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Gordon Ramsay Scrambled Eggs

These **Gordon Ramsay-style scrambled eggs** are **rich, creamy, and incredibly soft** with a **silky texture that melts in your mouth**.
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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**.