This Gordon Ramsay Scrambled Eggs Recipe is a creamy and custard-style recipe, which is made with butter and crème fraîche. It’s a classic, foolproof recipe, ready in about 8 minutes.
Jump to RecipeGordon Ramsay Scrambled Eggs Recipe Ingredients
- 6 eggs
- 1.5 tbsp (20g) unsalted butter
- Pinch of sea salt
- 1 tbsp crème fraîche (optional)
- Fresh chives (optional)
- 2 slices of thick toasted bread
How To Make Gordon Ramsay Scrambled Eggs Recipe
- Combine Eggs and Butter: Crack the eggs into a cold, nonstick saucepan. Add the butter. Do not turn on the heat yet.
- Cook and Stir: Place the saucepan over medium-high heat and begin to stir constantly with a rubber spatula, ensuring you scrape the bottom and sides of the pan.
- Control the Heat: After about 30 seconds, as the eggs begin to thicken and form small curds, remove the pan from the heat. Continue to stir for about 10 seconds off the heat.
- Continue On and Off Heat: Repeat this process—alternating between 20 seconds on the heat and 10 seconds off the heat—always stirring. This precise heat control is the key to the creamy texture.
- Finish Off the Heat: When the eggs are about 90% cooked but still look soft and slightly runny, remove the pan from the heat completely.
- Add Final Ingredients: Stir in the salt and the optional crème fraîche. This stops the cooking process and adds extra creaminess.
- Serve Immediately: Serve the scrambled eggs immediately over thick, buttered toast and garnish with finely chopped chives, if using.
Recipe Tips
- Why use a saucepan instead of a skillet? A saucepan with higher sides helps to cook the eggs more evenly and gently, preventing them from scorching. A wide skillet can cook them too quickly.
- What is the best tool for stirring? A rubber spatula is essential. It’s flexible enough to scrape the bottom and corners of the pan, preventing any part of the egg from overcooking. Metal utensils can scrape the pan and a wooden spoon won’t catch the edges properly.
- How do you prevent the eggs from overcooking? The secret is to use the residual heat in the pan. By taking the pan on and off the direct heat, you are controlling the cooking process precisely, allowing the eggs to cook gently into a soft, creamy custard rather than becoming dry and rubbery.
- What is the best bread for serving? A thick slice of toasted sourdough or country bread is ideal. It’s sturdy enough to hold up to the soft, creamy eggs without collapsing.
What To Serve With Scrambled Eggs
While perfect on their own, these eggs are elevated with simple, high-quality pairings:
- Smoked salmon
- Sautéed mushrooms
- Roasted tomatoes
- A side of crispy bacon or sausage
How To Store Scrambled Eggs
- Best Eaten Immediately: These scrambled eggs are designed to be eaten fresh. Their delicate, creamy texture is lost upon storing and reheating, which often makes them rubbery.
Scrambled Eggs Nutrition Facts
- Calories: 154 kcal
- Protein: 12g
- Fat: 11g
- Carbohydrates: 1g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why start with a cold pan?
Starting the eggs and butter in a cold pan and bringing them up to temperature together is the key to this method. It allows for precise control and prevents the eggs from cooking too quickly and scrambling in the traditional sense.
Is the crème fraîche necessary?
The crème fraîche is optional but highly recommended. It adds a final touch of richness and a slight tang, and its coolness helps to stop the cooking process at the perfect moment. You can substitute it with a little heavy cream or sour cream.
Can I add cheese to these scrambled eggs?
While not traditional for this specific method, you could stir in a little finely grated cheese like Parmesan or a soft goat cheese at the very end, along with the crème fraîche.
Gordon Ramsay Scrambled Eggs Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy2
servings5
minutes3
minutes154
kcalIncredibly creamy, custard-style scrambled eggs made with precise heat control and constant stirring for a perfect, velvety texture every time.
Ingredients
6 eggs
1.5 tbsp (20g) unsalted butter
Pinch of sea salt
1 tbsp crème fraîche (optional)
Fresh chives, for garnish (optional)
2 slices of thick toasted bread
Directions
- Crack eggs into a cold nonstick saucepan with the butter.
- Place over medium-high heat and stir constantly with a rubber spatula.
- Alternate cooking on the heat for 20-30 seconds and stirring off the heat for 10 seconds.
- When the eggs are 90% cooked and still soft, remove from the heat completely.
- Stir in the salt and optional crème fraîche.
- Serve immediately over toast, garnished with chives.
Notes
- Using a saucepan, not a skillet, is crucial for even heat and preventing scorching.
- Constant stirring with a rubber spatula is essential for the creamy, custard-like texture.
- The technique of taking the pan on and off the heat is the most important step for controlling the cooking.
- Serve on thick, sturdy toast that can hold up to the soft eggs.
