Breakfast & Brunch > Eggs > Classic Egg Preparations > Scrambled Eggs Recipe

Gordon Ramsay Style Creamy Scrambled Eggs

Recreate Gordon Ramsay's famous creamy scrambled eggs with this detailed recipe. Learn the secret to achieving a luxurious, almost custard-like texture.

Prep Time
2 minutes
Cook Time
8 minutes
Servings
1
Ingredients
  • 3 Large Eggs
  • 1 tablespoon Crème Fraîche
  • 1 tablespoon Butter
  • to taste Salt
  • to taste White Pepper
  • 1 tablespoon Fresh Chives, chopped
  • 2 slices Optional: Toasted Sourdough Bread

Combine Eggs and Butter

In a cold saucepan, add the eggs and butter. Ensure the saucepan is off the heat before adding the ingredients. This gradual cooking process is key to achieving the creamy texture.

Gentle Heat, Constant Stirring

Place the saucepan over medium-low heat. Immediately begin stirring constantly with a spatula, making sure to scrape the bottom and sides of the pan to prevent sticking. This constant motion is crucial.

Heat On, Heat Off Technique

Continue cooking and stirring for approximately 3 minutes, then remove the saucepan from the heat for about 30 seconds. This heat-on, heat-off method prevents the eggs from cooking too quickly and becoming rubbery.

Repeat the Process

Return the saucepan to the heat and continue stirring for another 3 minutes. Then, remove from the heat again for 30 seconds. Repeat this process a few times until the eggs start to thicken and resemble a custard.

Add Crème Fraîche

Remove the saucepan from the heat and stir in the crème fraîche, salt, and white pepper. The crème fraîche adds richness and helps to stop the cooking process.

Final Touches and Serving

Stir in the chopped chives. Serve the scrambled eggs immediately on toasted sourdough bread, if desired. The eggs should be incredibly creamy and decadent.

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FAQ

  • Why do I cook the eggs in a cold pan to start?

    Starting with a cold pan allows for a more gradual cooking process, preventing the eggs from curdling too quickly and ensuring a creamy texture.
  • Can I use heavy cream instead of crème fraîche?

    While crème fraîche is preferred for its tanginess and thickness, you can use heavy cream as a substitute. However, the final result may not be quite as rich.
  • Is it important to use white pepper?

    White pepper provides a subtle heat without the visible black specks. Black pepper can be used, but white pepper is preferred for aesthetic reasons.