Breakfast & Brunch > Eggs > Egg Techniques & Tips > Achieving Creamy Scrambled Eggs

Gordon Ramsay's Creamy Scrambled Eggs

Unlock the secret to Gordon Ramsay's famous creamy scrambled eggs with this detailed recipe. Learn the unconventional technique that emphasizes constant movement and temperature control to achieve a luxurious, custardy texture. This recipe includes creme fraiche and chives for added richness and flavor.

Prep Time
2 minutes
Cook Time
3-5 minutes
Servings
1
Ingredients
  • 3 Large Eggs
  • 1 tablespoon Crème Fraîche
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon, chopped Fresh Chives
  • Pinch Salt
  • Pinch White Pepper

The Cold Start

Place the eggs and butter in a saucepan *before* you turn on the heat. This is crucial for controlling the cooking process.

Constant Motion

Place the saucepan over medium-low heat. Immediately begin stirring the eggs constantly with a heat-resistant spatula. Do not stop stirring! This constant motion prevents the eggs from setting and forming large curds.

Heat On, Heat Off

After about 2-3 minutes, the eggs will start to thicken. Remove the saucepan from the heat *before* the eggs are fully cooked. Continue stirring off the heat for about 30 seconds. This prevents overcooking.

Crème Fraîche Infusion

Return the saucepan to low heat for another 30 seconds, stirring constantly. Remove from the heat again and stir in the crème fraîche, salt, and white pepper. The crème fraîche adds richness and helps stop the cooking process.

Finishing with Flavor

Stir in most of the chopped chives, reserving a small amount for garnish. Serve the scrambled eggs immediately on warm toast or a plate. Garnish with the remaining chives.

← Gordon Ramsay Style Creamy Scrambled Eggs Lemon & Herb Poached Eggs →

FAQ

  • Why start with cold butter and eggs?

    Starting with cold ingredients helps to slow down the cooking process and prevents the eggs from overcooking and becoming rubbery. It allows the butter to emulsify properly with the eggs, creating a smoother, creamier texture.
  • Can I substitute something else for crème fraîche?

    While crème fraîche provides a unique tang and richness, you can substitute it with sour cream or mascarpone cheese. However, the flavor and texture will be slightly different.
  • Why use white pepper instead of black pepper?

    White pepper is often preferred in delicate dishes like scrambled eggs because it provides a subtle peppery flavor without the visible black specks. You can use black pepper if you prefer, but use it sparingly.
  • Is constant stirring really necessary?

    Yes! Constant stirring is essential for achieving the signature creamy texture. It prevents the eggs from setting into solid curds and ensures they cook evenly.