🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 89 (from laksa042)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa089.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, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.slurrp.com/article/gordon-ramseys-tricks-for-the-perfect-scrambled-eggs-1662531159598\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.slurrp.com/article/gordon-ramseys-tricks-for-the-perfect-scrambled-eggs-1662531159598\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.slurrp.com\/article\/gordon-ramseys-tricks-for-the-perfect-scrambled-eggs-1662531159598","crawl_time":1776895189,"first_indexed_time":1662531645,"http_code":200,"src_unparsed":"com,slurrp!www,\/article\/gordon-ramseys-tricks-for-the-perfect-scrambled-eggs-1662531159598 s443","src_root_hash":"4057564649605880489","history_drop_reason":null,"meta_title":"Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs","meta_descriptions":["Make these simple changes to your eggs for a meal worthy of Hell’s Kitchen."],"attrs_boilerpipe_text":"By\nUpdated:\nSep 25, 2022\nShare\nMake these simple changes to your eggs for a meal worthy of Hell’s Kitchen.\nPeople often wonder why top chefs put so much work into the simplest of things, but sometimes even the smallest changes can help dishes level up to a gourmet masterpiece. One of the easiest and most uncomplicated ways to cook eggs is to scramble them, but even they can be made into a luxury given the right technique. Gordon Ramsey’s take on the humble breakfast staple takes it up a notch, and with a few additions and a bit of patience turns it into a soft and creamy delight.\nThe most important part of his recipe is the constant stirring. Often you’ll find that scrambled eggs can quickly become stiff and clumpy – just visit a hotel breakfast buffet for proof of this – but Ramsey’s recipe helps you avoid this basic issue. By stirring throughout the process as well as regulating the heat by taking the pan on and off the stove, the egg curds never get a chance to settle and it helps emulsify the proteins for a creamy finish.\nAnother common mistake is salting the eggs from the beginning. The salt tends to change the texture of the egg by drawing out the moisture before the proteins have had a chance to bond together. This will inevitably lead to eggs that are rubbery and sitting in a pool of liquid. \nSo now you know the secrets straight from the maestro himself, now it’s time to make breakfast magic of your own!\nIngredients:\n6 cold eggs\n15 gms butter\nSalt and pepper to taste\nCrème fraîche\nChives\nMethod:\nCrack 6 cold eggs into a deep saucepan.\nAdd the butter. For smaller batches, use a 2-to-1 egg-to-butter ratio.\nPut the pan on high heat.\nStir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.\nAfter 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.\nAt the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche.\nPlate and garnish with chopped chives.","attrs_markdown":"[![slurrp](https:\/\/images.slurrp.com\/prod\/static_img\/slurrp-header-logo.svg)](https:\/\/www.slurrp.com\/)\n\n- [Home](https:\/\/www.slurrp.com\/)\n- [Articles](https:\/\/www.slurrp.com\/article)\n- [Web Stories](https:\/\/www.slurrp.com\/web-stories)\n- [Community](https:\/\/www.slurrp.com\/community)\n- [Contests](https:\/\/www.slurrp.com\/contests)\n- [Rewards](https:\/\/www.slurrp.com\/rewards)\n- [Shop](https:\/\/www.slurrp.com\/shop)\n- [Videos](https:\/\/www.slurrp.com\/videos)\n- more\n  - Back\n  - [Food Trails](https:\/\/www.slurrp.com\/food-trails)\n  - [Newsletter](https:\/\/www.slurrp.com\/newsletters)\n  - [Nutrimeter](https:\/\/www.slurrp.com\/nutrimeter)\n  - [Cocktail Sifter](https:\/\/www.slurrp.com\/drinks\/cocktailsifter)\n  - [Drinks](https:\/\/www.slurrp.com\/drinks)\n  - [Discover](https:\/\/www.slurrp.com\/discover\/)\n  - [Photo Stories](https:\/\/www.slurrp.com\/photo-stories)\n  - [slurrp360](https:\/\/www.slurrp.com\/slurrp360)\n\nClear\n\n[See all results for \"\"](https:\/\/www.slurrp.com\/new_search?type=all&for=discover&search=&page=1&limit=12)\n\nNew Post\n\nAdd to Community\n\n- [![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMjYiIGhlaWdodD0iMjYiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+) ![slurrp](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fcreatepost.svg&w=64&q=75) ![slurrp](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Create