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Gordon Ramsay Scrambled Eggs Recipe

Gordon Ramsay Scrambled Eggs Recipe

Soft, creamy scrambled eggs made with gentle heat control for a rich, custard-like texture. This recipe is perfect for a quick breakfast or slow weekend brunch. Every bite is buttery, silky, and restaurant-style at home.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 2
Course: Breakfast
Cuisine: british, French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs fresh preferred
  • 1 tablespoon butter
  • 1 tablespoon sour cream or crème fraîche optional, for creaminess
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons chives finely chopped

Equipment

  • Non-stick skillet
  • Silicone spatula
  • Stove

Method
 

  1. Crack eggs directly into a cold non-stick skillet and add butter. Place on medium heat and start stirring immediately. Eggs should look loose and runny at first.
  2. Stir constantly with a silicone spatula, scraping the bottom and sides so nothing sticks or burns.
  3. Once soft curds begin to form, remove pan from heat for 10 seconds. Eggs should look slightly thicker but still glossy.
  4. Return pan to heat for 20–30 seconds, then remove again. Repeat this on-off heat cycle for about 4–5 minutes.
  5. Continue stirring until eggs become soft, creamy folds. They should look slightly undercooked but smooth and rich.
  6. Remove from heat completely and add salt, pepper, and sour cream or crème fraîche. Mix gently to stop cooking.
  7. Fold in fresh chives for flavor and color. Eggs should be soft, shiny, and custard-like.
  8. Serve immediately on toast or English muffins while warm.

Notes

Use low and controlled heat to avoid rubbery eggs.
Always salt at the end to keep texture soft and creamy.
Remove eggs slightly early—they finish cooking off heat.