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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
Prep Time 5 mins
Cook Time 3 mins
Course Breakfast
Cuisine American
Servings 4 people
Calories 136 kcal


  • 6 eggs, cold
  • 1 big tbsp butter (15-20 g)
  • 1 tbsp 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.


Recipe adapted from Gordon Ramsay
Keyword eggs