Gordon Ramsay Cooks The Spiciest Scrambled Eggs in India | Scrambled
Gordon is India this week on Scrambled while he was shooting Gordon Ramsay: Uncharted. After being inspired by the amazing spices of the Kerala region of India, he's decided to whip up a spicy Scrambled Egg Roti. But this is not a breakfast taco, this all Indian and one of Gordon's best breakfasts yet!
Gordon Ramsay: Uncharted airs Sunday's on National Geographic Channel! Catch up on the show here:
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Gordon Ramsay's perfect scrambled eggs tutorial | GMA Digital
Chef Gordon Ramsay teaches us how to master this classic breakfast recipe. LEARN MORE:
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My Chicken Carbonara Recipe | I'll show you how to ensure the egg doesn't scramble too!
If you've tried and failed or never tried to make Chicken Carbonara in the past. I'm going to show you how to get it perfect. Tender chicken, crispy pancetta and spaghetti all tossed together in a rich, silky sauce.
No cream is needed to get that thick creamy sauce. I'll show you how to ensure the egg doesn't scramble too.
A fantastic version of the classic carbonara - so great for date night!
Free Printable Recipe Available on Our site:
Ingredients for the carbonara:
1 tbsp olive oil
1 large chicken breast - approx 6oz/175g
¼ tsp salt
½ tsp black pepper
14 oz (400g) dried spaghetti
3 large eggs
1/2 cup (50g) Pecorino Romano cheese (or swap for Parmesan or Grana Padano) – finely grated
1/2 cup (50g) Parmesan cheese – finely grated
2 tbsp unsalted butter
3.5 oz (100g) pancetta, chopped into small pieces
2 cloves garlic - minced
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Garden Vegetable Scramble
To work with Dr. Laurie Marbas, visit:
Garden Vegetable Scramble
Start your day with a hearty and protein-packed breakfast with this delicious scramble as the main course!
Our version uses tofu instead of eggs, with the turmeric imparting a golden color. Experiment with different veggies and greens, and with different global scrambles (see variations below).
Enjoy as a filling in a breakfast burrito along with roasted potatoes, salsa, and guacamole!
Ingredients:
1 tablespoon water or vegetable stock
¾ cup yellow onion, minced
¾ cup mushrooms, thinly sliced
14 ounce extra-firm or superfirm tofu, crumbled large
½ teaspoon turmeric powder
¼ teaspoon paprika
1 tablespoon garlic, minced
½ cup tomatoes, small dice
1 cup spinach, arugula or kale, chopped
1 tablespoon nutritional yeast
1 teaspoon wheat-free tamari or soy sauce, or to taste
Pinch cayenne pepper
Sea salt and black pepper to taste
Instructions:
1. Place the water or vegetable stock in a large sauté pan over medium-high heat. Add the onion and cook until soft, approximately 3 minutes, stirring frequently. Add mushrooms and cook for 5 minutes, stirring frequently, and adding small amounts of water or vegetable stock if necessary to prevent sticking.
2. Add the tofu, turmeric, paprika, and garlic. Cook for 5 minutes, stirring frequently.
3. Add the tomatoes, and spinach and cook for 5 minutes, stirring frequently. Add the remaining ingredients, stir well, and serve immediately.