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.
Want to Learn More About Cooking?
With the Annual MasterClass Membership, you can become a better chef. Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and other world-class chefs teach exclusive video lessons to members.
Equipment You Need For Gordon Ramsay’s Scrambled Eggs
- Before adding the eggs to the pan, crack them into a large mixing bowl.
- Saucepan: You’ll need a saucepan to cook the eggs. You can also use a non-stick skillet or cast-iron skillet for scrambled eggs.
- Spatula: Scramble the eggs in the pan with a spatula. A plastic spatula is preferable to a wooden spatula.
- Spoon: To add creme fraiche to the pan with eggs, you’ll need a spoon.
- Knife: To garnish scrambled eggs, use any sharp kitchen knife to chop chives.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.
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 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 must keep stirring. After 10 seconds, you must place the deep sauté pan back on the heat. Keep repeating this process for 3 minutes.
Step 6. Now, start the season of 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 his 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 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 them in your ingredients; however, scrambled eggs are most excellent when they have the right texture!
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.
Salsa (Mexican cuisine)
Salt and pepper
Chicken fried steak
Bread Street Kitchen
Hell’s Kitchen (American TV series)
Cookware and bakeware
Chicken as food
Rib eye steak
Trial and error
Egg as food
West Side (Manhattan)