Description
If you’ve ever wondered how celebrity chefs like Gordon Ramsay make such velvety, buttery scrambled eggs, you’re in luck. This Gordon Ramsay-style scrambled eggs recipe delivers the creamiest, richest texture you’ve ever tasted—no dry curds or overcooked bits here. Using just a few ingredients and a simple pan technique, you’ll turn ordinary eggs into a luxurious breakfast.
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Ingredients
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6 large eggs
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3 tbsp unsalted butter
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Salt, to taste
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Freshly ground black pepper, to taste
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1 tbsp crème fraîche or sour cream (optional but recommended)
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Fresh chives, chopped (for garnish)
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Toasted sourdough or rustic bread (for serving)
Instructions
Step 1: Crack & Prep the Eggs
Crack 6 eggs into a cold nonstick saucepan (not preheated).
Add 3 tablespoons of unsalted butter directly to the eggs.
Do not season with salt yet—it’s added at the end to avoid breaking down the eggs too early.
Step 2: Stir Continuously Over Medium-Low Heat
Place the pan on medium-low heat and begin stirring the eggs and butter constantly with a spatula.
Use a folding motion—scraping the bottom and sides of the pan as you go.
As the butter melts, it will emulsify with the eggs, creating a creamy base.
Step 3: On and Off Heat Technique
After about 30 seconds of stirring over heat, lift the pan off the heat and stir for 10–15 seconds.
Return to the heat and stir again.
Repeat this process for about 3–4 minutes, or until the eggs are just starting to thicken but are still slightly runny and soft.
Step 4: Finish with Crème Fraîche & Seasoning
Once the eggs reach a soft, custard-like consistency, remove the pan from the heat completely.
Stir in 1 tablespoon of crème fraîche (or sour cream) for added creaminess and to cool the eggs.
Now season with salt and freshly ground black pepper to taste.
Step 5: Serve Immediately
Spoon the scrambled eggs onto a warm slice of toasted sourdough or rustic bread.
Garnish with chopped fresh chives for a bright, oniony finish.
Serve immediately while hot and luscious.
Notes
Use Cold Pan and Butter – This ensures the eggs heat slowly and emulsify beautifully.
Don’t Whisk First – Crack eggs straight into the pan to preserve texture.
Constant Stirring is Key – This prevents curdling and ensures even cooking.
Season at the End – Salt can break down the egg structure if added too early.
Crème Fraîche is a Game Changer – It adds richness and prevents overcooking.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Cuisine: British / Gourmet Breakfast