I am totally hooked on Gordon Ramsay scrambled eggs. Creamy, silky, custardy, perfectly cooked every time in just 3 minutes. He absolutely nailed the technique.
I thought I knew how to make scrambled eggs. Nope. There is no comparison. Make them once and you will be a convert.
The technique is actually very simple. All you need is a non-stick skillet and a rubber spatula, not a whisk.
You will be stirring, not whisking. You will not be mixing anything with your eggs before or during cooking. And you will not be cooking them over low heat.
You will have to pay attention for the full 3 minutes, but I promise you will be rewarded with the best scrambled eggs ever. No watery, rubbery eggs.
We’ll be sticking to a few simple ingredients for this recipe, but as always, you can- jazz them up and adapt them to your preferences.
If you like your eggs dry and on the rubbery side, this recipe is not for you. No judging 🙂
Here’s the Gordon Ramsay technique in a nutshell:
- The start: Place cold eggs and butter in a pan, heat on medium-high heat and stir for 30 seconds.
- The cook: Remove pan from heat. Keep stirring for 10 seconds. Place back on burner. Repeat 3-4 times (on and off heat) until eggs are almost cooked – total of 3 minutes.
- The finish: Stir in a dab of sour cream or crème fraîche, chives, salt and pepper. Then serve your perfect scrambled eggs!
Why make scrambled eggs this way
- No special equipment is needed. Just one pan on the stove top.
- It’s easy to scale the recipe for 2, 4, 6 eggs or more. See the recipe notes.
- Breakfast is on the table in 5-6 minutes (with toast).
- Best part? The eggs have the most wonderful light, creamy, silky texture. Wickedly good.
Ingredients – tailored to your taste
Eggs: Use cold fresh eggs. Check the FAQ for which eggs are best to buy (there are so many confusing labels).
Butter: Unsalted butter is best, but I use whatever I have on hand (not margarine).
Sour cream: This is used to cool down the eggs at the end to stop the cooking process and make an extra creamy texture. Substitute with crème fraîche, heavy cream or cold butter if you prefer.
Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs.
Chives: Add lovely flavor and color. Substitute with finely chopped green onions or fresh herbs like tarragon, parsley, dill or thyme.
Add-ins: Sauté other veggies before you cook the eggs (or in a separate pan). Set them aside and mix them in at the end. Chef Ramsay likes to sauté whole large mushrooms and vine tomatoes to serve with the eggs. He does this in a separate pan. Garnish with extra chives or some freshly grated Parmesan cheese.
Easy technique step by step
- Stir, don’t whisk the eggs
- If you’re making smaller batches with only 2-3 eggs, you will need a little less cooking time unless your pan is quite small.
- Add seasoning at the END, not while cooking. This prevents watery eggs.
- For extra creaminess (optional), add a little bit of sour cream or cold butter at the end. The coolness also helps stop the cooking process and prevent overcooked eggs.
How to serve scrambled eggs
Eggs are one of the most versatile foods. Chef Gordon Ramsay likes likes to serve his perfect creamy scrambled eggs on a thick piece of sourdough bread. I prefer a toasted buttered English muffin. Another option is to tuck the eggs into a warm tortilla with some salsa. Or drizzle them with a bit of fresh pesto.
Here’s a few good sides to serve with your eggs if you want a more complete meal:
- Bacon, ham or sausage
- Fresh cut up fruit or berries
- Sliced or cherry tomatoes and avocado
- A bowl of yogurt with fruit
- Lox (smoked salmon) and a bagel
According to Food and Nutrition, conventional eggs are perfectly fine. If you don’t eat fish or plant sources like flax or chia seeds, then Omega-3-enriched eggs might be a healthier choice.
The labels cage-free, kosher, vegetarian, fertile, hormone free, antibiotic free, natural, farm fresh, free-roaming are not legally defined and generally voluntary. They are used for marketing eggs and there is no way to be sure what they really mean. Here’s a good article on The Best Eggs To Buy by Livestrong
Brown and white eggs are identical except for their color. All eggs are nutritionally similar, regardless of their size, grade or color according the Healthline.
These eggs are best eaten fresh, straight from the skillet. If they have cooled while you’re waiting for late risers or your bread to toast, warm them for 20-30 seconds in the microwave on medium heat.
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Gordon Ramsay Scrambled Eggs
- 6 fresh eggs cold
- 1 tablespoon sour cream – optional (or crème fraîche or cold butter)
- kosher or sea salt, black pepper
- 2 tablespoons finely chopped chives
- If you are serving the eggs on toast, start your toast now.
- START EGGS: Crack 6 eggs into a deep saucepan or nonstick skillet (cast-iron is fine). Add 1 tablespoon butter. Turn heat on stove to medium-high heat. Start stirring the eggs with a rubber spatula (not a whisk).
- 3-MINUTE COOK: In about a minute, while stirring continuously, the eggs will start forming curls. Be sure to scrape the bottom of the pan as you go. Remove pan from heat for 10 seconds. Keep stirring. Place pan back on heat for 30 seconds. Keep stirring. Repeat – off heat 10 seconds, on heat 30 seconds – until eggs are almost cooked. Cook for a total of 3 minutes or a few extra seconds if you like your eggs more done. Don't overcook. (You may need a bit less time with fewer eggs and more time with more eggs). Remove pan from heat. Eggs will still look slightly wet, but they will finish cooking in the pan off the heat.
- FINISH: Add chives, sour cream (if using) and sprinkle lightly with salt and pepper. Slide eggs onto toast if you like and serve. Garnish with extra chives.
- Substitute for chives: finely chopped green onions or fresh herbs like dill, tarragon, parsley or thyme.
- Garnish and sides:
- Sauté veggies before you cook the eggs or in a separate pan e.g. diced onions, mushrooms, peppers. Set them aside and mix them in at the end (or spoon over eggs).
- Chef Ramsay likes to sauté whole mushrooms and vine tomatoes to serve with the eggs. He does this in a separate pan.
- Other sides: English muffins, thick slice of sourdough bread (Ramsay’s choice), bacon, sausage, ham, fresh fruit, berries, yogurt, salsa, cherry tomatoes and avocado slices.
- Garnish eggs with extra chives, parsley or freshly grated Parmesan cheese.
- Ingredients for different serving sizes:
- 2 eggs – 1 teaspoon butter – 1 teaspoon sour cream – 2 teaspoons chives – 1/4 teaspoon kosher salt or less (for one person)
- 4 eggs – 2 teaspoons butter – 2 teaspoons sour cream – 4 teaspoons chives – 1/2 teaspoon salt or less (for 2 people).
- Make ahead: These eggs are best eaten fresh, straight from the skillet. If they have cooled while you’re waiting for late risers or your bread to toast, warm them for 20-30 seconds in the microwave on medium heat