Gordon Ramsay Scrambled Eggs (Foolproof Recipe) (2024)

Gordon Ramsay scrambled eggs are made with a foolproof method he swears by.

He cooks them in butter and has a special technique for heating them.

His scrambled eggs are easily the best. They’re light, fluffy, and super yummy, and include chives and sour cream.

It’s impossible not to appreciate their simple perfection. Plus, they take just a few minutes to make, and that’s always a bonus.

So, if you’re interested in making Gordon Ramsay scrambled eggs, stick around. You can’t go wrong with this method.

Gordon Ramsay Scrambled Eggs

There’s really nothing better than buttery, creamy scrambled eggs.

And while I love quick microwave scrambled eggs, Gordon Ramsay makes the creamiest and most buttery eggs of all.

They’re also fluffy, tender, and impossible to resist.

Enjoy them on their own, on toast, or in this yummy croissant breakfast sandwich with bacon and cheese!

They even make a great choice if you’re craving breakfast for dinner!

Ingredients

The ingredient list for these eggs is painfully simple. You can make them with nothing more than eggs and butter. They’re better with a little extra flavor, though, so here’s what to use:

• Eggs. This recipe uses six, but you can adjust the number as needed. Just remember that fewer eggs mean shorter cooking times.
• Butter. A single tablespoon in the pan will make the eggs creamy, buttery, and delicious.
• Chives. Use fresh chives for your eggs for the best flavor. Chop them finely and add as many or as few as you like.
• Sour cream. You can substitute crème fraîche if you prefer.
• Salt and pepper. Just a little extra seasoning is the icing on the cake.

If you want to serve the eggs on toast, you also need bread.

How to Make Gordon Ramsay Scrambled Eggs

1. Start the eggs. Crack the eggs into a nonstick skillet and add a tablespoon of butter. Set the heat to medium and begin stirring the eggs.

Use a rubber spatula instead of a whisk to make it easier to move the eggs.

2. Cook the eggs. Once the eggs start forming curls, keep stirring, scraping the bottom of the pan as you do.

Then, use a 10-seconds-off, 30-seconds-on approach to heating the eggs. Remove them from the heat for 10 seconds. Then, return them to the stove for 30 seconds.

Continue this for about 3 minutes until the eggs are almost done.

3. Finish the eggs. Remove the pan from the heat while the eggs are still slightly wet. Let them finish cooking in the hot pan.

Then, add the chives, sour cream, and salt and pepper.

4. Serve and enjoy! Enjoy the eggs by themselves or use them to top your morning toast.

Tips for the Best Scrambled Eggs

• Use a rubber spatula when cooking. It really makes all the difference. It’ll give you the fluffiest, creamiest texture possible.
• Use real butter. Don’t substitute oil or margarine. Butter provides the best flavor.
• Don’t remove the eggs immediately from the pan. They should still be slightly wet and runny when you take the skillet off the heat. Let them remain in the pan for several moments to finish cooking before plating them.
• Make your toast before your eggs. If you plan to serve your eggs on toast, pop the bread in the toaster first. It should be ready at about the same time as the eggs.
• Use a nonstick skillet. It’s the only way to go.

How to Serve Scrambled Eggs

Scrambled eggs taste amazing by themselves, with various breakfast meats, or on toast. Here are a few other ways to serve them:

• With hash browns
• With fresh fruit or slices of avocado
• On non-toast bread (English muffins, bagels, croissants, etc.)
• With non-traditional meats, such as salmon
• Covered in grilled tomatoes, mushrooms, onions, or salsa

In short, these are your scrambled eggs. Serve them however you want.

How to Store & Reheat

Reheated scrambled eggs aren’t as tasty. The best advice is to make only what you’ll eat in one serving. Then, make fresh eggs when you want them again.

However, you can store scrambled eggs if you prefer. Here are the instructions for storing, freezing, and reheating them:

To store: Store the eggs in an air-tight container and refrigerate them for up to 4 days. You can reheat them on the stove (medium heat) or microwave (about 30 seconds).

To freeze: Allow the eggs to cool fully first. Then, transfer them to a freezer-safe bag or container. Date the container, and freeze the eggs for up to 2 months.

To reheat: You have three options for reheating scrambled eggs. To reheat them in the microwave, put the eggs in a bowl and cover them with a damp paper towel.

Cook them for 30 seconds on high. If necessary, whisk them, then cook them for another 30 seconds.

If you’d rather heat them on the stovetop, do so over medium heat. Add a little butter to the skillet, then remix the eggs.

Finally, you can reheat them in the oven. Whisk the eggs to “re-scramble” them, then pour them into an oven-safe dish. Preheat the oven to 350 degrees Fahrenheit.

Once it reaches the right temperature, heat the eggs for 10 to 15 minutes until they’re warmed through.

Gordon Ramsay Scrambled Eggs (Foolproof Recipe)

Servings

3

servings

Prep time

1

minute

Cooking time

3

minutes

Calories

134

kcal

Gordon Ramsay scrambled eggs are perfectly fluffy and delicious! This foolproof method of cooking eggs can’t be topped.

Ingredients

• 6 fresh eggs, cold

• 1 tablespoon butter

• 2 tablespoons chives, finely chopped

• 1 tablespoon sour cream (can substitute crème fraîche)

• kosher salt (to taste)

• black pepper (to taste)

Instructions

• Remove the eggs from the fridge and crack them immediately into a nonstick skillet. Add the butter. Set the stove dial to medium, and gently stir the eggs with a spatula.
• After a minute, the eggs will begin forming curls. Ensure you scrape the pan’s bottom as you stir. Remove the pan from the heat for approximately 10 seconds, stirring as you do. Then, return the pan to heat for 30 seconds, still stirring.
• Continue the 10 sec/30 sec off/on heat cycle until the eggs are almost done (approximately 3 minutes).
• Remove the pan from the heat while the eggs still look a little wet. They’ll continue cooking in the hot pan even after you remove it from the stove eye.
• Top the eggs with chives and your choice of sour cream or crème fraîche. Lightly season them with salt and pepper. Slide the eggs onto a serving plate or toast, as you prefer. Enjoy!

See Also

Tasty Yorkshire Puddings Recipe: Traditional English Popovers