n3. Stir vigorously and continuously with a rubber spatula. Anytime you need to stop stirring, remove from heat\\!\n4. When the eggs are about set, add a tablespoon of soft goat cheese. Season with a dash of salt and pepper and fresh chives to taste.\n5. Serve immediately over a thick slice of crusty toast\n####\n#### *How was the result?*\nFirst off, rather than start with a cold pot Babish instead melts the butter until just foaming before dropping in pre-whisked eggs. Ramsey prefers to start cold and eggs unbeaten, stating that the resultened scramble will be smoother. Using the Babish method still procured small curds, so I didn’t really notice a difference in the quality or texture.\n\nBoth Ramsay and Babish agreed that adding salt too soon would make the eggs watery and too firm, so hold off on seasoning until the very end. My first time making this, I mistakenly used salted butter and then added more salt which resulted in a super-salinated scramble. So save the seasonings until the end\\!\n\nWhile both cooks used a creamy component, they differed on preference. Babish used a soft goat cheese, while Ramsay used Creme Fraiche. While both do add richness to the dish, I prefer Ramsay’s more mild approach. The Creme Fraiche (similar to sour cream) adds a butteriness that helps elevate the eggs from good to *really good*. Plus, Creme Fraiche is fun and swanky to say.\n\nAgain, it was the movement and slow heat that made this dish greater than the sum of its parts. I encourage you to give it a try and make a normal breakfast into a [bougie](https:\/\/www.urbandictionary.com\/define.php?term=bougie) brunch affair.\n\n##### **Catch more of Gordon Ramsay’s greatness on Masterchef Junior [Fridays at 8pm](https:\/\/www.fox28spokane.com\/schedule\/) on FOX 28\\!**\n\nFiled under: [FOX Features](https:\/\/www.fox28spokane.com\/category\/features\/fox_features\/)\n\n### Related Posts\n- [![](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2022\/10\/ALERT-COMING-TO-FOX-JANUARY-8-350x210.png)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20350%20210%22%3E%3C\/svg%3E)](https:\/\/www.fox28spokane.com\/new-fox-drama-alert-coming-january-8-2023\/)\n  ## [NEW FOX DRAMA, ALERT, COMING JANUARY 8, 2023.](https:\/\/www.fox28spokane.com\/new-fox-drama-alert-coming-january-8-2023\/)\n- [![masterchef junior logo image with child chefs lined up wearing traditional white chefs hats](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2022\/03\/MC_Jr_S8_970x250_Prem-350x210.jpg)![masterchef junior logo image with child chefs lined up wearing traditional white chefs hats](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20350%20210%22%3E%3C\/svg%3E)](https:\/\/www.fox28spokane.com\/masterchef-junior-season-eight-is-back-with-16-young-home-cooks\/)\n  ## [MASTERCHEF JUNIOR SEASON EIGHT IS BACK WITH 16 YOUNG HOME COOKS](https:\/\/www.fox28spokane.com\/masterchef-junior-season-eight-is-back-with-16-young-home-cooks\/)\n- [![actor michael chicklis in image from fox series gotham, wearing a dark suit with a striped shirt and red tie and a grim expression on his face](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2022\/03\/gotham-season-2-michael-chiklis-social-featured-350x210.jpg)![actor michael chicklis in image from fox series gotham, wearing a dark suit with a striped shirt and red tie and a grim expression on his face](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20350%20210%22%3E%3C\/svg%3E)](https:\/\/www.fox28spokane.com\/michael-chiklis-to-star-in-premiere-episode-of-foxs-new-crime-anthology-series-accused\/)\n  ## [MICHAEL CHIKLIS TO STAR IN PREMIERE EPISODE OF FOX’S NEW CRIME ANTHOLOGY SERIES, ACCUSED](https:\/\/www.fox28spokane.com\/michael-chiklis-to-star-in-premiere-episode-of-foxs-new-crime-anthology-series-accused\/)\n\n← [INDOOR CATS—ENRICHING THEIR ENVIRONMENT](https:\/\/www.fox28spokane.com\/indoor-cats-enriching-their-environment\/) [Sonic debuting pickle-based frozen drink; 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Who would get excited about failed fried eggs?\n\nOh, how wrong I was.\n\nThese are, without a doubt, the crowning egg-chievement of breakfast. So rich, so tasty, so creamy as to make other egg dishes blush at their own inadequacy.\n\nWhat’s the difference? What black magic does Gordon Ramsay cast upon his ovum to make them so delicious?\n\nThe secret ingredient… is *movement*.\n\nWhen you make scrambled eggs, texture, more than seasoning, is what determines the final flavor. By keeping the eggs moving as they cook, you ensure the smallest possible curd is forming, making an almost custard-like texture.\n\nGordon Ramsay goes [step by step](https:\/\/www.youtube.com\/watch?v=eLkgILAkqVI) to determine what order of operations will result in the creamiest payoff:\n\n![](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2018\/03\/17281515655_6607de8fef_b-350x210.jpg)\n\nServed over a thick slice of toast youll be scrambling for these eggs\n\n1. Crack the 3 eggs into a **cold** sauce pan with about 2 tablespoons of butter.