These Gordon Ramsay-style scrambled eggs are rich, creamy, and incredibly soft with a silky texture that melts in your mouth. Unlike traditional scrambled eggs, Ramsay’s method involves constant stirring over low heat to create luxurious, custard-like eggs that are both light and flavorful.
The secret? Cooking over low heat, removing from heat intermittently, and finishing with butter and crème fraîche for the perfect consistency. Serve these eggs with toasted sourdough, smoked salmon, or sautéed mushrooms for a restaurant-quality breakfast!
Kitchen Equipment Needed
- Nonstick saucepan or small skillet
- Heatproof spatula or wooden spoon
- Mixing bowl
- Measuring cups and spoons
Ingredients Overview
- Eggs: Use fresh, high-quality eggs for the best flavor and texture.
- Butter: Adds richness and creaminess to the eggs.
- Crème Fraîche: Balances the heat and creates a silky smooth texture.
- Salt & Pepper: Seasoning enhances the natural egg flavor.
- Chives (Optional): Adds a mild onion-like freshness for garnish.
Ingredients (Serves 2)
- 6 large eggs
- 1 tablespoon unsalted butter
- 1 tablespoon crème fraîche (or sour cream)
- Salt and freshly ground black pepper (to taste)
- Chopped fresh chives (for garnish, optional)
- 2 slices of toasted sourdough or brioche
Directions
Step 1: Crack & Prepare the Eggs
Crack 6 eggs directly into a cold saucepan. Add butter but do not season with salt yet.
Step 2: Cook Over Low Heat
Place the saucepan over medium-low heat. Stir the eggs continuously with a spatula, making sure to scrape the bottom and sides of the pan.
Step 3: Remove From Heat & Stir
After about 30 seconds, remove the pan from the heat while still stirring. Let it rest for 10-15 seconds, then return it to the heat. Repeat this process 3-4 times until the eggs are soft and creamy.
Step 4: Add Crème Fraîche
Once the eggs are almost set but still slightly runny, remove them from the heat and stir in the crème fraîche. This will stop the cooking process and add a smooth, velvety texture.
Step 5: Season & Serve
Season with salt and pepper to taste. Garnish with chopped chives and serve immediately on toasted sourdough or brioche.
Prep Time
2 minutes
Cook Time
3-4 minutes
Total Time
6 minutes
Nutrition (per serving, ~2 servings)
- Calories: ~220
- Fat: ~18g
- Carbohydrates: ~2g
- Protein: ~14g
Expert Tips
- Don’t Pre-Whisk the Eggs: Crack them directly into the pan for the best texture.
- Avoid High Heat: Slow cooking prevents overcooking and ensures a soft, custard-like texture.
- Butter is Key: It gives the eggs their signature richness.
FAQs
Can I use sour cream instead of crème fraîche?
Yes! Sour cream is a great substitute for a similar creamy texture.
Why shouldn’t I season eggs before cooking?
Salt can break down proteins and create a watery texture, so it’s best added at the end.
Can I store scrambled eggs for later?
It’s best to eat them fresh, but if needed, store in an airtight container and reheat gently over low heat.
Storing & Reheating
- Storing: Keep in an airtight container in the fridge for up to 1 day.
- Reheating: Warm over low heat, stirring frequently to maintain the creamy texture.
Substitutions & Variations
- Dairy-Free Version: Use olive oil instead of butter and omit crème fraîche.
- Extra Creamy Eggs: Add a splash of heavy cream for more richness.
- Spicy Twist: Top with chili flakes or a drizzle of hot sauce.
Gordon Ramsay Scrambled Eggs
Equipment
- - Nonstick saucepan or small skillet
- - Heatproof spatula or wooden spoon
- - Mixing bowl
- Measuring cups and spoons
Ingredients
- - 6 large eggs
- - 1 tablespoon unsalted butter
- - 1 tablespoon crème fraîche or sour cream
- - Salt and freshly ground black pepper to taste
- - Chopped fresh chives for garnish, optional
- - 2 slices of toasted sourdough or brioche
Instructions
- #### **Step 1: Crack & Prepare the Eggs**
- Crack **6 eggs directly into a cold saucepan**. Add **butter** but do **not** season with salt yet.
- #### **Step 2: Cook Over Low Heat**
- Place the saucepan over **medium-low heat**. Stir the eggs **continuously with a spatula**, making sure to scrape the bottom and sides of the pan.
- #### **Step 3: Remove From Heat & Stir**
- After about **30 seconds**, remove the pan from the heat while still stirring. Let it rest for **10-15 seconds**, then return it to the heat. Repeat this process **3-4 times** until the eggs are **soft and creamy**.
- #### **Step 4: Add Crème Fraîche**
- Once the eggs are almost set but still slightly runny, remove them from the heat and stir in the **crème fraîche**. This will stop the cooking process and add a smooth, velvety texture.
- #### **Step 5: Season & Serve**
- Season with **salt and pepper** to taste. Garnish with **chopped chives** and serve immediately on **toasted sourdough or brioche**.
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