Imported from TikTok
Gordon Ramsay’s Perfect Scrambled Eggs
Soft, light, and fluffy scrambled eggs cooked gently by alternating between the heat and no heat. Butter, crème fraîche, and fresh chives add richness while keeping the eggs creamy and delicately seasoned.
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Ingredients
- 6 whole eggs (Crack directly into the cold pan; do not whisk beforehand.)
- butter (A couple of knobs, added to the pan; amount not specified.)
- crème fraîche (A little touch, folded in to cool the eggs and prevent overcooking; amount not specified.)
- seasoning (Season lightly after adding the crème fraîche; the specific seasoning is not stated.)
- fresh chives (Chopped; fold through the eggs and sprinkle on top. Amount not specified.)
Steps
- 1
Place a nonstick pan on the work surface while it is still cold. Crack the six whole eggs directly into the pan rather than whisking them in a bowl first.
- 2
Add a couple of knobs of butter to the cold pan, then place the pan on the stove and turn on the heat. Keep a spatula or plastic scraper ready.
- 3
Begin stirring the eggs continuously, breaking them up with the spatula or scraper. Wipe around the sides and bottom of the pan, bringing the cooked egg back into the mixture so none remains stuck to the pan.
- 4
After about 60 seconds on the heat, remove the pan from the stove. Clean down the sides of the pan and whisk the egg back into the mixture.
- 5
Keep the pan off the heat for about 30 seconds, using the residual heat while continuing to fold the eggs and clean the sides of the pan.
- 6
Return the pan to the heat, turn the gas down, and continue whisking until the eggs cook quickly but remain light and fluffy.
- 7
Remove the pan from the heat and fold the eggs together. Add a little crème fraîche and fold it through; it cools the eggs and helps stop them from overcooking.
- 8
Season the eggs lightly while the gas is off. Use the residual heat in the pan, but do not continue cooking over a live flame.
- 9
Add the chopped chives, folding them through the eggs. Sprinkle additional chopped chives on top, if desired, and serve while the eggs are light and fluffy.
Notes
The source does not specify the exact amounts of butter, crème fraîche, seasoning, or chives. The key technique is alternating on and off the heat and continuously working the eggs to prevent them from overcooking. The source also does not identify the seasoning used.
Nutrition per serving
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