Description
Rich, creamy, and perfectly soft scrambled eggs, using Gordon Ramsay’s unique technique that keeps the eggs velvety and indulgent. A breakfast staple elevated with simple ingredients and precise cooking.
Introduction
Gordon Ramsay’s method for scrambled eggs is all about gentle heat and constant stirring, creating a creamy texture that’s impossible to achieve with traditional methods. This technique produces eggs that are soft, slightly runny, and luxurious, perfect for topping on toast or enjoying on their own.
Why You’ll Love This Recipe
- Super creamy and soft texture
- Quick and easy to make once you know the method
- Uses minimal ingredients
- A professional cooking method anyone can master
- Perfect for breakfast, brunch, or light dinners
Ingredients
- 6 large eggs
- 2 tbsp unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1–2 tbsp crème fraîche (optional, for extra creaminess)
- Chives or herbs for garnish (optional)
- Toast or bread for serving
Instructions
Step 1 — Break Eggs into a Pan
Crack the eggs directly into a cold, heavy-bottomed saucepan or non-stick skillet. Add the butter.
Step 2 — Start Gentle Cooking
Place the pan over medium-low heat and begin stirring constantly with a rubber spatula, ensuring you scrape the base continuously. Do not rush; slow and constant movement is key.
Step 3 — Remove from Heat Intermittently
Every 30 seconds, remove the pan from heat while continuing to stir. Return to heat and keep stirring. Repeat this on-and-off cooking until eggs start to thicken but remain slightly runny.
Step 4 — Finish with Creaminess
Once eggs are softly set but still creamy, remove from heat. Stir in crème fraîche if using. Season with salt and freshly ground black pepper.
Step 5 — Serve
Immediately plate the eggs over warm toast or bread. Garnish with chives or herbs if desired. Serve hot.
Variations
- Add smoked salmon, avocado slices, or sautéed mushrooms for extra flavor.
- For spicy scrambled eggs, mix in a pinch of cayenne or chili flakes.
- Mix in cheese (like Gruyère or cheddar) just before finishing for cheesy scrambled eggs.
Tips for the Best Results
- Use a heavy-bottomed pan for even heat distribution.
- Constant stirring prevents overcooking and ensures creamy eggs.
- Remove eggs from heat slightly before fully set; residual heat will finish cooking.
- Add crème fraîche or cream to enhance creaminess and richness.
Storage Tips
- Scrambled eggs are best eaten immediately.
- Leftovers can be stored in the fridge for up to 24 hours, but texture will be less creamy. Reheat gently over low heat.
Serving Suggestions
Serve over buttered toast, English muffins, or alongside roasted tomatoes and crispy bacon. Pair with fresh herbs for a restaurant-quality breakfast experience.
FAQs
Q: Can I use non-stick or stainless steel pans?
A: Non-stick is easiest for gentle stirring. Stainless steel works, but requires more attention to avoid sticking.
Q: Can I double the recipe?
A: Yes, but cook in batches if your pan is not large enough to allow constant stirring.
Q: Can I omit crème fraîche?
A: Yes, it’s optional. Eggs will still be creamy using Ramsay’s method alone.
Conclusion
Gordon Ramsay’s scrambled eggs method produces the creamiest, most luxurious eggs possible. With gentle heat and constant stirring, anyone can replicate this technique at home, elevating breakfast to restaurant-quality indulgence.