Never eat dry, rubbery scrambled eggs again. Gordon Ramsay Style Scrambled Eggs are celebrated worldwide for their luscious, custardy texture achieved by moving the saucepan continuously on and off the burner.
Gordon Ramsay Style Soft Velvety Scrambled Eggs
By Chef Emily Carter
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
Servings
2 servings
Calories
280 kcal
Cuisine
British
Gordon Ramsay Style Soft Velvety Scrambled Eggs
Yield: 2 servings
Silky, creamy scrambled eggs cooked with European butter, taken on and off the heat, finished with crème fraîche and fresh chives. Master hotel-style eggs!
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Crack whole eggs directly into a cold non-stick saucepan. Add cold butter. Do not beat beforehand!
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2
Place pan on medium heat. Stir constantly with a rubber spatula, scraping the bottom and sides.
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3
The Secret: After 60 seconds, take pan off the heat for 30 seconds while stirring continuously. Put back on heat for 30 seconds. Repeat 3-4 times.
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4
As soon as eggs form soft velvety curds, remove from heat completely.
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5
Stir in cold crème fraîche to halt cooking immediately.
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6
Season with salt, pepper, and fresh chives.
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7
Spoon over warm toasted sourdough and serve instantly.
💡 Chef's Insider Tip:
Do not salt eggs before cooking! Pre-salting breaks down egg protein structure, making them watery.
🥗 Nutrition Facts (Per Serving)
280
Calories
16g
Protein
2g
Carbs
24g
Fat
0g
Fiber
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