\n2. Stir vigorously and continuously with a rubber spatula over medium, taking off the heat occasionally. Anytime you need to stop stirring, remove from heat\\!\n3. When the eggs are about set, add a tablespoon of Creme Fraiche.\n4. Season with a dash of salt and pepper and fresh chives to taste.\n5. Serve immediately over a thick slice of crusty toast\n\nHowever, since I didn’t discover this directly from Ramsay himself, the first method I used came from Youtuber [Binging with Babish](https:\/\/www.youtube.com\/watch?v=xBGoJUxxRqU). He replicated Ramsay’s recipe with his own flare, but it does have some distinct differences.\n\n![](https:\/\/www.fox28spokane.com\/wp-content\/uploads\/2018\/03\/17270146271_cb5cb4b280_b-350x210.jpg)\n\nGordon Ramsay says starting with unbeaten eggs in a cold pan makes for perfect texture\n\n1. Melt two tablespoons of butter in a small saucepan over medium heat.\n2. Pour 3 beaten eggs into the pan once the butter is barely foaming.\n3. Stir vigorously and continuously with a rubber spatula. Anytime you need to stop stirring, remove from heat\\!\n4. When the eggs are about set, add a tablespoon of soft goat cheese. Season with a dash of salt and pepper and fresh chives to taste.\n5. Serve immediately over a thick slice of crusty toast\n#### *How was the result?*\nFirst off, rather than start with a cold pot Babish instead melts the butter until just foaming before dropping in pre-whisked eggs. Ramsey prefers to start cold and eggs unbeaten, stating that the resultened scramble will be smoother. Using the Babish method still procured small curds, so I didn’t really notice a difference in the quality or texture.\n\nBoth Ramsay and Babish agreed that adding salt too soon would make the eggs watery and too firm, so hold off on seasoning until the very end. My first time making this, I mistakenly used salted butter and then added more salt which resulted in a super-salinated scramble. So save the seasonings until the end\\!\n\nWhile both cooks used a creamy component, they differed on preference. Babish used a soft goat cheese, while Ramsay used Creme Fraiche. While both do add richness to the dish, I prefer Ramsay’s more mild approach. The Creme Fraiche (similar to sour cream) adds a butteriness that helps elevate the eggs from good to *really good*. Plus, Creme Fraiche is fun and swanky to say.\n\nAgain, it was the movement and slow heat that made this dish greater than the sum of its parts. I encourage you to give it a try and make a normal breakfast into a [bougie](https:\/\/www.urbandictionary.com\/define.php?term=bougie) brunch affair.\n\n##### **Catch more of Gordon Ramsay’s greatness on Masterchef Junior [Fridays at 8pm](https:\/\/www.fox28spokane.com\/schedule\/) on FOX 28\\!**","meta_canonical":null}

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Boilerpipe Text	You’ll be Scrambling for these Eggs – Trying a Gordon Ramsay Recipe Have you ever found a recipe that just resonated with your soul ? Last weekend, while perusing the vast recipe book that is the internet, I stumbled upon a YouTube channel that enthusiastically sang the praises of Gordon Ramsay’s scrambled eggs. In my not-so-humble opinion, I thought scrambled eggs were on the lowest rung of the breakfast ladder. Who would get excited about failed fried eggs? Oh, how wrong I was. These are, without a doubt, the crowning egg-chievement of breakfast. So rich, so tasty, so creamy as to make other egg dishes blush at their own inadequacy. What’s the difference? What black magic does Gordon Ramsay cast upon his ovum to make them so delicious? The secret ingredient… is movement . When you make scrambled eggs, texture, more than seasoning, is what determines the final flavor. By keeping the eggs moving as they cook, you ensure the smallest possible curd is forming, making an almost custard-like texture. Gordon Ramsay goes step by step to determine what order of operations will result in the creamiest payoff : Served over a thick slice of toast youll be scrambling for these eggs Crack the 3 eggs into a cold sauce pan with about 2 tablespoons of butter. Stir vigorously and continuously with a rubber spatula over medium, taking off the heat occasionally. Anytime you need to stop stirring, remove from heat! When the eggs are about set, add a tablespoon of Creme Fraiche. Season with a dash of salt and pepper and fresh chives to taste. Serve immediately over a thick slice of crusty toast However, since I didn’t discover this directly from Ramsay himself, the first method I used came from Youtuber Binging with Babish . He replicated Ramsay’s recipe with his own flare, but it does have some distinct differences. Gordon Ramsay says starting with unbeaten eggs in a cold pan makes for perfect texture Melt two tablespoons of butter in a small saucepan over medium heat. Pour 3 beaten eggs into the pan once the butter is barely foaming. Stir vigorously and continuously with a rubber spatula. Anytime you need to stop stirring, remove