Gordon Ramsay's Silky Scrambled Eggs
Gordon Ramsay's Silky Scrambled Eggs
Ingredients
- 8 large eggs
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 2 tablespoons creme fraiche
- 2 tablespoons chives, finely chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 4 slices toast, for serving
Instructions
- 1
Crack the eggs into a cold, heavy-bottomed non-stick saucepan. Do not season them yet. Add the cold butter cubes to the pan.
⏱️ 1 min
- 2
Place the saucepan over medium-high heat. Immediately begin stirring the eggs vigorously with a rubber spatula, scraping the bottom and sides of the pan constantly. This continuous stirring is key to achieving a silky texture.
⏱️ 2 min
- 3
Continue stirring for about 30 seconds to 1 minute, until the eggs start to set slightly around the edges and form small, soft curds. As soon as this happens, remove the pan from the heat, but continue stirring for another 10-15 seconds to prevent overcooking.
⏱️ 1 min - 4
Return the pan to the heat and continue stirring for another 30 seconds to 1 minute, until the eggs are still very soft and creamy, but starting to thicken further. Repeat the process of taking the pan off and on the heat, stirring continuously, for a total of 3-4 cycles. This intermittent cooking prevents the eggs from drying out and creates the signature silky texture.
⏱️ 4 min
- 5
When the eggs are still slightly wet and glossy, but no longer runny, remove them from the heat for the final time. Immediately stir in the creme fraiche, salt, and black pepper. The creme fraiche stops the cooking process and adds an extra layer of richness and creaminess.
⏱️ 1 min
- 6
Stir in the finely chopped chives. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 7
Serve immediately on warm toast. The eggs should be soft, creamy, and slightly runny.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gordon Ramsay's Silky Scrambled Eggs
Ingredients
- 8 large eggs
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 2 tablespoons creme fraiche
- 2 tablespoons chives, finely chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 4 slices toast, for serving
Instructions
- 1
Crack the eggs into a cold, heavy-bottomed non-stick saucepan. Do not season them yet. Add the cold butter cubes to the pan.
⏱️ 1 min - 2
Place the saucepan over medium-high heat. Immediately begin stirring the eggs vigorously with a rubber spatula, scraping the bottom and sides of the pan constantly. This continuous stirring is key to achieving a silky texture.
⏱️ 2 min - 3
Continue stirring for about 30 seconds to 1 minute, until the eggs start to set slightly around the edges and form small, soft curds. As soon as this happens, remove the pan from the heat, but continue stirring for another 10-15 seconds to prevent overcooking.
⏱️ 1 min - 4
Return the pan to the heat and continue stirring for another 30 seconds to 1 minute, until the eggs are still very soft and creamy, but starting to thicken further. Repeat the process of taking the pan off and on the heat, stirring continuously, for a total of 3-4 cycles. This intermittent cooking prevents the eggs from drying out and creates the signature silky texture.
⏱️ 4 min - 5
When the eggs are still slightly wet and glossy, but no longer runny, remove them from the heat for the final time. Immediately stir in the creme fraiche, salt, and black pepper. The creme fraiche stops the cooking process and adds an extra layer of richness and creaminess.
⏱️ 1 min - 6
Stir in the finely chopped chives. Taste and adjust seasoning if necessary.
⏱️ 1 min - 7
Serve immediately on warm toast. The eggs should be soft, creamy, and slightly runny.
⏱️ 1 min