“Learn to make a poached egg to die for.” — Gordon Ramsay
Listen, these Gordon Ramsay MasterClass review notes aren’t perfect. I didn’t edit them and I’m not even close to being a chef (or a writer… yet). I’m a learner. A die hard traveler. A sports life coach. A former 12-year MVP-winning, two-time failing NBA pro athlete.
This is the way I learn. I just write and write and write as I watch the world’s greatest share their secrets. So without further adieu, today’s Gordon Ramsay MasterClass review notes are on herbs and how to make the world’s best poached eggs (that are to die for…).
Wait, why am I sharing my paid for Gordon Ramsay MasterClass review notes?
Well, because I suck at cooking and it helps me learn (when I share what I’m learning). And if you sign up for them, I’ll have made the world a better cooking place and earn some beer money maybe (that’s yet to happen, but thank you Medium for making writing worth it for all the amateur dreamers out there).
Today, I made my first ever poached egg with Gordon’s help. The egg and his technique worked to perfection — shizzam!
How did I do it?
Well, I got my pan out. My pot. My eggs. My toast. My bacon and wild mushroom. I fried the bacon first, turned the water to a boil, and added some butter and mushrooms after my bacon. I cooked the mushrooms until they were sizzling brown with bacon fat.
I set them on a towel (to rid the grease) and thought, frying is easy for me, I feel like I’m just another man’s man on a grill.
Next was the egg, yet the dreaded poached egg was my greatest concern — no way could I do what Gordon made look so easy. This is true delicacy in motion. The art of spinning a poached egg?
What the f#ck?
“Just spin the water, and slide the egg in gently,” Gordon Ramsay said like a chieftain guru, “it’s like a a cloud passing into the sky…”
Okay, maybe he didn’t say that last thing, but the way he passed the egg into the water — it was like Gryffindor magic!
“Just spin the water like this… it’s easy,” Gordon says.
Yeah, my ass Gordon, this isn’t easy!
Because I have the chef hands of God-damn-one-armed-troll, and I’m willing to learn about things that make me uncomfortable (the true pro athlete growth mindset in me). That’s why I love giving the MasterClass courses for presents (Christmas is over, but better late than never!), because they let you learn without stress or pressure. They let you learn from the world’s best.
And Gordon’s class is nice because you can see exactly how he does his poached egg — worth $90 just for that alone.
You can rewind the course, and videos, watch the notes, re-read the class pdf, and watch him again, and again (like I did). His lessons in the kitchen apply to design, to startups, to sports, to coaching, to everything really.
So, what happened next?
Well, let me take you there. Into my kitchen, my quaint European kitchen. So I get the boiling water spinning magnificently, like a dangerous bubbling whirlpool and voila, I slide the egg in and wait, and watch it turn into a white specter ghost, as its creamy vapor-thin tail spins after the nucleus around and around.
I look to the heat index — it is at nine out of ten.
Oh wait, I need to turn it down Gordon said.
Just as my poached egg natural disaster starts to occur and white specter ghost froth starts bubbling up and over and I think my egg is exploding into a white spasm of foam, I slide the pot over (off the heat) and wait for the foam to reside.
How long again?
I start scooping egg foam out and then I see it. It’s fine. The egg is fine. Whew. I check the egg with a silver spoon. It is still twirling in the water, spinning thicker and thicker, the egg white tail looks like the white dragon from Never-Ending Story. I pull the egg out, rest it on a towel, and it’s firm, not wobbly like he said to watch out for.
I pepper and salt it, set it on top of my bacon and wild mushroom, and drip the oil from the frying pan onto the top of the egg.
This is my first poached egg ever and I ate it like I was sitting in a Goddamn three-star Mechlin restaurant named Gordon Ramsay (I mean, that’s rather narcissistic don’t you think Gordon, to name your own restaurant after yourself), but then again, he does make 60 million a year, and then again, he worked for his name and his craft so it sort of make sense, right?
PS. I’m not really a hater.
If you want to read my mind numbing notes about herbs — again this is how I try to learn, by writing out what I’m thinking and learning as I go.
Why do people buy old, bottled, or stale herbs? It defeats the purpose of what the herb does best — acts as a strong perfume for dishes.
