Gordon Ramsay Scrambled Eggs (Foolproof! 4 Min)
I am totally hooked on Gordon Ramsay scrambled eggs. Creamy, silky, custardy, perfectly cooked every time in just 4 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.
If you like your eggs dry and on the rubbery side, this recipe is not for you. No judging 🙂
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.
What to expect
The technique is very simple and no special equipment is needed. All you need is one non-stick skillet and a silicone spatula. No whisk, no extra bowl.
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 as you would with typical scrambled eggs.
You will have to pay attention for a full 3 minutes, but I promise you will be rewarded with the best scrambled eggs ever. No watery, rubbery eggs. Breakfast is on the table in 5-6 minutes (with toast).
It’s easy to scale the recipe for 2, 4, 6 eggs or more. See the recipe notes.
Best part? The eggs have the most wonderful light, creamy, silky texture. Wickedly good.
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!
Ingredients – tailored to your taste
Eggs: Use cold fresh eggs. Check the FAQs 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, plain yogurt 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.
Variations
- Add-ins:
- Sauté other veggies like chopped mushrooms, jalapeno or bell peppers before you cook the eggs (or in a separate pan). Set them aside and mix them in at the very end.
- Incorporate cheese at the end of cooking such as gruyère or boursin.
- Garnish with extra chives, other fresh herbs, olives, sundried tomatoes, chopped pitted olives, crumbled feta or goat cheese, or some freshly grated Parmesan cheese or shavings.
Step by step technique
Tips
- 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, yogurt 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 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.
Chef Ramsay also likes to sauté whole large mushrooms and vine tomatoes to serve with the eggs. He does this in a separate pan. Here are a few more sides to serve with your eggs if you want a more complete meal:
- Bacon, ham or sausage
- Fresh cut-up fruit or berries
- Homemade Montreal bagels (the best!)
- Sliced or cherry tomatoes and avocado slices
- Lox and bagels
- A bowl of yogurt with fruit
- A bowl of instant pot oatmeal with fruit
- Moist banana bread or banana blueberry muffins
Egg FAQs
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.
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.
Other breakfast recipes with eggs
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!
Gordon Ramsay Scrambled Eggs
Ingredients
- 6 fresh eggs cold
- 1 tablespoon sour cream – optional but good! (or crème fraîche, yogurt or cold butter)
- kosher or sea salt, black pepper
- 2 tablespoons finely chopped chives
Instructions
- 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.
Recipe Notes
- 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 (jalapeno or sweet). Set them aside and mix them in at the end (or spoon over eggs).
- Add in grated gruyère or boursin at the end of cooking.
- Other sides: English muffins, thick slice of sourdough bread, bacon, sausage, ham, pancetta, fresh fruit, berries, yogurt, salsa, cherry tomatoes and avocado slices.
- Garnish eggs with extra chives, parsley or freshly grated or shaved Parmesan cheese, feta, goat cheese, chopped olives, sundried tomatoes, chili crisp or chili flakes (for heat).
- 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
GORDON IS THE GOAT
For sure! Huge expertise and talent.
Fantastic! Prepared this recipe to the letter. Next time, I’ll experiment a bit with chives, dill, etc. at the end. I’ll never prepare scrambled eggs any other way. Thanks for this recipe.
My thoughts exactly! Since I learned this technique, it’s the only way I make scrambled eggs now. Thanks so much for taking the time to leave a comment.
Oh my! I will never be able to make eggs any other way. Sumptious! Simply sumptious!
Since I learned this technique, I never make them any other way either. Glad you loved them. Thanks so much for taking the time to leave a comment Virginia. Much appreciated!
Hello! I just came across your page while looking for Gordon Ramsay’s recipe. I like how you note how to adapt it for 1 or 2 servings as well. Have you tried to make it in larger amounts, for instance, for a group of 8 or 10 servings? Would the ratios/outcome be the same or would you suggest doing it as multiple smaller batches? Thank you!
Hi Casey, I’ve made the recipe for 7, but the ratios should be the same – just scaled to the number you need. I would make the eggs all together if you have a larger nonstick skillet. It will take a little longer, depending on the size of the pan, but just keep going back and forth on and off the heat until you get the consistency you like. Have everything ready by the stove. Good luck!
Absolutely AMAZING!!! Some of the best scrambled eggs I have ever had. Will most definitely be saving this as one of my all time favorite recipes!
So glad you liked them Emma! We love them too. Thanks for posting a comment. 🙂