Post](https:\/\/www.slurrp.com\/create-thoughts)\n- [![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMjYiIGhlaWdodD0iMjYiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+) ![slurrp](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fbiteclub.svg&w=64&q=75) ![slurrp](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Create Biteclub](https:\/\/www.slurrp.com\/create-biteclub)\n- [![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMjYiIGhlaWdodD0iMjYiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+) ![slurrp](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fdrafts.svg&w=64&q=75) ![slurrp](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)View Drafts](https:\/\/www.slurrp.com\/view-draft)\n\n\\+\n\nLoading...\n\nX\n\nAdd to Community\n\n- [![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMjYiIGhlaWdodD0iMjYiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+) ![slurrp](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fcreatepost.svg&w=64&q=75) ![slurrp](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Create Post](https:\/\/www.slurrp.com\/create-thoughts)\n- [![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMjYiIGhlaWdodD0iMjYiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+) ![slurrp](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fbiteclub.svg&w=64&q=75) ![slurrp](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)Create Biteclub](https:\/\/www.slurrp.com\/create-biteclub)\n- [![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMjYiIGhlaWdodD0iMjYiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+) ![slurrp](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fdrafts.svg&w=64&q=75) ![slurrp](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)View Drafts](https:\/\/www.slurrp.com\/view-draft)\n\nCopy\n\n- [Home](https:\/\/www.slurrp.com\/)\n- [Article](https:\/\/www.slurrp.com\/article)\n- Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs\n# Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs\nBy [Shireen Jamooji](https:\/\/www.slurrp.com\/article\/gordon-ramseys-tricks-for-the-perfect-scrambled-eggs-1662531159598)\n\nUpdated:Sep 25, 2022\n\n![Social Share](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/shareicnb.png)Share\n\nMake these simple changes to your eggs for a meal worthy of Hell’s Kitchen.\n\n![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMTIwMCIgaGVpZ2h0PSI5MDAiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+)\n\n![Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Farticles%2Flnzkasdsjzb.webp%3Fimpolicy%3Dslurrp-20210601%26width%3D1200%26height%3D900%26q%3D75&w=3840&q=75)\n\nPeople often wonder why top chefs put so much work into the simplest of things, but sometimes even the smallest changes can help dishes level up to a gourmet masterpiece. One of the easiest and most uncomplicated ways to cook eggs is to scramble them, but even they can be made into a luxury given the right technique. Gordon Ramsey’s take on the humble breakfast staple takes it up a notch, and with a few additions and a bit of patience turns it into a soft and creamy delight.\n\nThe most important part of his recipe is the constant stirring. Often you’ll find that scrambled eggs can quickly become stiff and clumpy – just visit a hotel breakfast buffet for proof of this – but Ramsey’s recipe helps you avoid this basic issue. By stirring throughout the process as well as regulating the heat by taking the pan on and off the stove, the egg curds never get a chance to settle and it helps emulsify the proteins for a creamy finish.\n\nAnother common mistake is salting the eggs from the beginning. The salt tends to change the texture of the egg by drawing out the moisture before the proteins have had a chance to bond together. This will inevitably lead to eggs that are rubbery and sitting in a pool of liquid.\n\nSo now you know the secrets straight from the maestro himself, now it’s time to make breakfast magic of your own\\!\n\n![](https:\/\/images.slurrp.com\/prod\/rich_article\/9hwf1jqywa5.webp?impolicy=slurrp-20210601&width=880&height=500)\n\n**Ingredients:**\n\n- 6 cold eggs\n- 15 gms butter\n- Salt and pepper to taste\n- Crème fraîche\n- Chives\n\n**Method:**\n\n- Crack 6 cold eggs into a deep saucepan.\n- Add the butter. For smaller batches, use a 2-to-1 egg-to-butter ratio.\n- Put the pan on high heat.\n- Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.\n- After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.\n- At the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche.\n- Plate and garnish with chopped chives.\n\nLooking for more slurrpy stories?\n\nSubscribe to our newsletters now and get them delivered into your mailbox daily\n\nSubscribe![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/nsubmob.png)\n\nor Read our newsletters [here](https:\/\/www.slurrp.com\/newsletters)\n\n![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMTgzNCIgaGVpZ2h0PSIxNDA4IiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHZlcnNpb249IjEuMSIvPg==)\n\n![Newsletter](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fnewletimg.png%3Fv1&w=3840&q=75)\n\n![Newsletter](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMTQwOCIgaGVpZ2h0PSIxODM0IiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHZlcnNpb249IjEuMSIvPg==)\n\n![Newsletter](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fnewletimgmob.png%3Fv2&w=3840&q=75)\n\n![Newsletter](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n- [![](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/svg\/recipe-default-img.svg)Loading...](https:\/\/www.slurrp.com\/)\n## Popular Articles\n## Related Articles\n\n![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iNDAiIGhlaWdodD0iNDAiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyIgdmVyc2lvbj0iMS4xIi8+)\n\n![slurrp](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fflogon.svg&w=96&q=75)\n\n![slurrp](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMTIwIiBoZWlnaHQ9IjUwIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHZlcnNpb249IjEuMSIvPg==) ![Get it on Google Play](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fgoogleplay.svg&w=256&q=75) ![Get it on Google Play](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)](https:\/\/play.google.com\/store\/apps\/details?id=com.ht.Slurrp)\n\n[![](data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMTIwIiBoZWlnaHQ9IjUwIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHZlcnNpb249IjEuMSIvPg==) ![Download on the App Store](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Fnextjs%2Fimages%2Fapplestore.svg&w=256&q=75) ![Download on the App Store](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)](https:\/\/apps.apple.com\/in\/app\/slurrp\/id1557645217)\n\n##### Top Stories\n##### Quick Links\n- [Web Stories](https:\/\/www.slurrp.com\/web-stories)\n- [Web Stories in Hindi](https:\/\/www.slurrp.com\/web-stories\/hindi\/)\n- [Community](https:\/\/www.slurrp.com\/community)\n- [Shop](https:\/\/www.slurrp.com\/shop)\n- [Slurrp 360](https:\/\/www.slurrp.com\/slurrp360)\n- [Videos](https:\/\/www.slurrp.com\/videos)\n- [Food trails](https:\/\/www.slurrp.com\/food-trails)\n- [Christmas & New Year 2024](https:\/\/www.slurrp.com\/festival-shopping-gifts-food-recipes)\n\n##### Company\n- [About](https:\/\/www.slurrp.com\/about)\n- [Help & Support](https:\/\/www.slurrp.com\/help)\n- [FAQs](https:\/\/www.slurrp.com\/faq)\n- [Partner with us](https:\/\/www.slurrp.com\/content-partner)\n\n##### Legal\n- [Privacy Policy](https:\/\/www.slurrp.com\/privacy)\n- [Cookie Policy](https:\/\/www.slurrp.com\/cookie)\n- [Terms & Conditions](https:\/\/www.slurrp.com\/termsandconditions)\n- [Sitemap](https:\/\/www.slurrp.com\/sitemap.xml)\n- [Community Guidelines](https:\/\/www.slurrp.com\/community-guidelines)\n\n##### Partner sites\n- [Hindustan Times](https:\/\/www.hindustantimes.com\/)\n- [Live Hindustan](https:\/\/www.livehindustan.com\/)\n- [Live Mint](https:\/\/www.livemint.com\/)\n- [Desimartini](http:\/\/desimartini.com\/)\n- [Shine](https:\/\/www.shine.com\/)\n- [Healthshots](http:\/\/healthshots.com\/)\n\n©2026 Slurrp, HT Media Labs. All rights reserved.","attrs_readable_markdown":"By\n\nUpdated:Sep 25, 2022\n\n![Social Share](https:\/\/images.slurrp.com\/prod\/nextjs\/images\/shareicnb.png)Share\n\nMake these simple changes to your eggs for a meal worthy of Hell’s Kitchen.\n\n![Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs](https:\/\/www.slurrp.com\/web\/_next\/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Farticles%2Flnzkasdsjzb.webp%3Fimpolicy%3Dslurrp-20210601%26width%3D1200%26height%3D900%26q%3D75&w=3840&q=75)\n\nPeople often wonder why top chefs put so much work into the simplest of things, but sometimes even the smallest changes can help dishes level up to a gourmet masterpiece. One of the easiest and most uncomplicated ways to cook eggs is to scramble them, but even they can be made into a luxury given the right technique. Gordon Ramsey’s take on the humble breakfast staple takes it up a notch, and with a few additions and a bit of patience turns it into a soft and creamy delight.