Le cul entre les deux chaises

An American Spaniard in France or: How I Learned to Make an Ass of Myself in Three Cultures

Improving Gordon Ramsay’s eggs


Since discovering his perfect egg recipe a while back, I’ve made Gordon Ramsay‘s eggs many times. And then one day, I made them better. Sublime, even. Curl-up-into-a-plate-of-them-and-die-happy great. The secret, as with many things in life, is Ranch dressing.

Ranch is a flavor native to the Hidden Valley (an actual place!) that’s a dairy-based sauce used to complement many indigenous American dishes like Buffalo wings or pepperoni pizza. According to Slate, the reason Americans love Ranch is because it can “infuse otherwise healthy dishes with a palatable amount of fat.” I’m not going to argue with that.

Abroad, expats must make do with homemade versions or mixing Ranch powder with a sour cream alternative. In France, I use the crème fraîche and it works like gangbusters. To change Gordon’s eggs, follow the original recipe, but use Ranch-infused crème fraîche. It will blow your damn mind.


Author: le cul en rows

I'm an American Spaniard, living in France. I like to tell stories.

6 thoughts on “Improving Gordon Ramsay’s eggs

  1. I did a listening exercise with my English students involving ordering at a restaurant. They all demanded to know exactly what “Ranch” was, and Google Image-searching does not really do it justice.

  2. I am going to have to try this

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