🍳 Gordon Ramsay’s Scrambled Eggs
Serves 2 | Prep: 2 min | Cook: 5–7 min | Total: ~10 min
🛒 Ingredients
6 large eggs (fresh, high-quality)
3 tbsp unsalted butter (yes, three — don’t skimp!)
Salt & freshly cracked black pepper to taste
Optional: Chives, chervil, or dill for garnish
Optional upgrade: 1 tsp crème fraîche or heavy cream (for extra silkiness)
🔥 Tools: Non-stick skillet, silicone spatula, medium bowl (optional)
👩🍳 Step-by-Step Instructions
1️⃣ Start Cold – No Whisking!
Crack 6 eggs directly into a cold non-stick skillet.
Add butter in one go — let it melt slowly as the pan warms.
💡 Why no whisk? Ramsay says pre-whisking incorporates too much air, leading to fluffiness instead of creaminess.
2️⃣ Low & Slow Heat (With a Twist)
Place the skillet over medium-low heat.
As the butter melts and bubbles, begin stirring gently with a silicone spatula, pulling the mixture from the edges toward the center.
3️⃣ The “On-and-Off” Technique (Key to Creaminess!)
After about 30 seconds, lift the pan off the heat and keep stirring.
Return to the burner for another 30 seconds, stir, then remove again.
Repeat this cycle for 5–7 minutes, stirring constantly.
🔥 What’s happening? The intermittent heat prevents curdling while gently coagulating the proteins — creating soft, custard-like folds.
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