Gordon Ramsay Scrambled Eggs
Using his signature on-and-off heat technique, Gordon Ramsay's Scrambled Eggs are exceptionally soft, creamy eggs ready in just six minutes.
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.
- Stir over medium-high heat for 30 seconds, then remove the pan from the heat and continue stirring for 10 seconds. Repeat until the eggs are softly set. (About 3 minutes, adjusting the 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.
Notes
Remove the eggs from the heat while they still look slightly underdone. They will continue cooking from the residual heat in the pan.