Before you can start perfecting this Gordon Ramsay scrambled eggs recipe you need to forget everything you’ve ever learned about scrambling an egg. No salt before cooking, no whisking in a bowl. Stop losing half of your egg to the bottom of the pan with Chef Ramsay’s foolproof scrambling egg technique.
Gordon adds half a tablespoon of sour cream (crème fraîche) at the end of making scrambled eggs to help cool them down as well as preventing the eggs from overcooking, resulting in creamier scrambled eggs, not dry and rubbery.
The eggs are cracked directly into the saucepan along with a half-teaspoon of butter. Depending on how many eggs you use, you will use different amounts of butter. You do not need much butter when you are cooking two or three eggs.
What Does Gordon Ramsay Put In His Scrambled Eggs?
For a little extra flair, Ramsay adds cream fraîche, salt, pepper, and chives to the eggs, which he piles on top of toast drizzled with olive oil. The soft scrambled eggs are a velvety custardy delight that is full of flavor, custardy, and velvety.
Chef Ramsay demonstrates his no-fail method that will keep you from losing half your eggs from sticking to the bottom of the pan. A simple Scrambled eggs recipe may seem easy, but there are countless cooking methods other than just moving an egg mixture back and forth in your pan on high heat and then add season and serve.
How to Cook Scrambled Eggs Like Gordon Ramsay
Step 1. Crack Whole Cold eggs into a deep sauté pan. *Note to make smaller batches use a 2-to-1 eggs-to-butter ratio
Step 2. Place the pan on high heat add the butter.
Step 3. Stirring continuously with a rubber spatula, don’t whisk it. Make sure you are not scraping the bottom of the deep sauté pan.
Step 5. Take the pan off the heat, after 30 seconds, but you need to keep stirring. After 10 seconds you need to place the deep sauté pan back on the heat. Keep repeat this process for 3 minutes.
Step 6. Now you start the season the eggs lightly at the last minute of cooking. For an additional creamy texture, mix in 1 tsp. of sour cream (crème fraîche).
Step 7. Plate eggs and top with garnish chopped chives.
Gordon Ramsay Tips for Making Perfect Scrambled Eggs
- Crack the eggs right into the pan, don’t whisk the eggs prior to cooking them.
- Once you add the eggs to the pan, make sure to stir continuously so that the eggs cook evenly.
- To keep the eggs from getting overcooked, add something old like a spoonful of sour cream (crème fraîche), butter, or an oz. of heavy cream to the egg mixture once you’ve removed them off the heat, as and bonus this will make them creamy.
How Long Does Gordon Cook Scrambled Eggs?
Gordon Ramsay’s technique for cooking scrambled eggs is about four minutes. For fluffy scrambled eggs, you want to cook the eggs lightly, because scrambled eggs can turn rubbery on high heat.
Instead of cooking the scrambled eggs on low heat slowly, Gordon prepares his eggs on medium heat, and as soon as he sees the egg curds starting to get thick Gordon then removes the pan off the heat, and for 20 seconds he lets the eggs sit to continue to cook off the heat before returning the eggs back on to medium heat for additional 90 seconds.
When Does Gordon Season he’s Scrambled Eggs?
You don’t want to salt Scrambled eggs ahead of time or your eggs will turn gray
If you add salt to scrambled raw eggs it will cause the eggs to start breaking down before you even start cooking them. Wait till you season them until you removed the eggs from the heat for the last time before adding a touch of kosher salt or coarse sea salt.
How Gordon Serves his Scrambled Eggs
Scrambled eggs are delightful all by themselves, but you can make it a whole meal by serving with:
On a buttered croissant, sourdough bread or toasted brioche with smoked salmon Topped with fresh herbs, like freshly snipped chives or on a warm corn tortilla with a touch of tomatillo salsa with a side of sautéed Campari tomatoes and portobello mushrooms.
Are Gordon Ramsay’s Scrambled Eggs Good?
Gordon Ramsay guarantees his eggs scrambled are “light and fluffy,” “soft and rich” if you keep to his meticulous coaching. You can don’t need to add the chives if you don’t like them, you can simply mix in your own ingredients, however, scrambled eggs are greatest when the texture is just right!
Should You Add Milk to Scrambled Eggs?
If you are in the routine of mixing milk or light cream as you whisk eggs, stop Now! Milk doesn’t make scrambled eggs richer, softer, or stretch out the eggs. What really happens when adding mike to scrambled eggs is dilute the flavor, producing rubbery, colorless, scrambled eggs somewhat comparable to what you would find at Institutional cafeterias.
How Should Scrambled Eggs Look?
Scrambled eggs should look velvety and fluffy. They should be as dry and firm as looked-for for flavor and to retain their shape and should be silky, moist, curls of cooked egg.
Gordon Ramsay Egg Recipes
- Gordon Ramsay Eggs Benedict with Crispy Parma HamHell’s Kitchen Eggs Benedict recipe by Gordon Ramsay. Poached eggs and hollandaise allegedly named after a New York stockbroker who ordered it as a cure for his hangover in the late 1890s, that’s why it has become the world’s most well-known brunch dish. It’s magnificent with smoked salmon or spinach, but I like it best with crisp di Parma prosciutto style Italian ham.
- Gordon Ramsay Scrambled Eggs RecipeBefore you can start perfecting this Gordon Ramsay scrambled eggs recipe you need to forget everything you ever learned about making scrambled eggs. Don’t whisk in a bowl and don’t add salt prior to cooking they’ll turn gray. Chef Ramsay demonstrates his no-fail method that will keep you from losing half your eggs from sticking the bottom of the pan.
- Gordon Ramsay Breakfast Burger (A Brunch Sandwich)Gordon Ramsay Breakfast Brunch burger sandwich is served with an over med-egg on top of an 8 oz beef patty, mild cheddar cheese, caramelized shallots, and crispy bacon on a brioche bun. Gordon Ramsay Michelin star chef explains how to make his breakfast Bruch burger. It turned out extremely tasty with an overwhelming aroma.