Gordon Ramsay Scrambled Eggs Recipe (2022)


Before you can start perfecting this Gordon Ramsay scrambled eggs recipe, you need to forget everything you’ve ever learned about scrambling an egg. Stop losing half of your eggs to the bottom of the pan with Chef Ramsay’s foolproof scrambling egg technique. No salt before cooking, no whisking in a bowl.

Gordon adds half a tablespoon of sour cream (crème fraîche) at the end of making scrambled eggs to help cool them down and prevent

It will prevent the eggs from overcooking, resulting in creamier scrambled eggs that are not dry and rubbery. The eggs are cracked directly into the saucepan 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 cooking two or three eggs.

Check out Gordon’s eggs Benedicts recipe.

What Does Gordon Ramsay Put In His Scrambled Eggs?

Ramsay adds crème fraîche, salt, pepper, and chives for extra flair and serves the eggs drizzled with olive oil on toast. A custardy, velvety scramble filled with flavor. A simple scrambled egg 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 adding seasoning and serving.

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 and add the butter.

Step 3. Make sure you are not scraping the bottom of the deep sauté pan. Stirring continuously with a rubber spatula, don’t whisk it.

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 repeating 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

  • Don’t whisk the eggs right into the pan; instead, crack them right into the pan. Don’t whisk them before cooking them.
  • Once you add the eggs to the pan, stir continuously so that the eggs cook evenly.
  • To keep the eggs from getting overcooked, add something like a spoonful of sour cream (crème fraîche), butter, or an oz. of heavy cream to the egg mixture once you’ve removed them from the heat; as a bonus, this will make them creamy.

How Long Does Gordon Cook Scrambled Eggs?

Gordon Ramsay’s technique for cooking scrambled eggs takes about four minutes. You want to cook the eggs lightly for fluffy scrambled eggs, because scrambled eggs can turn rubbery on high heat.

Instead of slowly cooking the scrambled eggs on low heat, Gordon prepares his eggs on medium heat. As soon as he sees the egg curds starting to get thick, Gordon 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 to medium heat for an 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.

Adding salt to scrambled raw eggs will cause the eggs to start breaking down before you even start cooking them. Wait to season them until you have 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:

Serve 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 will be “light and fluffy,” “soft and rich” if you keep to his meticulous coaching. You don’t need to add the chives if you don’t like them; you can mix in your ingredients; however, scrambled eggs are most excellent when the texture is 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. Adding mike to scrambled eggs dilutes the flavor, producing rubbery, colorless scrambled eggs 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 possible for flavor, retain their shape, and be silky, moist, curls of cooked egg.


Gordon Ramsay Scrambled Eggs

4 from 3 votes
Course: BreakfastCuisine: American
Servings

4

servings
Prep time

5

minutes
Cooking time

6

minutes

Gordon Ramsay guarantees his eggs scrambled are “light and fluffy,” “soft and rich” if you keep to his meticulous coaching.

Ingredients

  • 8 Cage-Free Whole Cold eggs

  • 4 tsp. Butter

  • 1 tsp. Salt to Taste

  • 1 tsp. Fresh Ground pepper

  • 1 tsp. Sour Cream (crème fraîche)

  • 2 Tbsp. Chopped Chives for garnish

Directions

  • Crack Whole Cold eggs into a deep sauté pan.
  • Make smaller batches of 2-to-1 eggs-to-butter percentage
  • Place the pan on high heat and add the butter.
  • Stirring continuously with a rubber spatula, don’t whisk; you need to make sure you are scraping the bottom of the deep sauté pan.
  • 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 repeating this process for 3 minutes.
  • Now you start to season the eggs lightly at the last minute of cooking. For an additional creamy texture, mix in 1 tsp. of sour cream (crème fraîche).
  • Plate eggs and top with garnish chopped chives.

Recipe Video

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

Gordon Ramsay Egg Recipes

    John Siracusa

    Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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