Description

Creamy, rich, and impossibly silky, these Gordon Ramsay Scrambled Eggs are unlike any scrambled eggs you’ve had before. Forget dry, overcooked curds—this method creates luscious, velvety eggs with a custard-like texture. The key? Low and slow cooking with constant movement, a touch of crème fraîche, and a final seasoning flourish. Whether you’re cooking breakfast for one or impressing guests, this technique turns everyday eggs into something extraordinary.

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Ingredients

Scale

For the Eggs:

6 large eggs
3 tbsp unsalted butter, cubed
1 tbsp crème fraîche (or sour cream, optional but recommended)
Salt and black pepper to taste

Optional Add-Ons:

Chopped chives or green onions
Sliced smoked salmon
Buttered toast or sourdough slices
Avocado slices
Shaved Parmesan or crumbled goat cheese

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Instructions

Step 1: Crack & Whisk the Eggs

Crack eggs into a cold saucepan (not preheated).
Add butter cubes directly into the eggs.
Do not season yet—salt is added at the end to prevent watery eggs.
Using a rubber spatula, stir eggs and butter to combine slightly.

Step 2: Start Cooking Over Low Heat

Place pan over medium-low heat.
Stir constantly, scraping the bottom of the pan and folding the eggs from the edges inward.
Every 30 seconds, remove the pan from the heat for 10–15 seconds while continuing to stir.
Alternate pan on and off the heat for 3–4 minutes, until the eggs begin to form soft, creamy curds.

Step 3: Finish with Crème Fraîche & Seasoning

Once the eggs are mostly set but still slightly runny, remove from heat.
Stir in crème fraîche (or sour cream) to stop the cooking and add creaminess.
Season with salt and pepper to taste.
Serve immediately while hot and silky.

Notes

Start Cold – Cold pan and butter help control the cooking.
Keep Stirring – Constant movement creates small, creamy curds.
Don’t Overcook – Remove while slightly underdone—they’ll finish with residual heat.
Use Crème Fraîche – It cools the eggs and adds tangy richness.
Wait to Season – Salting early draws out moisture and changes texture.

Prep Time: 5 minutes
Cook Time: 5 minutes
Cuisine: British