Description
If you’ve ever wondered how to make restaurant-quality scrambled eggs, look no further than Gordon Ramsay’s scrambled eggs—famous for their rich, velvety texture and luxurious flavor. Unlike traditional methods, Ramsay’s technique involves cooking eggs low and slow, stirring constantly, and finishing with crème fraîche for a silky, decadent finish. These eggs are creamy, soft, and unlike anything you’ve had before.
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Ingredients
6 large eggs
3 tbsp unsalted butter
1–2 tbsp crème fraîche (or sour cream as an alternative)
Salt (to taste)
Freshly ground black pepper (to taste)
Chives (optional, for garnish)
Toasted sourdough or brioche for serving
Instructions
Step 1: Crack & Whisk
Crack the eggs into a cold nonstick pan (do not preheat). Add butter directly into the eggs. Do not season yet.
Step 2: Gentle Cooking
Place the pan over medium-low heat. Using a rubber spatula, stir continuously—don’t whisk. Scrape the bottom of the pan as you stir, like folding.
Step 3: On and Off the Heat
Every 30 seconds, remove the pan from the heat for 10 seconds while continuing to stir. Then return to heat. This prevents overcooking and keeps the texture silky.
Repeat for about 3–4 minutes total until the eggs are mostly set but still soft and slightly runny.
Step 4: Finish with Crème Fraîche
Once the eggs reach a soft, creamy consistency, remove from heat completely and stir in crème fraîche. This stops the cooking and adds richness.
Now season with salt and pepper to taste.
Step 5: Plate & Garnish
Spoon the scrambled eggs onto buttered toast or a warm plate. Top with freshly chopped chives for color and subtle flavor.
Notes
Start Cold – Helps control cooking and prevents rubbery eggs
Use a Spatula – Gently folds instead of breaking the eggs apart
No Seasoning Until the End – Salt early can break the texture
Keep It Moving – Constant stirring is key to even cooking
Crème Fraîche = Magic – Adds tang and creaminess, but don’t skip the timing
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cuisine: British