\n\nThe most important part of his recipe is the constant stirring. Often you’ll find that scrambled eggs can quickly become stiff and clumpy – just visit a hotel breakfast buffet for proof of this – but Ramsey’s recipe helps you avoid this basic issue. By stirring throughout the process as well as regulating the heat by taking the pan on and off the stove, the egg curds never get a chance to settle and it helps emulsify the proteins for a creamy finish.\n\nAnother common mistake is salting the eggs from the beginning. The salt tends to change the texture of the egg by drawing out the moisture before the proteins have had a chance to bond together. This will inevitably lead to eggs that are rubbery and sitting in a pool of liquid.\n\nSo now you know the secrets straight from the maestro himself, now it’s time to make breakfast magic of your own\\!\n\n![](https:\/\/images.slurrp.com\/prod\/rich_article\/9hwf1jqywa5.webp?impolicy=slurrp-20210601&width=880&height=500)\n\n**Ingredients:**\n\n- 6 cold eggs\n- 15 gms butter\n- Salt and pepper to taste\n- Crème fraîche\n- Chives\n\n**Method:**\n\n- Crack 6 cold eggs into a deep saucepan.\n- Add the butter. For smaller batches, use a 2-to-1 egg-to-butter ratio.\n- Put the pan on high heat.\n- Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.\n- After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.\n- At the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche.\n- Plate and garnish with chopped chives.","meta_canonical":null,"ml_categories_json":"","ml_types_json":"","ml_intent_types_json":"","meta_language":"en","attrs_author":"Shireen Jamooji","attrs_publish_time":0,"attrs_original_publish_time":1662531645,"attrs_is_republished":0,"attrs_nr_words":"549","attrs_boilerpipe_nr_words":"370","body_ext_links_number":17,"body_int_links_number":32,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":0,"src_redirect":"","download_time_msec":5079,"download_ttfb_msec":5075,"download_size":26926}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

1 day ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.slurrp.com/article/gordon-ramseys-tricks-for-the-perfect-scrambled-eggs-1662531159598
Last Crawled	2026-04-22 21:59:49 (1 day ago)
First Indexed	2022-09-07 06:20:45 (3 years ago)
HTTP Status Code	200
Content
Meta Title	Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs
Meta Description	Make these simple changes to your eggs for a meal worthy of Hell’s Kitchen.
Meta Canonical	null
Boilerpipe Text	By Updated: Sep 25, 2022 Share Make these simple changes to your eggs for a meal worthy of Hell’s Kitchen. People often wonder why top chefs put so much work into the simplest of things, but sometimes even the smallest changes can help dishes level up to a gourmet masterpiece. One of the easiest and most uncomplicated ways to cook eggs is to scramble them, but even they can be made into a luxury given the right technique. Gordon Ramsey’s take on the humble breakfast staple takes it up a notch, and with a few additions and a bit of patience turns it into a soft and creamy delight. The most important part of his recipe is the constant stirring. Often you’ll find that scrambled eggs can quickly become stiff and clumpy – just visit a hotel breakfast buffet for proof of this – but Ramsey’s recipe helps you avoid this basic issue. By stirring throughout the process as well as regulating the heat by taking the pan on and off the stove, the egg curds never get a chance to settle and it helps emulsify the proteins for a creamy finish. Another common mistake is salting the eggs from the beginning. The salt tends to change the texture of the egg by drawing out the moisture before the proteins have had a chance to bond together. This will inevitably lead to eggs that are rubbery and sitting in a pool of liquid. So now you know the secrets straight from the maestro himself, now it’s time to make breakfast magic of your own! Ingredients: 6 cold eggs 15 gms butter Salt and pepper to taste Crème fraîche Chives Method: Crack 6 cold eggs into a deep saucepan. Add the butter. For smaller batches, use a 2-to-1 egg-to-butter ratio. Put the pan on high heat. Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan. After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes. At the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche. Plate and garnish with chopped chives.
