1️⃣ Whisk the Eggs
In a bowl, crack 6 eggs.
Add milk or crème fraîche.
Whisk gently until just combined — don’t overbeat.
✂️ Key: Smooth, not frothy — we want creaminess, not fluff.
2️⃣ Cook Low & Slow
Place a non-stick skillet or saucepan over low heat.
Add butter and let melt slowly — don’t let it bubble or brown.
Pour in egg mixture.
3️⃣ Stir Constantly with a Silicone Spatula
Stir slowly in a figure-eight motion, folding the eggs as they begin to set.
Keep the heat low — if the pan sizzles, it’s too hot!
4️⃣ Add Cream Halfway Through
When eggs start to thicken (after ~2 mins), stir in heavy cream.
Continue stirring gently — the cream cools the mix slightly and enhances silkiness.
5️⃣ Pull Off Heat Before Fully Set
At the 1-minute mark before done, remove from heat.
Keep stirring — residual heat will finish cooking them.
Eggs should be soft, glossy, and slightly runny — they’ll firm up on the plate.
📌 Ramsay’s Rule: “When they look underdone, they’re done.”
6️⃣ Season & Serve Immediately
Season with salt and pepper (taste first — butter adds saltiness).
Garnish with fresh chives.
Serve right away — no waiting!
🍽️ Serving Ideas:
see next page
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