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?
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!
Gordon Ramsay Scrambled Eggs
- 6 eggs, cold
- 1 big tablespoon butter (15-20 g)
- 1 tablespoon yogurt
- salt and pepper to taste
- herbs for garnish, if desired
- 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.
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