from heat! When the eggs are about set, add a tablespoon of soft goat cheese. Season with a dash of salt and pepper and fresh chives to taste. Serve immediately over a thick slice of crusty toast How was the result? First off, rather than start with a cold pot Babish instead melts the butter until just foaming before dropping in pre-whisked eggs. Ramsey prefers to start cold and eggs unbeaten, stating that the resultened scramble will be smoother. Using the Babish method still procured small curds, so I didn’t really notice a difference in the quality or texture. Both Ramsay and Babish agreed that adding salt too soon would make the eggs watery and too firm, so hold off on seasoning until the very end. My first time making this, I mistakenly used salted butter and then added more salt which resulted in a super-salinated scramble. So save the seasonings until the end! While both cooks used a creamy component, they differed on preference. Babish used a soft goat cheese, while Ramsay used Creme Fraiche. While both do add richness to the dish, I prefer Ramsay’s more mild approach. The Creme Fraiche (similar to sour cream) adds a butteriness that helps elevate the eggs from good to really good . Plus, Creme Fraiche is fun and swanky to say. Again, it was the movement and slow heat that made this dish greater than the sum of its parts. I encourage you to give it a try and make a normal breakfast into a bougie brunch affair. Catch more of Gordon Ramsay’s greatness on Masterchef Junior Fridays at 8pm on FOX 28!
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Last weekend, while perusing the vast recipe book that is the internet, I stumbled upon a YouTube channel that enthusiastically sang the praises of Gordon Ramsay’s scrambled eggs. In my not-so-humble opinion, I thought scrambled eggs were on the lowest rung of the breakfast ladder. Who would get excited about failed fried eggs? Oh, how wrong I was. These are, without a doubt, the crowning egg-chievement of breakfast. So rich, so tasty, so creamy as to make other egg dishes blush at their own inadequacy. What’s the difference? What black magic does Gordon Ramsay cast upon his ovum to make them so delicious? The secret ingredient… is movement. When you make scrambled eggs, texture, more than seasoning, is what determines the final flavor. By keeping the eggs moving as they cook, you ensure the smallest possible curd is forming, making an almost custard-like texture. Gordon Ramsay goes [step by step](https://www.youtube.com/watch?v=eLkgILAkqVI) to determine what order of operations will result in the creamiest payoff: ![](https://www.fox28spokane.com/wp-content/uploads/2018/03/17281515655_6607de8fef_b-350x210.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20350%20210%22%3E%3C/svg%3E) Served over a thick slice of toast youll be scrambling for these eggs 1. Crack the 3 eggs into a cold sauce pan with about 2 tablespoons of butter. 2. Stir vigorously and continuously with a rubber spatula over medium, taking off the heat occasionally. Anytime you need to stop stirring, remove from heat\! 3. When the eggs are about set, add a tablespoon of Creme Fraiche. 4. Season with a dash of salt and pepper and fresh chives to taste. 5. Serve immediately over a thick slice of crusty toast However, since I didn’t discover this directly from Ramsay himself, the first method I used came from Youtuber [Binging with Babish](https://www.youtube.com/watch?v=xBGoJUxxRqU). He replicated Ramsay’s recipe with his own flare, but it does have some distinct differences. ![](https://www.fox28spokane.com/wp-content/uploads/2018/03/17270146271_cb5cb4b280_b-350x210.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20350%20210%22%3E%3C/svg%3E) Gordon Ramsay says starting with unbeaten eggs in a cold pan makes for perfect texture 1. Melt two tablespoons of butter in a small saucepan over medium heat. 2. Pour 3 beaten eggs into the pan once the butter is barely foaming. 3. Stir vigorously and continuously with a rubber spatula. Anytime you need to stop stirring, remove from heat\! 4. When the eggs are about set, add a tablespoon of soft goat cheese. Season with a dash of salt and pepper and fresh chives to taste. 5. Serve immediately over a thick slice of crusty toast #### #### How was the result? First off, rather than start with a cold pot Babish instead melts the butter until just foaming before dropping in pre-whisked eggs. Ramsey prefers to start cold and eggs unbeaten, stating that the resultened scramble will be smoother. Using the Babish method still procured small curds, so I didn’t really notice a difference in the quality or texture. Both Ramsay and Babish agreed that adding salt too soon would make the eggs watery and too firm, so hold off on seasoning until the very end. My first time making this, I mistakenly used salted butter and then added more salt which resulted in a super-salinated scramble. So save the seasonings until the end\! While both cooks used a creamy component, they differed on preference. Babish used a soft goat cheese, while Ramsay used Creme Fraiche. While both do add richness to the dish, I prefer Ramsay’s more mild approach. The Creme Fraiche (similar to sour cream) adds a butteriness that helps elevate the eggs from good to really good. Plus, Creme Fraiche is fun and swanky to say. Again, it was the movement and slow heat that made this dish greater than the sum of its parts. I encourage you to give it a try and make a normal breakfast into a [bougie](https://www.urbandictionary.com/define.php?term=bougie) brunch affair. ##### Catch more of Gordon Ramsay’s greatness on Masterchef Junior [Fridays at 8pm](https://www.fox28spokane.com/schedule/) on FOX 28\! 