Soft Scrambled Eggs

By Christina Collins

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.

As it turns outs, the only way to have scrambled eggs is the Gordon way. Chef Gordon Ramsey, that is. They are simply delectable, delightful, delicious scrambled eggs!You are probably thinking, “What could HE possibly do to scrambled eggs 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, and life hasn’t been the same since!

Chef Ramsey doesn’t use any special ingredients or equipment, it’s just about the process of cooking the eggs that is different. (Quality helps!) The approach is simply to crack the eggs into a sauce pan, add in some butter, turn on the heat and begin to stir. Constantly. The result of this technique is creamy, soft, silky scrambled eggs. You won’t believe the difference.Steak & eggsThe 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?This video shows exactly how Chef Ramsey makes the most delicious scrambled eggs. In just a few minutes you will learn how to change the way you cook eggs forever and for the better!

Gordon Ramsey's Soft Scrambled Eggs
Prep Time
1 min
Cook Time
6 mins
 

The absolute best eggs you'll ever eat

Course: Breakfast, brunch
Cuisine: American, French
Keyword: eggs
Servings: 3
Author: Gordon Ramsey
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
  1. Crack 6 cold eggs into a non stick, small saucepan.

  2. Add the butter. 

  3. Turn the heat on to med - high.

  4. Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan.

  5. 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.)

  6. Off the heat, season the eggs lightly with salt & pepper. Stir in 1 tsp of crème fraîche

  7. Plate and garnish with chopped chives.

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