Gordon Ramsay’s Scrambled Eggs are legendary and are they really that good? Absolutely! We have the recipe and quick video to show you how.

If you want the best ever breakfast, you can’t go past this Gordon Ramsay Scrambled Eggs Recipe. If you loved his fish and chips and his homemade mayonnaise this is another must make and the results will be better than anything from a restaurant.

We had a great response to our post that showed you how to make Poached Eggs perfectly so we know that you’ll be equally excited to learn how to create delicious and fluffy scrambled eggs.

Gordon Ramsay Scrambled Eggs Ingredients

via Gordon Ramsay

  • 6 cold eggs
  • 15g butter
  • Salt and pepper
  • Crème fraîche
  • Chives

Kitchen Notes

Gordon Ramsay serves his scrambled eggs up with seared baby tomatoes (still on the vine) and pan-fried mushrooms. These are cooked prior to the scrambled eggs. which he starts to cook beforehand.

You will also notice in the video that Gordon does not whisk his eggs up separately. This is all done in the pan. It’s an important step and makes all the difference to the end result.

He also recommends a good sourdough bread as a base. The bread is an important element and should be a denser variety.

Gordon Ramsay Scrambled Eggs Youtube

via Gordon Ramsay, Youtube.

Are you ready to learn the secret to the most delicious scrambled eggs ever? Gordon Ramsay has some excellent tips that are no doubt different to the way most make their eggs.

He takes his pan off the heat regularly so to ensure that they don’t overcook. To see him in action, click Play above ^

How To Make Gordon Ramsay Scrambled Eggs

via Gordon Ramsay

Crack 6 cold eggs into a deep saucepan.

Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio.

Put the pan on high heat.

Stir continuously with a rubber spatula—don’t whisk—making sure to scrape the bottom of the pan.

After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.

In the last minute, season the eggs lightly. For an extra creamy texture, stir in 1 tsp of crème fraîche.

Plate and garnish with chopped chives.

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