Gordon Ramsay's Scrambled Eggs
The approach used to make the ultimate scrambled eggs us to simply crack the eggs into a non-stick sauce pan, add in some butter, turn on the heat and begin to stir constantly and vigorously. The result of this technique is the best creamy, soft, silky scrambled eggs.
Servings: 3
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.