Gordon Ramsay’s scrambled eggs recipe is known for their soft, creamy texture made using a simple technique that delivers consistent results every time. This scrambled egg recipe is the best and only recipe you’ll ever need.
We all grew up eating some version of scrambled eggs. Some made with milk, some with butter, some over cooked, some under cooked. No matter how you grew up eating scrambled eggs, we were ALL wrong about the “right” way to make them. Once I discovered the technique Gordon Ramsay uses for making his signature creamy eggs, I immediately understood why they helped make him famous.
How to make Gordon Ramsay’s scrambled eggs
Chef Gordon Ramsay is a superstar chef we all know this. However, his recipes can often be complicated and intimidating. However, these french style eggs only take a few ingredients and technique. The result- simply the best eggs you will ever eat.
You are probably thinking, “What could HE possibly do to that could make them THAT much better?” Trust me, I thought that too. Until I watched the video (below), read some reviews, and broke out my sauce pan and spatula. About 6 minutes later, I was speechless. The result- soft, creamy and delicious scrambled eggs.
The video below shows exactly how he does it.
This recipe does not require any special ingredients or equipment, it’s just about the process of cooking the eggs that is different. The approach is simply to crack the eggs into a non-stick sauce pan, add in a few pats of cold butter, turn on the heat and begin to stir constantly and vigorously, on and off the heat. The result of this technique is creamy, soft eggs and you won’t believe the difference.
What makes Gordon Ramsay Scrambled Eggs different?
Technique. Gordon Ramsay’s soft scrambled eggs are cooked slowly, while stirring constantly. Butter is used, but seasoning is not added until end.
Why are my scrambled eggs watery?
Usually, it’s because you added salt too early. Eggs should be seasoned after eggs are cooked, rather than at the raw stage because salt change sthe makeup of the enzymes if added at the wrong stage.
Can I make Gordon Ramsay eggs without crème fraîche?
Yes- absolutely! While you can omit it and still have lovely results, it is better with it. If you can’t find crème fraîche, you can substitute sour cream, greek yogurt, marscapone cheese or cream cheese.
Are Soft Scrambled Eggs safe to eat?
Yes, absolutely. When cooked properly they reach safe temperature while remaining creamy. It’s about technique. Stir constantly and after they set, pull them on and off the heat– alternating every 10 seconds.
What pan is best for scrambled eggs?
A durable, non-stick sauce pan is the best pan for making Scrambled Eggs. While expensive, if you are a serious cook the best option is the Valencia Pro Ceramic Sauce Pan set from Green Pan. It’s free of chemicals, oven and dishwasher safe and has won countless awards. Be sure to use a silicone spatula and avoid metal on any non-stick cookware.
What to serve with scrambled eggs
The basic recipe is plenty good enough as it. But why not take things up a notch? Once you get the technique down, there is no stopping where your creativity can take this dish. I have prepared them with fresh tomatoes and mushrooms, lobster and chives, smoked salmon with dill, and more. The question is, where will your creativity with ingredients take you?
How to make the best scrambled eggs- Pro Tips:
- Use a silicone spatula and a non-stick sauce pan such as the Valencia Green Pan. (An investment but worth it.)
- The quality & freshness of any ingredient always matters- eggs are no different.
- Trust the recipe! At first, you will think they are not done, but they will keep cooking and set once they are off the burner.
Gordon Ramsay’s Scrambled Eggs
Ingredients
- 6 Cold, organic free range eggs the fresher the better
- 1.5 tbs Butter- divided (optional: substitute truffle butter)
- Kosher Salt and fresh ground pepper to taste
- 1 tsp Crème fraîche
- Chives to garnish
Instructions
- Crack 6 cold eggs into a non stick, small saucepan.
- Add the butter.
- Turn the heat on to med – high.
- Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.
- After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for about 3 minutes. (Adjust heat if they are cooking too fast.)
- Off the heat, season the eggs lightly with salt & pepper. Stir in 1 tsp of crème fraîche
- Plate and garnish with chopped chives.
