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Scrambled Eggs
Gordon Ramsay's method. Creamy, silky, life-changing.
Ingredients
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- 6 eggs
- 3 tbsp butter, cubed
- 1 tbsp crème fraîche (or sour cream)
- Salt and pepper
- Fresh chives, chopped (optional)
Instructions
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- Crack eggs directly into a COLD nonstick saucepan. Add butter. Don't whisk yet.
- Place pan over medium heat. Start stirring continuously with a rubber spatula, breaking up the yolks and combining with whites.
- As eggs start to thicken, pull pan OFF the heat. Keep stirring for 20 seconds.
- Return to heat. Stir constantly. When eggs start to form curds again, pull OFF heat again. Keep stirring.
- Repeat this on/off process 3-4 times over about . The eggs should be soft and slightly underdone.
- When almost done but still slightly wet, remove from heat completely. Stir in crème fraîche—this stops the cooking.
- Season with salt and pepper NOW (not before—early salt makes eggs watery).
- Serve immediately topped with chives. Don't let them sit.
Notes
- COLD pan start: This lets eggs cook slowly and evenly from the beginning.
- ON/OFF the heat: This prevents overcooking. The pan stays hot even off the burner.
- Remove while still wet: Carryover heat finishes them. If they look done in the pan, they're overdone on the plate.
- Season LAST: Salt draws moisture from eggs. Season after cooking for best texture.
- Crème fraîche: Adds creaminess AND stops cooking. Sour cream works too.
Gordon Ramsay's method