British
Gordon Ramsay Scrambled Eggs
Ramsay's famous soft, custardy scrambled eggs cooked using his on-and-off-the-heat method with cold butter and a finishing spoon of creme fraiche. Silky, never overcooked.
7 min
Total time
2
Servings
2 min
Prep
5 min
Cook
beginnerbreakfastvegetariangluten-freehigh-protein
Ingredients
2 servings
- 6 eggs, cold, large
- 30 g butter, cut into cubes
- 15 g creme fraiche
- 1 tbsp chives, finely chopped
- to taste sea salt
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Crack the 6 cold eggs into a cold, deep saucepan. Do not season yet and do not whisk beforehand.
- Step 2.Add the cubed butter to the pan with the eggs, then place over medium-high heat.
- Step 3.Stir constantly with a rubber spatula, scraping the bottom and sides, breaking up the eggs as the butter melts.
- Step 4.After about 30 seconds, lift the pan off the heat and keep stirring for around 10 seconds. Return to the heat and continue. Repeat this on-off cycle.
- Step 5.Keep alternating on and off the heat, stirring continuously, for about 3 minutes total. The eggs will gradually thicken into soft, glossy curds.
- Step 6.When the eggs are thickened but still slightly loose (they will keep cooking off the heat), remove from the heat for the final time.
- Step 7.Season lightly with salt and pepper, then stir in the creme fraiche to stop the cooking and add creaminess.
- Step 8.Spoon immediately onto warm plates or buttered toast and scatter with chopped chives. Serve at once.
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