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  1. Honestly just use medium heat instead of high heat and take the pan as soon as u see it starting to clump and ur good, don't use three blocks of butter that's instant diabetes 😂😂😂

  2. You don't have to move it off and on the stove if you lower the heat. The reason why you need to keep moving off and on the stove is because it's too hot. You don't need to stir vigorously. Heat the pan so you can touch it without burning yourself. Then stir slowly in a figure 8.

  3. I’ll think I’d prefer the medium eggs or they’re cooked but not overcooked so I should say those look like they’re completely raw I will never eat those

  4. If I was served that in a restaurant, I'd throw it at the waiter. Ramsey really is, the world's most successful fraud.

  5. Why do people call fully cooked eggs overcooked ? Its like a culinary gaslight… the eggs jn the beginning look fine. Same thing with steak, they ljke to frown on people who like well done food(cooking it all the way through), when what they view as "cooked" is meat that is still red(nit fully cooked through) with red juices that look like blood… Same with foods like fish that they insist on eating raw(with possible worm parrisites), instead of cooking it thoroughly through…

  6. Ofc a food is automatically great if it has those crucial "few knobs of butter", which is Michelin-star-chef-speak for "about a pound of butter".
    Fats and carbs, can't go wrong there :")

  7. "Lord Ramsay"
    My dude he is above mediocre at best, let's not glaze reality TV show hosts as actual chefs

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