Gordon Ramsay Scrambled Eggs Recipe
The Gordon Ramsay Scrambled Eggs Recipe transforms ordinary eggs into restaurant-quality perfection.
Equipment
- Non-stick pan or heavy-bottomed saucepan
- Rubber spatula or wooden spoon
- Whisk
- Small bowl
- Serving plates
Ingredients
- 6 large fresh eggs
- 2 tablespoons butter
- 2 tablespoons crème fraîche
- Salt to taste
- Black pepper to taste
- Fresh chives for garnish
Instructions
- Crack eggs into bowl.
- Whisk eggs until completely smooth.
- Heat pan on medium-low heat.
- Add one tablespoon butter to pan.
- Pour whisked eggs into heated pan.
- Stir constantly with rubber spatula.
- Keep stirring for two minutes continuously.
- Remove pan from heat briefly.
- Add remaining butter while stirring.
- Return to heat and continue stirring.
- Add crème fraîche when eggs thicken.
- Season with salt and pepper.
- Remove from heat when still slightly wet.
- Garnish with fresh chopped chives.
Notes
- Use room temperature eggs for better mixing
- Never stop stirring during the cooking process
- Low heat prevents eggs from becoming rubbery
- Remove from heat while eggs look slightly underdone
- Crème fraîche adds richness and stops cooking
- Fresh herbs elevate the final presentation