Gordon Ramsay’s Scrambled Eggs

Gordon Ramsay’s Scrambled Eggs

Scrambled eggs are obviously a kitchen basic: even children can make them. But Gordon Ramsay’s scrambled eggs are on a totally different level. They are rich and creamy while remaining light and fluffy; unlike normal scrambled eggs, they never turn out rubbery and flavorless.

It was actually Cam that introduced me to these eggs. (He’s OBSESSED with Gordon Ramsay; it’s really cute.) I thought he was crazy for putting so much effort into eggs, but it’s totally worth it. Try Gordon Ramsay’s scrambled eggs when you next make breakfast for dinner, and you’ll never go back to mediocre scrambled eggs!



6 Eggs

3 tablespoons butter

1 tablespoon cream or creme fraiche

Salt and pepper



First, crack the cold eggs into a cool saucepan. Add the butter, and stir while they cook on medium heat for 30 seconds. Continue stirring, but take the pan off the heat for 20 seconds. Return the pan to the heat for 30 more seconds, and continue to stir.

Continue moving the pan on and off the heat until the eggs firm up (don’t worry, it won’t take too long). The eggs should still be custardy, but firm.

Finish with the cold cream or creme fraiche, and salt and pepper to taste.

Feel free to add cheese, fresh herbs (as I did), or perhaps even smoked salmon, but these eggs are also beautifully creamy and flavorful on their own. Enjoy!

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