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One of the easiest and most uncomplicated ways to cook eggs is to scramble them, but even they can be made into a luxury given the right technique. Gordon Ramsey’s take on the humble breakfast staple takes it up a notch, and with a few additions and a bit of patience turns it into a soft and creamy delight. The most important part of his recipe is the constant stirring. Often you’ll find that scrambled eggs can quickly become stiff and clumpy – just visit a hotel breakfast buffet for proof of this – but Ramsey’s recipe helps you avoid this basic issue. By stirring throughout the process as well as regulating the heat by taking the pan on and off the stove, the egg curds never get a chance to settle and it helps emulsify the proteins for a creamy finish. Another common mistake is salting the eggs from the beginning. The salt tends to change the texture of the egg by drawing out the moisture before the proteins have had a chance to bond together. This will inevitably lead to eggs that are rubbery and sitting in a pool of liquid. So now you know the secrets straight from the maestro himself, now it’s time to make breakfast magic of your own\! ![](https://images.slurrp.com/prod/rich_article/9hwf1jqywa5.webp?impolicy=slurrp-20210601&width=880&height=500) Ingredients: - 6 cold eggs - 15 gms butter - Salt and pepper to taste - Crème fraîche - Chives Method: - Crack 6 cold eggs into a deep saucepan. - Add the butter. For smaller batches, use a 2-to-1 egg-to-butter ratio. - Put the pan on high heat. - Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan. - After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes. - At the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche. - Plate and garnish with chopped chives. Looking for more slurrpy stories? 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Readable Markdown	By Updated:Sep 25, 2022 ![Social Share](https://images.slurrp.com/prod/nextjs/images/shareicnb.png)Share Make these simple changes to your eggs for a meal worthy of Hell’s Kitchen. ![Gordon Ramsey’s Tricks For The Perfect Scrambled Eggs](https://www.slurrp.com/web/_next/image?url=https%3A%2F%2Fimages.slurrp.com%2Fprod%2Farticles%2Flnzkasdsjzb.webp%3Fimpolicy%3Dslurrp-20210601%26width%3D1200%26height%3D900%26q%3D75&w=3840&q=75) People often wonder why top chefs put so much work into the simplest of things, but sometimes even the smallest changes can help dishes level up to a gourmet masterpiece. One of the easiest and most uncomplicated ways to cook eggs is to scramble them, but even they can be made into a luxury given the right technique. Gordon Ramsey’s take on the humble breakfast staple takes it up a notch, and with a few additions and a bit of patience turns it into a soft and creamy delight. The most important part of his recipe is the constant stirring. Often you’ll find that scrambled eggs can quickly become stiff and clumpy – just visit a hotel breakfast buffet for proof of this – but Ramsey’s recipe helps you avoid this basic issue. By stirring throughout the process as well as regulating the heat by taking the pan on and off the stove, the egg curds never get a chance to settle and it helps emulsify the proteins for a creamy finish. Another common mistake is salting the eggs from the beginning. The salt tends to change the texture of the egg by drawing out the moisture before the proteins have had a chance to bond together. This will inevitably lead to eggs that are rubbery and sitting in a pool of liquid. So now you know the secrets straight from the maestro himself, now it’s time to make breakfast magic of your own\! ![](https://images.slurrp.com/prod/rich_article/9hwf1jqywa5.webp?impolicy=slurrp-20210601&width=880&height=500) Ingredients: - 6 cold eggs - 15 gms butter - Salt and pepper to taste - Crème fraîche - Chives Method: - Crack 6 cold eggs into a deep saucepan. - Add the butter. For smaller batches, use a 2-to-1 egg-to-butter ratio. - Put the pan on high heat. - Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan. - After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes. - At the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche. - Plate and garnish with chopped chives.
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Language	en
Author	Shireen Jamooji
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Original Publish Time	2022-09-07 06:20:45 (3 years ago)
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Word Count (Content)	370
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