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Gordon Ramsay Scrambled Eggs

Jan 6, 2020 · 11 Comments

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Creamy scrambled eggs in saucepan with toast on the side

Creamy and soft, luxurious and delicious, Gordon Ramsay scrambled eggs will change your life, and I’m not even exaggerating. 3 minutes on the stove, no fancy technique required, just a simple method that gives you the most deliciously custardy scrambled eggs you’ve ever had!

Gordon Ramsay Scrambled Eggs- what’s the trick?

Gordon went viral for his egg recipe. I got so many messages from people asking me if I’d tried them. When I looked up his method, I was immediately intrigued. I’ve always like the taste and feel of hotel style scrambled eggs. Silky and not rubbery, there’s just something so fancy about them. So what does it take to achieve them at home?

Raw eggs in saucepan with knob of butter

How to make soft and creamy scrambled eggs:

Barely any effort! The technique is in being very careful not to overcook the eggs. That’s why you take the pan on and off the heat. Also, you don’t vigorously whisk. Rather, you use a rubber spatula to fold the eggs onto themselves while mixing. This gives you the softness of the texture we are looking for.

Right when they’ve finished, you stir in a teaspoon or two of creme fraiche if following Gordon’s recipe, or yogurt or sour cream if using mine. That’s because I definitely don’ have creme fraiche casually hanging out in my fridge.

Gordon stipulates you don’t salt the eggs until after they have finished cooking, because apparently adding salt to raw eggs breaks them apart and results in rubbery eggs (I guess this is like how people don’t season meat ahead of time!). Once they are done cooking, you salt and pepper and garnish with any herbs of your choice.

What do I serve scrambled eggs with?

My bread of choice is sourdough- I’m obsessed. Any regular toasted bread will do though, and I’ve had these without any bread when I’m being more carb conscious- slice a ripe avocado on the side and some tomato slices and you are good to go!

Can I halve the recipe?

Yes you can, but for some reason I always find that with this technique, the six scrambled eggs seem more like three. They finish so fast! These would be a hearty portion for two, or a more minimal portion for four.

Can I store any leftovers?

I highly doubt you’ll have any, but yes you can. Tightly covered, scrambled eggs last for four days in the fridge. To reheat, microwave on 15 second intervals, checking every 15 seconds until warmed through.

I hope you love Gordon Ramsay Scrambled Eggs as much as we do!

Creamy scrambled eggs in saucepan with toast on the side

Gordon Ramsay Scrambled Eggs

Farah Abumaizar
This method of scambling eggs gives you creamy, soft eggs that will completely transform your morning. Utterly luxurious!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 3 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 136 kcal

Ingredients
  

  • 6 eggs, cold
  • 1 big tbsp butter (15-20 g)
  • 1 tbsp yogurt
  • salt and pepper to taste
  • herbs for garnish, if desired

Instructions
 

  • Crack the eggs into a deep saucepan. Add the knob of butter. Turn the heat onto medium high.
  • Using a rubber spatula, stir constantly, by folding the eggs and constantly scraping the bottom. Don't whisk.
  • After 30 seconds on the heat, remove the pan from the heat and continue stirring for 10 seconds. Place back on the heat for another 30 seconds, then remove from heat and stir for another 10 seconds or so. Keep repeating for about 3 minutes, or until eggs are soft and wet but cooked through.
  • Remove from the heat and stir in the yogurt, then season with salt and pepper. Garnish with chopped chives, fresh thyme, or green onion if desired and serve immediately.

Notes

Recipe adapted from Gordon Ramsay
Keyword eggs
 

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Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

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Comments

  1. Jeannette says

    January 7, 2020 at 12:34 pm

    5 stars
    Oh, I’ve tried this and they are DIVINE! So velvety smooth and deliciously buttery!

    Reply
    • Farah Abumaizar says

      January 7, 2020 at 12:35 pm

      Ridiculously good right! Eggs completely transformed

      Reply
  2. Angela Allison says

    January 7, 2020 at 3:56 pm

    5 stars
    This is the PERFECT way to make eggs! Turns out perfect every time. Thanks so much for sharing this awesome technique!

    Reply
    • Farah Abumaizar says

      January 7, 2020 at 6:01 pm

      Thanks Angela! It’s my pleasure

      Reply
  3. Katherine says

    January 7, 2020 at 4:21 pm

    5 stars
    Adding yogurt is a genius idea (thanks Gordon!). I can’t wait to try scrambled eggs this way.

    Reply
    • Farah Abumaizar says

      January 7, 2020 at 6:01 pm

      He’s a little fancier and adds creme fraiche, but yogurt DEF does the trick! Thanks Katherine!

      Reply
  4. Dannii says

    January 7, 2020 at 4:37 pm

    That’s a great tip about putting it on and off the head. And adding yoghurt. I will have to try these.

    Reply
    • Farah Abumaizar says

      January 7, 2020 at 6:01 pm

      Hope you like them!!!❤️

      Reply
  5. Joe says

    August 31, 2020 at 1:22 pm

    5 stars
    What is a good non stick saucepan to use for this technique?

    Reply
    • Farah Abumaizar says

      September 1, 2020 at 5:23 pm

      I use a Wolfgang puck brand , I know tefol, Nordic ware and cuisineart are all highly recommended!

      Reply
      • Joe says

        September 2, 2020 at 2:03 am

        Amazing thank you!!

        Reply

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Farah Abu Maizar | Food Lover
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Ingredients:
For the rice:
1/4 cup vegetable or canola oil
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1/2 tsp turmeric powder
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1 tsp cumin powder
1/2 tsp paprika powder
big pinch salt and pepper

To garnish:
Toasted almond slivers
Chopped parsley

Method:
For the rice:
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For the fish:
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Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
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INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
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1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
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Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
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