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Readable Markdown	## You’ll be Scrambling for these Eggs – Trying a Gordon Ramsay Recipe ![](https://www.fox28spokane.com/wp-content/uploads/2018/03/17281515655_6607de8fef_b-720x399.jpg) #### Have you ever found a recipe that just resonated with your soul? Last weekend, while perusing the vast recipe book that is the internet, I stumbled upon a YouTube channel that enthusiastically sang the praises of Gordon Ramsay’s scrambled eggs. In my not-so-humble opinion, I thought scrambled eggs were on the lowest rung of the breakfast ladder. Who would get excited about failed fried eggs? Oh, how wrong I was. These are, without a doubt, the crowning egg-chievement of breakfast. So rich, so tasty, so creamy as to make other egg dishes blush at their own inadequacy. What’s the difference? What black magic does Gordon Ramsay cast upon his ovum to make them so delicious? The secret ingredient… is movement. When you make scrambled eggs, texture, more than seasoning, is what determines the final flavor. By keeping the eggs moving as they cook, you ensure the smallest possible curd is forming, making an almost custard-like texture. Gordon Ramsay goes [step by step](https://www.youtube.com/watch?v=eLkgILAkqVI) to determine what order of operations will result in the creamiest payoff: ![](https://www.fox28spokane.com/wp-content/uploads/2018/03/17281515655_6607de8fef_b-350x210.jpg) Served over a thick slice of toast youll be scrambling for these eggs 1. Crack the 3 eggs into a cold sauce pan with about 2 tablespoons of butter. 2. Stir vigorously and continuously with a rubber spatula over medium, taking off the heat occasionally. Anytime you need to stop stirring, remove from heat\! 3. When the eggs are about set, add a tablespoon of Creme Fraiche. 4. Season with a dash of salt and pepper and fresh chives to taste. 5. Serve immediately over a thick slice of crusty toast However, since I didn’t discover this directly from Ramsay himself, the first method I used came from Youtuber [Binging with Babish](https://www.youtube.com/watch?v=xBGoJUxxRqU). He replicated Ramsay’s recipe with his own flare, but it does have some distinct differences. ![](https://www.fox28spokane.com/wp-content/uploads/2018/03/17270146271_cb5cb4b280_b-350x210.jpg) Gordon Ramsay says starting with unbeaten eggs in a cold pan makes for perfect texture 1. Melt two tablespoons of butter in a small saucepan over medium heat. 2. Pour 3 beaten eggs into the pan once the butter is barely foaming. 3. Stir vigorously and continuously with a rubber spatula. Anytime you need to stop stirring, remove from heat\! 4. When the eggs are about set, add a tablespoon of soft goat cheese. Season with a dash of salt and pepper and fresh chives to taste. 5. Serve immediately over a thick slice of crusty toast #### How was the result? First off, rather than start with a cold pot Babish instead melts the butter until just foaming before dropping in pre-whisked eggs. Ramsey prefers to start cold and eggs unbeaten, stating that the resultened scramble will be smoother. Using the Babish method still procured small curds, so I didn’t really notice a difference in the quality or texture. Both Ramsay and Babish agreed that adding salt too soon would make the eggs watery and too firm, so hold off on seasoning until the very end. My first time making this, I mistakenly used salted butter and then added more salt which resulted in a super-salinated scramble. So save the seasonings until the end\! While both cooks used a creamy component, they differed on preference. Babish used a soft goat cheese, while Ramsay used Creme Fraiche. While both do add richness to the dish, I prefer Ramsay’s more mild approach. The Creme Fraiche (similar to sour cream) adds a butteriness that helps elevate the eggs from good to really good. Plus, Creme Fraiche is fun and swanky to say. Again, it was the movement and slow heat that made this dish greater than the sum of its parts. I encourage you to give it a try and make a normal breakfast into a [bougie](https://www.urbandictionary.com/define.php?term=bougie) brunch affair. ##### Catch more of Gordon Ramsay’s greatness on Masterchef Junior [Fridays at 8pm](https://www.fox28spokane.com/schedule/) on FOX 28\!
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