How To Make The Perfect Scrambled Eggs, According To Gordon Ramsay

Scrambled eggs are the king of the breakfast table – but getting them right is no mean feat. While seemingly an easy dish, it actually takes a lot of skill to cook them well: how long should they be cooked for? On what heat level? With which seasonings? Finally, we have some answers. Gordon Ramsay has shared his secrets for mastering scrambled eggs.

The celebrity chef shared his recipe with HexClad Cookware. ‘The secret of any good scrambled egg is stopping the eggs from overcooking,’ he said. ‘We never whisk our eggs before we cook them as it turns the whole thing grainy.’

According to Ramsay, you’ll need six eggs, alongside butter, chives, creme fraiche and seasoning. He begins by placing six eggs in a saucepan with butter, stirring them for 60 seconds on the heat before – crucially – removing them from the hob for 30 seconds. 

Next, Ramsay recommends cleaning down the side of the pan with the spatula. Then, the secret is to ‘fold everything’ together: putting the eggs on and off the heat, and folding them. The full recipe is below.

Recipe: Gordon Ramsay’s Scrambled Eggs

Ingredients:

• 6 cold eggs
• 15g butter
• Salt and pepper
• Chives
• Creme fraiche

Method:

1. Crack six cold eggs into a deep saucepan.
2. Add the butter to the pan.
3. Put the pan on high heat.
4. Stir the eggs and butter continuously with a rubber spatula – don’t whisk – making sure to scrape the bottom of the pan.
5. After 30 seconds, take the pan off the heat but keep stirring.
6. After about 10 seconds, put back on the heat – repeat for three minutes.
7. In the final minute, season the eggs lightly.
8. For extra creamy texture, stir in one tsp of crème fraîche.
9. Plate and garnish with chopped chives.
10. Serve and enjoy!

Recipe shared with HexClad Cookware.