Look for herbs that are intact, on the stem. Cut, bruised, dented or pressed upon herbs or herbs that have been sliced lose their power quickly — you must remember, the minute the herbs are damaged or cut, you have 24 hours to use them. They lose their life, their vitality, and if they go black, or turn brown, they can ruin a dish and you have to be very careful how and when you use them.
Gordon Ramsay recommends you grow your own herbs; the power, fragrance, scent, and flavor are amazing if they come from your personal garden.
Flat leaf parsley: The goodness stays earthy, fresh, and packed with fragrance. Used full leaves doesn’t like to cut it. Added late in a dish, a sauce, powerful herb for brining texture to dishes.
Tarragon: Nice anise smell, perfect for fish dishes. Fresh, rub it between your fingers? What do you smell? Zingy, sharp, pungent. Delicious in a cream sauce or great in vinaigrette’s or make tarragon butter and serve with proteins. It’s a soft herb because it’s delicate.
Rosemary: The mother of all herbs. One of the strongest herbs and widely found — from gardens to nature — this is sustainable, robust, and if you rub it between your fingers, the oil is so very beautiful, but beware, should be used less because it’s so strong. Pull the stem from top to bottom and use the herb stem to pierce a fish. Chop it once it and then sprinkle it on a finished leg of lamb. Use it like seasoning. Do not put herbs in at the beginning of meal, they lose their fragrance and power.
Remember, herbs are spray like perfume, spray the perfume on right before the dish goes on it’s date to be eaten.
Fresh Mint: Mint is brilliant for protein, ice creams, as strong as rosemary, flavoring mint vinaigrettes. Rub it between your fingers and you have a very juicy herb. Creates a soft watery oil. Lightens up many dishes.
Dill: For fish. Smell its freshness. Slightly lemony. Perfect with salmon, sole. pick off the leaves like snow into the sauce — bring it to temperature.
Thyme: Zesty, perfumed, steeped in lemon juice, wonderful with fish and meat. Now people are using in desserts, roasting berries with thyme, thyme cobbler. Hold the top of the tree stem and pull the herb down and through. This way you get all the flowers off the stem. Thyme is dainty, yet firm, but rub them in your fingers and you have thyme oil. This is a very strong, go to herb for fish and meat.
GORDON RAMSAY’S POACHED EGG AND BRIOCHE
PREP 10 minutes COOK 20 minutes
1 cup diced thick-cut, smoked bacon (If you don’t eat bacon, try sautéing a combination of 1/2 finely chopped shallots and 1/2 finely chopped sun- dried tomatoes to impart a savory saltiness to your mushrooms.)
4 cups roughly chopped wild mush- rooms (chanterelles, oyster, hen of the woods, trumpet, depending on what is available)
2 tablespoons butter
4 thick slices brioche, toasted (If you can’t find brioche, any bread will do. You can also bake your own brioche using this recipe.)
2 tablespoons white wine vinegar 4 eggs” — MASTERCLASS.COM
Everything is out. Ready to go. Water needs to be gentle rolling. Frying pan piping hot. Fry mushroom in bacon. Get your water in boil. Get everything around you.
Two things with bacon: get it crispy, smoke bacon works as well. Wild mushrooms are 30% water, once you get color on bacon, add mushrooms straight in. heat nice and high. get color on them. touch of salt and pepper. after the mushrooms are getting color add butter. water should be sizzling off. put in toast.
Toast: brioche, richer, packed with butter. better toasted. Put the toast, rub the toast in frying pan soak up the bacon fat and mushrooms. Put mushrooms and bacon on toast.
Mushrooms need to be drained. Kitchen paper. Put mushrooms and bacon on paper towel.
Vinegar in boiling water (ah, I forgot this because I don’t have vinegar). Stir the water in circle fashion. lower the egg into water and slide it in. should be spinning water. drain off the egg so you have dry bright toast. firm egg, if it wobbles, let it go for 10 seconds.Come underneath with spoon. Turn spoon left/right and put it on tissued paper. Lightly season pepper salt. Use paper to lift up egg, and drizzle bacon / mushroom juice onto egg.