Gordon Ramsay Perfect Scrambled Eggs Recipe
Gordon Ramsay’s Perfect Scrambled Eggs are slow-cooked with gentle heat and constant stirring to create a soft, creamy, custard-like texture. Finished off the heat with butter and optional crème fraîche, this method turns simple eggs into a rich, restaurant-style breakfast.
Equipment
- Non-stick skillet
- Silicone or rubber spatula
- Bowl or jug for eggs
- Fork or whisk
- Serving plate
Ingredients
- 6 large eggs
- 1 tablespoon butter
- Salt to taste
- Black pepper to taste
- 1-2 tablespoons crème fraîche or cream optional
- Fresh chives chopped (optional)
Instructions
- Crack the eggs into a bowl and lightly beat them with a fork
- Place a non-stick pan over medium-low heat
- Add the butter and let it melt gently
- Pour the eggs into the pan
- Stir constantly, scraping the bottom of the pan
- After about 30 seconds, remove the pan from the heat and continue stirring
- Return the pan to the heat and repeat this on-off process
- Continue until the eggs are softly thickened but still glossy
- Season with salt and pepper
- Remove from heat and stir in crème fraîche if using